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Is it better to prepare the day before without baking, or bake it the day before and reheat it?
Thanks!
When we had lasagna mom baked it the day before with a foil cover over the top. then put it in the fridge.
She would put it in the oven at about 375 f two hours before dinner, and at the second hour remove the foil cover and turn the temp up to 425.
She would remove it from the oven 30 minutes before dinner.
I posted this exact same question a while back. I'd always baked and ate it the same day, but something came up and I had to put it in the fridge and run out for some reason. So, mine went in the fridge uncooked, and cooked the next day. STILL delicious, didn't matter.
I cook my lasagna, cover, refrigerate and then reheat it the next day. When reheating, I put a foil tray with water on the bottom rack and the lasagna on the top rack, the water steams the bottom of the lasagna keeping it very moist.kelsie
If its for company I would assemble the whole thing, tightly cover it and bake it the next day. I prefer freshly baked and not reheated. I do reheat lasagna all the time as leftovers and they are good but still seem a bit like leftovers to me.
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