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Lasagna

Gail | Oct 2, 2007 07:04 PM

Trying to avoid my lasagna crisis...help.

Making the basic meat/sausage lasagna for company. It always falls apart on me. What is the magic number of minutes I can let it rest and have it still be hot and be able to cut it into nice, neat squares?

It is in a 9"X13" pan. Outside/inside temp 70 degrees.

Thanks

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