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I want to make a lasagne: Is this safe? |
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#1 |
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Join Date: Oct 2011
Posts: 1,542
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I want to make a lasagne: Is this safe?
Essentially I'm planning to make a lasagne next week that's half-and-half made from scratch and jars.
I'm going to make the red sauce from scratch, so veggies, mince, chopped tomatoes, tomato puree and spices, but for the white lasagne sauce I bought a jar of dolmio and the pasta sheets are from morrisons AFAIK, the standard procedure is to make the red sauce first and then layer it in a dish Bottom layer red sauce, then a layer of pasta sheets, then a layer of the white sauce from the jar, then repeat the previous three layers, then finish off with loads of grated cheese (yum) Then you stick it in the oven for 45 minutes at 200. Now here's my issue. Due to time constraints I'm probably going to have to do all of the prep the night before (making the red sauce and layering it all) and then on the night just sticking the lasagne in the oven Is it safe to leave an uncooked lasagne for 24 hours lying in the fridge? |
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#2 |
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Join Date: Nov 2010
Posts: 543
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well your meat will be already cooked.. so hell yeah!! If you have any doubts wait until just before cooking before pouring the jar of white sauce over.
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#3 |
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Join Date: Nov 2008
Posts: 2,410
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I wouldn't assemble it so long beforehand because the ragu will cause the pasta layer to soften, but only a little, too early which may make it curl.
White sauce just needs to be the one layer on top and the cooking temperature is too high, I cook at 160 degrees for 40 minutes in a fan oven. |
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#4 |
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Join Date: Jun 2007
Posts: 2,943
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Quote:
White sauce just needs to be the one layer on top. Should go (from bottom up): Meat sauce Pasta Meat sauce White sauce Pasta Meat sauce White sauce Pasta White sauce Cheese |
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#5 |
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Join Date: Mar 2013
Posts: 9,198
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Quote:
Disagree with that!
Should go (from bottom up): Meat sauce Pasta Meat sauce White sauce Pasta Meat sauce White sauce Pasta White sauce Cheese None though have the Bechamel only on the top layer. As for the "safety" issue I dont see a problem but I'd just store the two sauces separately in the fridge and "build" it whilst oven pre- heated - a couple of minutes at most. I once did what you propose with dried canneloni tubes - filled them and left them in fridge overnight. The tubes had split quite a lot. No big deal when cooked in sauce but I was surprised. |
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#6 |
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Forum Member
Join Date: Mar 2013
Posts: 9,198
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Quote:
I wouldn't assemble it so long beforehand because the ragu will cause the pasta layer to soften, but only a little, too early which may make it curl.
White sauce just needs to be the one layer on top and the cooking temperature is too high, I cook at 160 degrees for 40 minutes in a fan oven. Agree with first paragraph. Disagree with second.
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#7 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Disagree with that!
Should go (from bottom up): Meat sauce Pasta Meat sauce White sauce Pasta Meat sauce White sauce Pasta White sauce Cheese Meat sauce Pasta Meat sauce White sauce Cheese Pasta Meat sauce White sauce Cheese Pasta Meat Sauce White sauce Cheese + more cheese |
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#8 |
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Forum Member
Join Date: Aug 2010
Posts: 81
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What Degsy says, but no cheese.
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#9 |
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Join Date: Aug 2000
Location: Edinburgh
Posts: 23,319
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Quote:
Should go (from bottom up):
Meat sauce Pasta Meat sauce White sauce |
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#10 |
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Join Date: Dec 2009
Posts: 250
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Quote:
Is it safe to leave an uncooked lasagne for 24 hours lying in the fridge? |
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#11 |
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Join Date: Mar 2013
Posts: 9,198
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Quote:
No, lasagne should just be meat sauce, pasta and cheese. Use the white sauce to hang wallpaper with, it adds nothing to the dish.
Which is fine. It's just not lasagne. |
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