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Old 10-03-2006, 08:10 AM   #1
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Question Getting Lasagne warm in the middle

Hi, 1st post woo-hoo!

I love making Lasagne and the recipe I use is delicious but it never seems piping hot in the middle. Normal I cook it uncovered for about 1hr by which time the top is brown but in the middle it's only just hot. I like it piping hot!

Should I be covering it with tin foil and only taking it off for the last few minutes?
Thanks for all your help!

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Old 10-03-2006, 08:16 AM   #2
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Yes, cover it in the beginning but be careful the foil doesn't

stick to the cheese. I usually save most of the cheese for the top and put it on when I uncover the pan.
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Old 10-03-2006, 08:17 AM   #3
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I do some of my rather dense casseroles (like lasagna) a bit different than some. I started this so as not to heat up the kitchen so much when the weather is hot. After I prepare the casserole for baking, I put it in the microwave for about 7 to 9 minutes, long enough to really start the cooking, then finish with about 10 to 15 minutes (definite time depends on casserole) in the oven at whatever temp the recipe states. You cannot tell it wasn't cooked the entire time in the oven, but with lots less time and heat. Also, it IS piping hot in the center and cooked well.
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Old 10-03-2006, 09:37 AM   #4
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heavy metal pan?? le creuset, mario batali, etc...raidates heat insid ethe dish better than glass or other materials. this can really help...

also cover for 1/2 the time , add the topping cheese for the 2nd half. that may help too.
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Old 10-03-2006, 09:46 AM   #5
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I'm with Robo on this one - a nice heavy pan really helps. Cover first for about 20 - 30 minutes then be sure your cheese gets at least 30 minute without a "lid" - the cheese won't really melt and get bubbly sooner than that. If it appears to still be too watery or cheese not cooked enough cook more, checking every 5 - 7 minutes.
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Old 10-03-2006, 10:01 AM   #6
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And make sure you let it rest for at least 30 minutes before cutting and serving.
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Old 10-03-2006, 10:23 AM   #7
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I cover mine tightly with foil for 50 minutes, then uncover it for the remaining 10 or however long it takes for the top to to brown a little. I then remove it from the oven & let it rest for about 10 minutes. It's always searingly hot all the way through.
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Old 10-03-2006, 10:28 AM   #8
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Quote:
Originally Posted by Andy M.
And make sure you let it rest for at least 30 minutes before cutting and serving.
Truly, this rest period is the secret to an evenly cooked casserole. It won't get cold in that half hour, either.
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Old 10-03-2006, 12:39 PM   #9
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Do "they" still make the non-stick foil? I have used it in the past and it does work. I just haven't bought any in quite awhile.
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Old 10-03-2006, 12:56 PM   #10
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Quote:
Originally Posted by kitchenelf
Do "they" still make the non-stick foil? I have used it in the past and it does work. I just haven't bought any in quite awhile.
Yes, it's still around. It's called Reynold's "Release" and I always have a roll of it in my kitchen. It's great for dishes such as lasagna. The cheese never sticks.
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