Adding a few tweaks to the tips:

to address the cook time issue, we defrost the lasagna for a couple of hours in the fridge before baking

to prevent the foil sticking to the top of the lasagna, we spray the foil before covering the lasagna, and try to “tent” it a tiny bit while keeping sides securely crimped

to address the soupiness, after the 2 hrs of cook time, we drop the oven temp to 350 and remove the foil ans keep in for another 15-30 min (keep an eye for browning). also key is to let the lasagna sit for 20ish min before cutting into it

I love Vace and like but don’t love their lasagna as it does have quirks- plus I prefer the same amount of lasanga but baked in a larger pan size and not to be as high as the Vace one (theirs looks so small bc they bake it small and high, and I also think this would help with the cook time and soupy issues).

Wow, I’m fortunate for this thread…. I’m about to make a Vace spinach/cheese small lasagna in a few days and I will definitely use these pro tips. Temp 450 Foil 2 hours, remove foil last 30 mins. We bought sauce on the side, recommend by the staff. When we were checking out she mentioned it has no sauce. I have made a small meat one 2 years ago and didn’t know it was sauceless so I was determined to buy a frozen sauce with lasagna. It wasn’t soupy just no sauce. They have tomato or meat tomato sauce and a variety. It’s a pretty cool spot if you live close. ill report back on how it goes. Happy holidays to those who celebrate.

bump.

I was just googling this issue, can't believe there is a thread on it. I can never properly cook Vace lasagna, regardless of whether I defrost it or not.

Please somehow help this bumbling chef.

I have never been able to get Vace frozen lasagna cooked though in 2 hours at 450. I am wondering if the person who did got the largest size?

Hmmm, I made one of these two days ago using the instructions exactly (2 hours, 450) and it turned out fine, including being cooked all the way through (I used my probe thermometer to check the center). Are you sure your oven is getting as hot as it claims?
My one complaint was not enough tomato sauce, but that is my complaint about essentially all lasagnas.

op here- thanks for these ideas, i will definitely try them.
vace is an italian deli/pizza store - locations in bethesda and cleveland park. good pizza and frozen italian meals - and made fresh mozarella!

pizza joint on CT

Definitely nuke for a while first, and then bake. (it's very easy to get it out of the foil container when it's frozen). This strategy works well for all the vace frozen stuff.

What is 'vace'?

Oops. Folks = Foil. I wouldn't put my folks in the oven, even when they really $*($&* me off.

I agree with the PP. I always remove the folks for maybe the last half hour or so, and it helps it to not be soupy as well as to form that tasty cheesy crust that I love. I rarely plan ahead two hours for dinner, so sometimes we have ended up putting the frozen chunk of lasagne in a microwave-safe dish and nuking it for 5 - 10 minutes BEFORE cooking for an hour or so at 450 in the oven (half with foil, half without). It speeds up the process a bit and I haven't noticed that it's any less tasty.

To stop the cheese from sticking spray some cooking spray on the foil. I would also take off the foil for the last 15 minutes to brown the top and to get rid of the "soupiness." You might want to try baking for 2 hours and then taking off the foil and continue baking for another 15 minutes. Keep an eye on it so it doesn't get too brown.

the directions say to remove the plastic overwrap, cover with foil, and bake the frozen lasagna for 2 hours at 450. we have made their frozen lasagnas a handful of times, and it never turns out well. 2 hours is never enough time to cook it all the way through, the top of the the lasagna always sticks to the foil and pulls up completely when we remove the foil, and it is really "soupy" on the inside - both the meat and spinach versions. i love everything else from vace - any tips on how to better reheat the lasagna?