Forum Administrator Posted September 21, 2020 Share #1 Posted September 21, 2020 Seriously... everything is cooked by the time you start to bake it. Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted September 21, 2020 Share #2 Posted September 21, 2020 You wouldn't want it half baked would you? Link to comment Share on other sites More sharing options...
Longjohn ★ Posted September 21, 2020 Share #3 Posted September 21, 2020 Try it in the microwave, that should speed it up. 1 Link to comment Share on other sites More sharing options...
sheep_herder ★ Posted September 21, 2020 Share #4 Posted September 21, 2020 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. 3 Link to comment Share on other sites More sharing options...
Page Turner Posted September 21, 2020 Share #5 Posted September 21, 2020 1 hour 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. ...and everything tastes better if you have to wait for it. Have you learned nothing in life @Forum Administrator ? Link to comment Share on other sites More sharing options...
Airehead Posted September 21, 2020 Share #6 Posted September 21, 2020 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? 2 Link to comment Share on other sites More sharing options...
Mr. Silly Posted September 21, 2020 Share #7 Posted September 21, 2020 @Airehead is correct and earned the "Solved" flag for this thread. Lasagna is dense and it takes that time to melt the cheese in the middle. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted September 21, 2020 Share #8 Posted September 21, 2020 It’s because we’ve always done it that way. Go tell an Italian grandmother she’s doing it wrong and see where that gets you. 1 Link to comment Share on other sites More sharing options...
Kirby Posted September 21, 2020 Share #9 Posted September 21, 2020 Aire beat me to the answer. I don't even cook but I know lasagna needs melted cheesy goodness. Link to comment Share on other sites More sharing options...
MickinMD ★ Posted September 21, 2020 Share #10 Posted September 21, 2020 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. Link to comment Share on other sites More sharing options...
Kzoo Posted September 21, 2020 Share #11 Posted September 21, 2020 3 minutes ago, MickinMD said: "until bubbly" and that probably works, but I would test the middle. And just where do you think the bubbles come from? Link to comment Share on other sites More sharing options...
Dirtyhip Posted September 21, 2020 Share #12 Posted September 21, 2020 Noodles are undercooked, lots of material to heat up to temp. It’s a big 9x13 dish Link to comment Share on other sites More sharing options...
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