skip to main content

Baking 3 lasagna's question

16 years ago

I am currently defrosting 3 9x13ish lasagna's for a party tonight. It calls for baking uncovered in 350 degree oven for 40-45 minutes for one. Do I need to increase the time if I bake 3 at a time? If so, how much longer would you suggest? Should I rotate them halfway?

I'm making Joey's killer lasagna, French bread with Gilroy garlic spread recipe, and a nice salad. Excited but also a little nervous. Lucky it's all family.

Sort by:Oldest

Comments (4)

beanthere_dunthat
16 years ago
I would increase the time, but I'm not sure by how much. I'd start at 10-12 minutes and go on instinct from there.
It's a casarole technically, so the food safety folks say that the internal temp should reach 165.

Yep, I'd rotate them halfway, too. Unless your oven is convection, then you probably won't need to do that.
natesgramma
Original Author
16 years ago
Yikes, what if they are still partially frozen? I should be putting them in, in 2 hours and they aren't all thawed...I took them out early this morning.
Related Discussions
More Lasagna Bed Questions
Q
Comments (2)
1) Make a bed that has the soil that plant prefers and do not amend it. 2) Many people with clay soil edge their planting beds with a "Victorian Edge" a trench that seperates the planting bed from the lawn. That trench, for the most part, stops the grass from growing into the bed because grass roots will not grow in the presence of too much air. Filling the trench with something would be counter productive. 3) Never, ever just "dump" any organic matter from your premises, always find a way to recycle that stuff. Even "weeds" have taken up nutrients from your soil and throwing them away simply removes those nutrients which means you need to spend money to buy more, if you can. 4) All you can do is ask. Often you will be told no.
...See More
A question about freezing lasagna
Q
Comments (10)
Freezing lasagna reminds me of when our daughter was in college and we would package up homemade frozen food and fill her freezer. I would bake lasagna and then portion it into small foil pans (don't forget to spray them with Pam). Wrapped them in heavy-duty foil and took them to her frozen so she could reheat them a serving at a time. So that's another freezer option. I now make packets of lasagna roll-ups for the freezer for ourselves. Works much better for serving 2. -Grainlady
...See More
Make (& bake?) lasagna the night before
Q
Comments (9)
Clair: I have Baked Lasagna a week ahead of time and Freeze it, if there is going to be a lot of cooking, on the day of a Family Dinner. I have also baked a large one and froze it in portions. I put it into a plastic container, that has just enough room to fit the Pasta. Then into a Zip Lock or Plastic Bag. I lable and Date it. I do put a few spoons of Xtra Gravy on top, in case it drys a little. I will take it out of the freezer the day before and put it in the frige. It can be nuked a few minutes, before putting it into the Oven. I even bought Frozen Lasagna, at my favorite Pasta Store. It costs about $14 for a 9 X 12. Don't tell anyone, I do that. Lou
...See More
lasagna question?
Q
Comments (8)
Done it for years and years....never had an issue with frozen into the oven....if it would make you feel better....don't preheat the oven before you put the dish into it. My dishes are Pyrex....some old and some bought last year. Do it at the church all the time. I find that the cheese on lasagna, once cooked and re warmed gets rubbery instead of properly gooey and stretchy, the fat in the cheese goes into the lasagna when it's baked. Not that it's not still good, but better frozen uncooked, like the Stauffers frozen stuff is. Linda C
...See More
beanthere_dunthat
16 years ago
Sorry, I just saw this. I hope it worked out OK.

Generally, most foods require 24 hours per 4-5 pounds to thaw.
natesgramma
Original Author
16 years ago
Thanks for all your help. It was magnifique!!! They did finally thaw and I just rotated them every 20 minutes and checked the temp of the center. It took about 15 extra minutes. I'll try to post pics tomorrow, it was a big hit.

Related Stories

GREEN BUILDING Considering Concrete Floors? 3 Green-Minded Questions to Ask

By Melanie Loftus

Learn what’s in your concrete and about sustainability to make a healthy choice for your home and the earth

ORGANIZING Pre-Storage Checklist: 10 Questions to Ask Yourself Before You Store

By Laura Gaskill

Wait, stop. Do you really need to keep that item you’re about to put into storage?

KITCHEN DESIGN 9 Questions to Ask When Planning a Kitchen Pantry

By Susan Redman

Avoid blunders and get the storage space and layout you need by asking these questions before you begin

REMODELING GUIDES Planning a Kitchen Remodel? Start With These 5 Questions

By Tiffany Carboni

Before you consider aesthetics, make sure your new kitchen will work for your cooking and entertaining style

FEEL-GOOD HOME The Question That Can Make You Love Your Home More

By Laura Gaskill

Change your relationship with your house for the better by focusing on the answer to something designers often ask

KITCHEN DESIGN Love to Bake? Try These 13 Ideas for a Better Baker's Kitchen

By Charmean Neithart Interiors

Whether you dabble in devil's food cake or are bidding for a bake-off title, these kitchen ideas will boost your baking experience

LIFE Simple Pleasures: The Joy of Baking

By Laura Gaskill

Fill your house with a heavenly scent and your heart with cheer by making time to bake

KITCHEN DESIGN Kitchen Remodel Costs: 3 Budgets, 3 Kitchens

By Bud Dietrich, AIA

What you can expect from a kitchen remodel with a budget from $20,000 to $100,000

KITCHEN DESIGN Stash It All: Know the 3 Zones of Kitchen Storage

By Steven Corley Randel, Architect

Organize storage space around your kitchen’s main activities for easier cooking and flow

KITCHEN LAYOUTS The Pros and Cons of 3 Popular Kitchen Layouts

U-shaped, L-shaped or galley? Find out which is best for you and why

Sponsored

Frasure Home Improvements

2 Reviews

Franklin County's Highly Skilled General Contractor

More Discussions

Shrimp Creole with okra, for two

14

Troubleshooting My Baking

13

A crisp not too sweet gluten free cookie/biscuit

2

Can I seal vacuum bag with an iron?

4

Food Related Podcasts, Series, and Videos...

6