I posted recently, asking questions about making a four cheese lasagna in advance for a family party. Well, preparations are well under way, and I am attempting to puzzle out another issue.
I need to figure out the timing to place things in the oven so that they are all done at relatively the same time. By adding the extra lasagna I have confused myself here. (I do wish I had thought of this before I bought and grated all that Gruyère and Fontina.....ah well.)
I have 2 meat lasagnas: they are supposed to be baked at 375 degrees for 15 minutes covered, then 25 minutes uncovered, and allowed to cool for 10 minutes. (These lasagnas are currently frozen and will be thawed out overnight in the fridge; the recipe suggests then adding an extra 5 minutes to the baking time.)
I have one spinach lasagna; it is supposed to be baked at 425 degrees for 20 minutes covered, then run under the broiler for 4-6 minutes, and allowed to cool for 10 minutes.
I have one four cheese lasagna: it is supposed to bake at 350 degrees for 25 to 30 minutes covered, then run under the broiler for 3-5 minutes, and allowed to cool for about 15 minutes.
I only have one oven, but I can fit three pans in there at a time, possibly even 4. I also have a warming drawer with three settings (temps range from 140 to about 220.)
Soooooooo.....how do I get them all done at relatively the same time, and therefore served hot? Steam doesn't have to be rising from everything in big puffy clouds, but I certainly want them to be hot enough to be tasty. And although I think I could manage to cook things longer on lower temps, I don't want to scorch anything by baking it at higher temps than instructed.
My thought at the moment: Put the 2 meat lasagnas in at 350 and extend the covered baking time to about 20 or 25 minutes; add the cheese to the oven when I take the foil off the first 2, and continue...when those are done, put the 2 meat in the warming drawer and hold the cheese in my microwave (which I am now wishing was also a convection oven!), turn up the oven to 425 and bake the spinach lasagna, then broil it and the cheese together.
Or, I could do as above, but run the cheese lasagna under the broiler and then hold it aside while I bake the spinach one. The spinach lasagna would not get as much of a cool down, but I think we can manage if one is a little oozy.
Sorry for all the details, I'm just a little lost trying to figure this out! Will my plan work, or is there a better way to configure all these pans? Any advice or ideas before Saturday would be terrific, thanks very much :-)