LASAGNA HEATING DIRECTIONS

FROZEN

 

Put the lasagna, sauce, and Parmigiano Cheese into your freezer when you get home. Put the items in your refrigerator to defrost for at least 2 days and up to 4 days before you plan to bake. Frozen lasagna should be fully defrosted before baking.

 We trust you will follow these instructions to the letter so that the light-as-air quality of our lasagna is achieved at your table. The instructions are simple yet critical to success.

1.           Take the frozen lasagna, sauce, and Parmigiano out of the freezer and refrigerate them for 2 full days before baking. The lasagna must be fully defrosted before placing in the oven. Once it is, proceed with the following instructions.

2.           On the day you are going to serve the lasagna, take it out of the refrigerator and set it on the counter for about 1 to 2 hours. This will bring it closer to room temperature and help it heat a little faster in the oven.

3.           Preheat oven to 350 degrees. Note: the baking time varies based on how cold the lasagna is and the exact temperature and type of your oven. It could take only 30 minutes in a convection oven or up to an hour in a conventional oven. The lasagna is done when its internal temperature reaches 165 degrees Fahrenheit.

4.           The lasagna comes with a thin layer of tomato sauce on top, which is covered in foil. Unwrap the plastic layer, but keep the lasagna covered in foil and place it in the preheated oven. It will be easier to handle if you put the lasagna on a sheet tray or cookie sheet.

5.           After 15 minutes, rotate the lasagna 180 degrees.

6.           After 30 minutes, use a food thermometer to check the temperature in the center of the lasagna. Reminder, you are looking for 165 degrees. If it is not at 165, rotate it again and put it back in. At this point, check its temperature every 10 minutes until it reaches 165.

7.           If you are serving the lasagna right away, remove it from the oven and let it rest uncut for 15 minutes before portioning. If you are serving it a little later, reduce the oven temperature to 160 degrees and hold until needed. Portion the lasagna into your desired portion sizes right before serving. We suggest using a serrated knife.

8.           While the lasagna is resting, heat the marinara until it simmers.

9.           Using a wide offset spatula or even a pie server, place each portion on a plate. Ladle the hot marinara over each piece and garnish with the included Parmiggiano-Reggiano. Enjoy!