HAPPYYYYYY HALLOWEEEEEEN! Really, Happy Lasagna-ween, though. We’re always glad to cook for you, and especially glad to cook for you this weekend. Halloween is always crazy, but Halloween on a weekend after a year “off” of the holiday?! Nutso. The potential for sugar highs is as high as the sugar highs themselves. Nutrition is important, friends! Make sure you and the fam are getting in some of this chees-y goodness before you hit the trick or treating trail. 

Also, as intelligent humans you may have noticed that this tin is in a rectangle and not a square, like we originally anticipated. This is actually a VERY good thing! It means we got to get you more thick layers of the lasagna as opposed to a thinner version. Extra bechamel for your buck 🙂 Enjoy every layer-y bite!

If you’re baking it right away

1. Preheat your oven to 375F.
2. Pull back the lid, pour ¼ cup of water all over the lasagna, and put the lid back on. 
3. Stick the tin in the oven and set your timer for 30 minutes. Go about your life and do fun things for a half hour.
4. When the timer dings, remove the lid. Set another timer for 15 minutes. Go about your life and do fun things again.
5. Ding ding ding! Make sure your lasagna is hot and bubbly—if so, then yes!, it’s ready to be devoured.

If you’re baking it after freezing 

1. Either defrost the lasagna completely and follow the instructions above, OR remove the lasagna from the freezer just before cooking and proceed to step 2 below.
2. Preheat your oven to 325F.
3. Pull back the lid, pour ¼ cup of water all over the lasagna, and put the lid back on. 
4. Stick the tin in the oven and set your timer for 45 minutes. Go about your life and do fun things.
5. When the timer dings, remove the lid. Set another timer for 15 minutes. Go about your life and do fun things again.
6. Ding ding ding! Make sure your lasagna is hot and bubbly—if so, then yes!, it’s ready to be devoured.

That’s it! Dinner served, dinner solved. #weareWECO