brooklyn1 wrote:
> On Mon, 12 Oct 2009 10:30:02 -0500, Melba's Jammin'
> > wrote:
>
>> In article
>> >,
>> " > wrote:
>>
>>> I usually go noodles, ricotta mixture, cheese, meat sauce. Repeat
>>> twice. I save out a little cheese to go on top. I don't like putting
>>> to much cheese on top because then it forms a tough skin and it makes
>>> it hard to cut. However, if you don't put any cheese on top it dries
>>> out before it's completely done.
>> Covering it while it's baking should prevent that, I think. And
>> covering it while it rests for 15-20 minutes before cutting should keep
>> the top cheese layer moist, too. JMO.
>
> I find covering lasagna turns it into braised pasta pudding. It helps
> to keep from drying when baking at a lower temperature... I find 300ºF
> more than adequate for pasta caseroles... after all everything should
> be fully cooked and it only needs heating through and enough time to
> melt the cheese. And lasagna is supposed to be slightly crusty on
> top.


I've started cooking it uncovered, so I can wrap it in foil afterwards
and not have the foil stick to the top. My lasagna has raw eggs in
it, so it's best to heat it all the way thru (I use 300ºF) even tho'
most of it is precooked.

I do cover with foil when I have to reheat the whole thing, but if I'm
planning on doing that, I don't put the cheese on top until the end of
reheating.

One of these days I'm gonna remember to try assembling it all the day
before and refrigerate without cooking. Take it to church "raw" and
bake it the day of. (The lasagna is so big, I only make it for
potlucks and then bring maybe a third of it home for us to have
leftovers.)

The one this weekend wasn't dry. I cooked the noodles a little more
than usual (soft rather than /al dente/) so they didn't suck up all
the moisture. They weren't soggy either.

Bob