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Lynne is looking for: (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?

Posted: Dec. 13, 2012 12:29 pm
 
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