homemade lasagne?

Question

made a lasagne yesterday & forgot to put the left overs in the fridge, i will be able to reheat it in the oven tonight for dinner, won't I?

Answer 1

should be ok (tomato's) but make sure you heat REALLY well - just in case extra hot, longer time. Add a little water and cover if you are worried about burning or getting dried out.

Answer 2

Pumpkin Lasagne 1. Ingredients 1. 2 tablespoons olive oil 2. 2 onions, chopped 3. 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped 4. 2 1/4 teaspoons salt 5. 1 teaspoon fresh-ground black pepper 6. 1 teaspoon dried sage 7. 1/2 teaspoon grated nutmeg 8. 3 cups canned pumpkin puree 9. 1 1/2 cups heavy cream 10. 1 1/2 cups grated Parmesan 11. 1/2 cup milk 12. 9 no-boil lasagna noodles 13. 1 tablespoon butter Nutrition Info Per Serving * Calories: 902 kcal * Carbohydrates: 73 g * Dietary Fiber: 12 g * Fat: 56 g * Protein: 32 g * Sugars: 19 g 2. Cooking Directions 1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes. 2. Heat the oven to 400 degrees F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. 3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more. Yield: 4 servings 3. Still Hungry? No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving. Notes: Wine The sweet pumpkin and rich Parmesan require a powerful white with some sweetness of its own. An Oregon pinot gris will be perfect.

Answer 3

It should taste just great! I think lasagna tastes even better the second day. Just cover the pan with aluminum foil when you put it in the oven on a low temp.- say 250-300 degrees or so. You don't want to cook the lasagna again, just warm it. You could also put it in the microwave if you'd like, but I think it tastes better coming from the oven.

Answer 4

You'll be fine - I do this all the time (mostly because I drink lots of wine when I eat Italian food so I forget to put things in the fridge once they're cool!).

Make sure it is piping hot all the way through.

Answer 5

Was it covered over with foil or cling film? If it was you should be okay but it it wasn't for fear of a flies or other bugs having walked around in it or on it I would throw it away

Answer 6

you can reheat it in the oven or microwave just make sure it is hot.

Answer 7

Go to Italy and get some from there

the ind ibn the U.S. today is crap

Answer 8

Yes, just make sure you get it to a good temperature, to kill any wee nasty's that may have jumped on board.

Answer 9

yes you can but warm it throughly and if i were you what is left from tonight would go in the bin

Answer 10

Yes, why not , what does not kill , fattens. It is cold outside i don't see what harm can be done, i have done it before and i am still alive , well and kicking:)))