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Sharon in MD

Cooking ? Any idea on how long to cook a frozen Lasagna?

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I've got a homemade frozen, already cooked lasagna I want to reheat for dinner. How long should it go in for and how hot? It is in a square pyrex dish...really full and dense, ya know?

 

WOuld you leave it rock hard frozen, let it sit out a while or what?

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Depending on the size of the Pyrex dish, I would preheat the oven to 350 degrees, and cook the lasagna for about 45 minutes. (I would cover it with its lid or aluminum foil.) Then, I'd uncover it and cook it for another 15 minutes, if I wanted to melt and brown the top a bit. It might take longer to cook than that if it's a really thick lasagna -- if it doesn't seem steamy when you take the lid off after 45 minutes, put the lid back on and cook it for another 15 minutes or so. You can also stick a knife in the middle of the lasagna to see if it's still frozen.

 

If you have a cooking thermometer, you can test the temperature of the middle of the lasagna after about 45 minutes or so, to see if it's hot enough.

 

If you can leave it out for a while before heating it, it will cook faster, but if there's meat in it, be careful not to leave it out for too long -- I usually just go straight from the freezer to the oven with no problems.

 

Good luck!

 

Cat

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IME, it takes waay longer than I think it should, kwim?

I usually guess an hour at 375 & it's sometimes still frozen inside, depending on the size of the pan & how big & dense it is.

I now microwave it for about 10 mins on high & then shove it in the oven. That seems to get the center warmed up a bit & then an hour to hour & fifteen seems about right.

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Oops -- forgot to add --

 

You can also bake it at 400 - 425 degrees if you're sure there's plenty of sauce in the lasagna. If not, stick with 350, so it doesn't get dried out.

 

If you use a higher temperature, keep checking to be sure the top and bottom don't burn before the inside is fully heated.

 

Cat

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I would allow 2 hours if it is really dense and rock hard. Maybe more.

 

I make really dense lasagna in a 15x11x3.5 in. pan (about 5-6 layers of noodles). The times I made it ahead and froze it, it took days to thaw and about 3 hours to cook. Kind of like a turkey.

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Wow, it looks like my estimates are way off -- I haven't made a frozen lasagna in a while, so I must be remembering incorrectly.. or else I make the skimpiest lasagna in the history of the world!

 

I'm glad others have posted with better estimates -- I'd hate to think I messed up anyone's dinner!

 

Cat

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I think I'll go for putting it in the micro for 10 to start and then the regular oven. Mine probably has about 3 layers of noodles, but the filling is really dense and it's meaty. I'll let you know what happens with it.

;)

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