Mary Berry Lasagne help...

[SarahBeeney]

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

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

Yes make day before but cook on Sunday.

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.

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.

Thankyou everyone

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

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.