Anonymous wrote:So is it better to bake it a day before and then reheat or just make and then bake the next day?

I always make it and bake the day we eat it. I'm not so much a fan of reheating.

So is it better to bake it a day before and then reheat or just make and then bake the next day?

Anonymous wrote:Don't use pre-cooked lasagna noodles. By tomorrrow they will be quite mushy.

I've made lasagne with precooked noodles for 30 years and have never had this problem. If you are making the lasagne the day before, just cook the pasta al dente.

I agree with the first poster, if anything it will be better made a day before and let sit overnight. One thing that helps is that the noodles will soak up some of the tomato sauce so that when you eat it, the noodles are flavored with the sauce and you don't end up with a doughy taste to the pasta.

I would make and bake today, and reheat tomorrow. Seems to hold up better that way.

Certainly. But here's a question: if you use no-boil noodles, do you have to bake the lasagna before freezing it? I have always wondered this.........

Don't use pre-cooked lasagna noodles. By tomorrrow they will be quite mushy.

Yup yup yup!

Of course! Just make sure to leave time for it to heat up. I sometimes forget how long a thick dense pan of food can take to heat. Make sure to cover when you reheat so the top doesn't dry out and uncover at the end to let the cheese bubble and brown.

Absolutely-- might even taste better! My family prefers it when my lasagna flavors have a day to "mix". No clue why its even better, but it is!

Im going to serve lasagna tomorrow night for an extended family gathering. Would love to make the lasagna today so I can relax and socialize tomorrow. Will it taste okay if I make today and bake tomorrow?