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Need help baking a frozen lasagna.

Originally posted by: Fritzo
Also, I would take the lid off in the last 10-15 minutes of cooking to get rid of any excess liquid.
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And to make the cheese toasty and tasty. 🙂

 
Thanks, that makes sense. I figured it was either that or remove the lid and push it so that there's a gap between the top and the lid (if that makes any sense).
 
remember OP, do not get in the oven with the lasagna.


given the question, i thought it was a good idea to mention this.
 
Originally posted by: Lucky777
Thanks, that makes sense. I figured it was either that or remove the lid and push it so that there's a gap between the top and the lid (if that makes any sense).
Click to expand...

No, it doesn't make any sense at all.
 
Originally posted by: Fritzo
Also, I would take the lid off in the last 10-15 minutes of cooking to get rid of any excess liquid.
Click to expand...

Remember to do this at the end.
 
Hey, hey, hey. I've seen a tent before, I just don't (and still don't) understand how folding it like ^ would be any different than leaving the lid on aired out (think like [ rotated 90 degrees clockwise [like a dome shaped tent]). The lasagna turned out burnt on the top, btw. 🙁
 
You don't want to cook acidic foods in contact with foil anyway, just fyi. I know that's not what you asked.

I often use foil as a "lid" when braising in a large saute in the oven. Because my pan is stainless and the foil is aluminum, you get a nice galvanic reaction if the foil gets some tomato on it. It's not toxic as far as I know, but could add an off taste. You'll know if you see the foil sort of black on the outside, and bubbling on the inside.
 
It's so the lid doesn't stick to the melty cheese on top.

It's burnt because you cooked it at too high a temperature. If you can't thaw it first, cook it at a low temperature for a long time to get the internal temperature up, then raise the temperature to the final baking temperature, then broil it for a short time to brown the top.
 
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