A really basic lasagne question which I daren’t ask in real life

[ShortnStout]

I never learned to cook as a child. I’m now a mother of children and a professional, and although I do cook, I always start from
scratch because I don’t know basic cooking in advance things.

I want to make a lasagne tonight, for tea tomorrow. How do I do this!?

Do I just assemble it then put in the fridge? Or do I need to cook it through then put it in the fridge?

Thank you 🙈

assemble it and put in fridge - cook it tomorrow for when you want it

I think it's definitely nicer if you cook it the day before, put it in the fridge and then cook again the following day. But you don't have to

You can do either. Although if you leave it the pasta will absorb some of the liquid in the meat and cheese sauce so it can end up a bit dry. If you do that I put the cheese on the top last minute before you cook it.

Cook mixture, cook white sauce, assemble and stick in the fridge after its cooled down. Bang in the oven tomorrow for tea 🥰

This is what I wondered!

So better to cook it tonight?

There's a first time for everything! I would just assemble and put in fridge.
Cook tomorrow before eating so it will be nice and bubbly and hot (I think it's one of those dishes that doesn't reheat as well). Enjoy!

Thanks so much everyone 💐💐

Either. It might marinade more if left in fridge. Add red wine to the ragu sauce.

Don’t forget to leave it to stand for about 10 mins when it comes out the oven so it ‘sets’. Otherwise you end up with a plate of slop. 😃.

Agree that cooking the day before is nicer, but you do have to make it slightly ‘wetter’ than you think as the pasta will absorb more overnight.

Enjoy! I love lasagne 🥰

Today- make the sauces.
Tomorrow- cook

You can assemble today or tomorrow, whichever you prefer. Definitely don't cook it twice.

This is what ai do:

Make mince ragu
Make bechemal sauce

Layer ragu, bechemal, parmesan, lasagne and repeat
Nice thick topping of bechemal and Parmesan on top

I then cook, even if not eating straight away and the reheat. But then I don’t mind reheating more than once. You could put in fridge uncooked and cook tomorrow.

Always better if left overnight imo -

but it will absorb some liquid - so I would make it runnier than you think you need it…..(if that makes sense?)

lasangne is always a crowd pleaser.

if you are making the white sauce.,remember to season it - salt and pepper - and a little ground nutmeg. (I am a good cook. I often forget to season my white sauce!! )

I'd cook it tonight.

Then reheat in the oven for 10-15 minutes tomorrow at 200C.

But... Any leftovers can be cut into portions, frozen and when you want it, defrost and cover it with fresh bechamel and MORE cheese and in the oven.. twice cooked lasagne is delicious.
(I used to work in a very naice pub on the Thames and this is how the chef prepared it)

It’s clear that there’s no one right way to do this. I’d make the meat sauce today but assemble tomorrow. The bechamel will probably thicken too much as it cools so I’d probably make that tomorrow.

having said that, there are several pre-assembled lasagnes in my freezer so
i clearly don’t always do
that.

Gosh, I disagree with this. The consensus here is that it's even better the second day.

Ooo when you are cooking the mince - ragu add a bit of red wine to it, always a bonus to flavour!

I cook the lasagne covered in foil for 30 mins then the rest of the timeuncovered to brown. this keeps it moister.

I would cook tonight, ("wet" ragu) then microwave portions as required tomorrow, (doesn't dry out)

Tomorrow before cooking tear up a ball of mozzarella and sprinkle over the top with a couple of tablespoons of freshly grated parmesan or other hard cheese