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?

Most things with sauce-derived flavour tend to intensify in said flavour on 'round two'.

What's the refrigerating for? I've never heard of anybody doing that.

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.

A. Reheating it buggers the bechamel. Don't see the point in chilling it though.

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.

If I'm making it Friday - whether I bake it that day or not - I need to put it in the fridge overnight before cooking (possibly for second time) on Saturday.

Fair enough.

Thanks for all your replies. I'm leaning towards assembling, putting in the fridge overnight and then baking the next day

#FirstWorldProblems

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.

Perhaps a sin to postpone the pleasure of eating a lasagne. But surely the consensus is that allowing a meat sauce to 'mature' for a day only improves the flavour.

I'd go with A, it'll be better fresh cooked.

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