a buffet for 50 people. I want to prepare the Lasagna's this week. Do I bake and freeze and reheat before service. I think it will be difficult (messy) for people to serve themselves out of the Lasagna pan even if I try to section it. HELP I am still trying to figure out how I got myself into this mess of cooking for my parents" 50th. Must have been a moment of insanity. I am VERY grateful that you are all out there to get advice and input from... Thanks, Ivona
ISO: Thanks in advance for your help. ISO ideas on how to present Lasagna for easy service on ...
- Thread starter ilfis
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For lasagna for a crowd...
I always make the lasagna, bake, cool, and refrigerate a day before. This method allows the softened pasta to absorb the liquid from the sauce (avoiding that 'soupy' lasagna service problem). Prior to reheating I top it completely with (reserved) sauce (as a sauce fiend I always make double the amount of sauce needed) and not only does that keep the cheese and pasta on top soft but it disguises very well the fact that the lasagna has been reheated. Then, when you slice to serve, the slices hold together far better than if freshly baked. (Soft lasagna, freshly baked, for a small group is fine but I've found that this method works best for a crowd).
Not all lasagnas reheat well though, it partly depends on your combination of ingredients (for instance, a white lasagna I make really needs to be freshly baked), but the above method works well for more of a "classic" red-sauce lasagna.
I always make the lasagna, bake, cool, and refrigerate a day before. This method allows the softened pasta to absorb the liquid from the sauce (avoiding that 'soupy' lasagna service problem). Prior to reheating I top it completely with (reserved) sauce (as a sauce fiend I always make double the amount of sauce needed) and not only does that keep the cheese and pasta on top soft but it disguises very well the fact that the lasagna has been reheated. Then, when you slice to serve, the slices hold together far better than if freshly baked. (Soft lasagna, freshly baked, for a small group is fine but I've found that this method works best for a crowd).
Not all lasagnas reheat well though, it partly depends on your combination of ingredients (for instance, a white lasagna I make really needs to be freshly baked), but the above method works well for more of a "classic" red-sauce lasagna.
michael-in-phoenix
Well-known member
I don't cater, but I do know that every red-sauce lasagna I've ever made...
...tastes better re-heated the next day! I think Ruth's method would take advantage of that, without giving away the fact that it has been re-heated.
Excellent idea.
Michael
...tastes better re-heated the next day! I think Ruth's method would take advantage of that, without giving away the fact that it has been re-heated.
Excellent idea.
Michael
gayle-mo
Well-known member
I've made lasagna for a crowd many times.....
It can be self served fine if it rests after baking. IF you want you can serve a crockpot/chafing dish of separate sauce for those who like it that way. I don't. Most everyone I know likes a drier lasagna like is served in most restaurants. If you have some pasta cooked as a side dish, the sauce could be available for whatever purpose anyone wants.
I'm doing a bridal shower next spring where I will serve lasagna, serving about 50 guests. I will make and freeze the lasagna ahead, thaw then bake in time for it to rest before serving. Some times I simply make it a couple of days ahead of time and keep in the fridge. Flavors meld that way. You can keep them warm in a cooler if you need the oven space.
Everyone loves lasagna! I find it's about the easiest to make/serve for a large group, and it can be done ahead.
It can be self served fine if it rests after baking. IF you want you can serve a crockpot/chafing dish of separate sauce for those who like it that way. I don't. Most everyone I know likes a drier lasagna like is served in most restaurants. If you have some pasta cooked as a side dish, the sauce could be available for whatever purpose anyone wants.
I'm doing a bridal shower next spring where I will serve lasagna, serving about 50 guests. I will make and freeze the lasagna ahead, thaw then bake in time for it to rest before serving. Some times I simply make it a couple of days ahead of time and keep in the fridge. Flavors meld that way. You can keep them warm in a cooler if you need the oven space.
Everyone loves lasagna! I find it's about the easiest to make/serve for a large group, and it can be done ahead.
I serve lasagna often to a crowd. I don't reheat it, but I do make sure
it gets at least a 20 minute rest before serving.
I freeze them before baking.
I like to be at the buffet and serve the lasagna, or have someone do it, handing the plate to the guest and letting them help themselves to the rest. It stays neater that way and the guests don't have to deal with a messy spatula.
Another tip: I use Pyrex dishes which are not too pretty, so I set one in a large wicker tray, lined with rosemary branches. It looks nice and smells great. Also, don't wait for the last bite to be taken before switching pans--when one lasagna is down to a few servings, put in a fresh one for appearance's sake.
it gets at least a 20 minute rest before serving.
I freeze them before baking.
I like to be at the buffet and serve the lasagna, or have someone do it, handing the plate to the guest and letting them help themselves to the rest. It stays neater that way and the guests don't have to deal with a messy spatula.
Another tip: I use Pyrex dishes which are not too pretty, so I set one in a large wicker tray, lined with rosemary branches. It looks nice and smells great. Also, don't wait for the last bite to be taken before switching pans--when one lasagna is down to a few servings, put in a fresh one for appearance's sake.
richard-in-cincy
Well-known member
Great story about left over lasagna
We have a southern Indian restaurant around the corner that caters to a large local Indian population. The food is out of this world. A friend was in southern India, returned, and we were at this restaurant and I asked how it compared:
"It is very good and very authentic, but it's just not quite the same...you know how when you have the lasagna on the first day, and it's soooo good. Then, you reheat it on the second day and it is absolutely amazing? That's the difference. You're eating first day lasagna here."
We have a southern Indian restaurant around the corner that caters to a large local Indian population. The food is out of this world. A friend was in southern India, returned, and we were at this restaurant and I asked how it compared:
"It is very good and very authentic, but it's just not quite the same...you know how when you have the lasagna on the first day, and it's soooo good. Then, you reheat it on the second day and it is absolutely amazing? That's the difference. You're eating first day lasagna here."
Good tips, Joe- when people serve themselves it gets messy plenty fast
some people try to take half a portion so they try to cut it with the spatula and cause a big mess- the spatula itself gets gooey and messy- it is much better to serve it. That way, if someone wants less than a whole piece, you cut and have the control over it.
I, too, bring in a fresh pan when the pan in use is getting low. I do not wait until it is empty to change it out. You can always transfer the remaining pieces to another pan later. I like to keep pans rotating so the food stays warm.
Pretty is always better too- I put parsley or basil or some green stuff out to make the pans look better like Joe does.
some people try to take half a portion so they try to cut it with the spatula and cause a big mess- the spatula itself gets gooey and messy- it is much better to serve it. That way, if someone wants less than a whole piece, you cut and have the control over it.
I, too, bring in a fresh pan when the pan in use is getting low. I do not wait until it is empty to change it out. You can always transfer the remaining pieces to another pan later. I like to keep pans rotating so the food stays warm.
Pretty is always better too- I put parsley or basil or some green stuff out to make the pans look better like Joe does.