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Lynne is asking: (2 answers)
Regarding World's Best Lasagna I was going to double the recipe and make at least one of the lasagna's in a metal pan that is much deeper than my glass pans. If I double the recipe should I double everything or just ceratin things and if I make it in a much deeper metal pan 9 by 13 by 4 inches as opposed to glass 9 by 13 by 2 1/2 how would the temperature be altered? Also if I do ii in a convection oven what tempature and time would I cook it for? In the deeper pan I will make three full layers so it will be much thicker. The other question was is it okay to make the sauce a week eralier and freeze it before using it or can I make it three days before cooking it on day four. In otherwords make the sauce on Thursday and then make up the lasagna itself on Saturday to cook and serve on Sunday. Which way would result in the best tasting Lasagna?

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Last updated: Dec. 14, 2012 4:40 am
Posted: Dec. 13, 2012 12:29 pm
 
Answered by: Marianne
Dec. 13, 2012 12:44 pm
Whenever I make lasagna like this, it's always up to overflowing. I tend to go overboards, I think. Don't know about the convection oven, but the sauce is better sitting for a bit anyway. I like the idea of making it three days in advance. Good luck! I always make several lasagnas at once because they are a pain in the neck! And they freeze well. This is a good recipe, too.
Comments:
Marianne
Dec. 13, 2012 12:44 pm
Lynne, if you have an Italian deli anywhere around you, using their ricotta is SOOO much better than the brands at the grocery store!
 
Dec. 13, 2012 5:38 pm
If you double the recipe all ingredients should be doubled. It will take longer to bake if significantly thicker. Don't have a convection oven so can't help you there.
 
Answered by: Grammom
Dec. 14, 2012 4:40 am
I think the best tasting and easiest to serve, lasagna, is one that is made ahead of time, and cooked. Keep refrigerated until you are ready to serve...next day, two days whatever, then cover with foil, and reheat until it's bubbly..time depends on size of pan. I find that when I do it this way it is much easier to slice and serve..doesn't seem to fall apart; of course if you decide to serve it first time, you must let it sit for at least 10 minutes to settle and firm up before trying to serve.
 
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