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Lasagne question |
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#1 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Lasagne question
I want to make a lasagne on Friday to eat Saturday. Should I...
A) Make meat sauce & bechamel, assemble, refrigerate, bake. - or - B) Make meat sauce & bechamel, assemble, bake, refrigerate, reheat. Which will give the best result? |
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#2 |
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Inactive Member
Join Date: Jan 2012
Posts: 4,456
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Most things with sauce-derived flavour tend to intensify in said flavour on 'round two'.
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#3 |
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Forum Member
Join Date: Mar 2007
Posts: 11,685
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What's the refrigerating for? I've never heard of anybody doing that.
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#4 |
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Forum Member
Join Date: Jul 2009
Posts: 1,959
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I'd stick with option 'A'. You're making the meat sauce first so it'll be cooked twice anyway. I think it's nicer when the lasagne sheets soften slightly and soak in some of the sauce for a few hours before they're cooked.
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#5 |
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Forum Member
Join Date: Mar 2013
Posts: 3,063
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Quote:
I want to make a lasagne on Friday to eat Saturday. Should I...
A) Make meat sauce & bechamel, assemble, refrigerate, bake. - or - B) Make meat sauce & bechamel, assemble, bake, refrigerate, reheat. Which will give the best result? |
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#6 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Quote:
A. Reheating it buggers the bechamel. Don't see the point in chilling it though.
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#7 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Quote:
What's the refrigerating for? I've never heard of anybody doing that.
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#8 |
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Forum Member
Join Date: Mar 2013
Posts: 3,063
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Quote:
Maybe I wasn't clear - I will be making Friday and eating Saturday so I need to refrigerate at some point so as not to leave it out for 24 hours.
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#9 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Thanks for all your replies. I'm leaning towards assembling, putting in the fridge overnight and then baking the next day
#FirstWorldProblems |
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#10 |
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Forum Member
Join Date: Jan 2013
Location: Wiltshire
Posts: 5,190
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It's C) Make meat sauce and béchamel, assemble, bake, and eat straight away. Never reheat lasagne, it's a sin, unless it's frozen.
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#11 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Quote:
It's C) Make meat sauce and béchamel, assemble, bake, and eat straight away. Never reheat lasagne, it's a sin, unless it's frozen.
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#12 |
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Forum Member
Join Date: Jul 2016
Posts: 103
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I'd go with A, it'll be better fresh cooked.
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#13 |
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Forum Member
Join Date: Mar 2013
Posts: 9,198
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A.
A. A. |
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