Making lasagna in advance

[fairycakes69]

Hi there having lasagna tomorrow, the sauce has been made. Normally I make and bake straight away, but was thinking of making in advance. I use dried sheets, do I part cook it first once all made or can I make it and cook it tomorrow? Not normally a fan of re-heated pasta, but this would make things easier.

thanks

[EcclesCake]

The only problem you are likely to encounter is the pasta sheets curling up as they absorb moisture. Cover well with clingfilm and you'll be fine.

[losgigs]

I often make lasagne the day before and refrigerate overnight - tastes even better than same day. Just assemble the dish with the dried lsagane sheets, white sauce and meat sauce, top with parmesan , then cover with cling film. When cool, pop in fridge. Cook as normal when required. (Obviously without clingfilm!) Enjoy!!

[chelle7272]

yes as above^^.

Quite fancy lasagne now :)

[DTCwordfan]

As the two say, make sure you cook with the lasagne back at room temp, or give some extra time to the cooking......

[Ann]

I always try to keep mine overnight as it tastes so much better, all the flavours are absorbed. Jjust cook as if you are going to serve it, but let it go cold, cover and pop in fridge overnight.

[fairycakes69]

thank you for your answers,will go and assemble. :-)

[Dee Sa]

dont want to be a killjoy but it will taste ten times better if next time you use fresh lasagne sheets especially the spinach flavour ones.

[heathfield]

Cooking it and saving it for next day means you'll end up with a nice firm lasagna, rather than the gloopy mess it can be when it's served straight from the oven.

[chris1957au]

If your getting a goopy mess as you put it maybe your sauce is too wet

[heathfield]

It's what tends to happen, Chris, despite my following the instructions from several different recipes to the letter! Seems I'm not alone in thinking lasagna's better on the second day...

http://www.google.co....0.0...1.1.AqdbSc7n6wE