Oh yes!

WECO lasagna!

After a brief hiatus, we decided to bring back the lasagna! 

Here are some steps that you can take to prepare them at home. 

Reheating time- 50-60 minutes

PREHEAT OVEN TO 375F

First things first, pour about a half cup of water around the edges of the pan. This will help steam and cook the noodles, and facilitate the melting of all that cheese! Once your lasagna is hydrated (hydration is important!), cover with aluminum foil and bake in the oven for 35-40 minutes. 

Once the timer goes off, pull out the lasagna and remove the foil. It should be nice and bubbly. Pop it back in the oven for another 15-20 minutes to caramelize the cheese on top! 

Once it’s done, pull it out and let it stand for 5 minutes before cutting and serving. Enjoy 🙂

To freeze:

If you aren’t planning on enjoying your lasagna tonight, and would instead like to save it for a rainier day than today, good move, and here’s how to make that happen. I’d recommend wrapping the entire hotel pan in plastic wrap to prevent freezer burn. We don’t want all the moisture to leave the lasagna! 

To bake from frozen:

Premeditative action is best here- pull the lasagna out and let it thaw at room temp for 4-6 hours before baking. But, if you just can’t wait, you can also bake from frozen. It just takes longer. To bake from frozen, follow the same instructions for cooking from fresh, but lower your oven temperature to 325F, and extend the cook time with the lid on to 60-70 minutes. Once the time has elapsed, poke it with a fork or a knife to check the consistency. Depending on your oven/how frozen the lasagna is, it may need more time. Once it’s tender and hot on the inside, remove the lid, raise the oven temperature to 375F, and get that cheese nice and caramelized on top! Once it’s ready, let it stand for 5 minutes before cutting and serving.

Happy lasagna Tuesday!!!