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Mary Berry Lasagne help...

7 replies

SarahBeeney · 30/03/2018 10:25

I'm planning to make Mary Berry's lasagne for Sunday lunch.
The recipe says to leave for 6 hours before cooking. However I'd have to get up at 4am in order to do this. So I was planning to make it Saturday.
Can I leave it at this stage for more than 6 hours?Would it go in the fridge?
Or should I wait the 6 hours and cook it then and then reheat it on Sunday?
Or can anyone recommend another recipe please?
Thanks

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Orangettes · 30/03/2018 12:12

Make it on Saturday and shove it in the fridge, should be fine.

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Lucked · 30/03/2018 12:13

Yes make day before but cook on Sunday.

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fourpawswhite · 30/03/2018 12:14

Yes ,make Saturday and keep it in fridge and it will be fine. Or make mince part Saturday and assemble Sunday. It's the mince that's best made the day before I reckon.

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BIWI · 30/03/2018 12:17

Make it the day before, leave it for the 6 hours, and cook it. Put it in the fridge, and then re-heat on Sunday (making sure, of course, that it's piping hot all the way through). Lasagne is much nicer when it's had time to 'mature' after cooking!

What I would recommend, though, is that you cover it with foil for its first cooking, so that the top doesn't dry out too much. When you re-heat it, you can do it without the foil.

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SarahBeeney · 30/03/2018 13:32

Thankyou everyone

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Anewchapter19 · 12/10/2019 12:29

Zombie thread!
But did you use dried or fresh pasta sheets for this recipe?

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SarahBeeney · 13/10/2019 00:21

Hi,I just stumbled upon this old thread of mine. I used dry sheets. I think that’s why MB says to leave it for 6 hours so it soaks up.