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Why does lasagna take an hour to bake?


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8 hours ago, sheep_herder said:

I assume it is needed to allow all the flavors to meld together. Kind of why things like this are often better the 2nd compared to the 1st day.

this and who wants to even eat cheese that hasn't reached the peak of melty-goodness?

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11 hours ago, sheep_herder said:

I assume it is needed to allow all the flavors to meld together. Kind of why things like this are often better the 2nd compared to the 1st day.

I think that's partly the answer.

It also takes a while for a thick dish with lots of stuff in it to cook all the way through.

I just looked at several "best" lasagna recipes found by Google and they mostly say 375F, 20-25 min. covered with foil and then the same amount of time without foil to brown the top.  Personally, I don't remove the foil because I don't see any advantage to making the noodles on top a little hard, so I do it (1 lb noodles, etc.) covered with foil for 45 min. at 375F.  One recipe said to cook, "until bubbly" and that probably works, but I would test the middle.

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