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Lasagna Math

 
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hilstreet
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PostPosted: Fri Mar 20, 2009 12:29 pm    Post subject: Lasagna Math Reply with quote

I have three lasagnas in my refrigerator, all in 9 x 13 baking dishes.

Two of the lasagnas are beef and spinach. One is in ceramic, one is in Pyrex. They were prepared Sunday afternoon and frozen until Thursday morning, when they were placed in the fridge to thaw.

One lasagna is veggie. That lasagna was prepared Thursday night and placed in the fridge. It is in a Pyrex baking dish.

Both lasagnas were prepared with “no boil, bake ready” noodles.

The beef lasagnas should bake in a 400 degree oven for 45 minutes.

The vegetable lasagna should bake in a 350 degree oven for 60-65 minutes.

All lasagnas will bake in the same small oven.

My oven runs 20 degrees lower than the dial indicates.

The guests arrive at 6:30.

How long and at what temperature should I bake the lasagnas? Should she rotate them? In what intervals?

Feel free to answer here or comment on my blog:
http://onhilstreet.wordpress.com/2009/03/20/lasagna-math/

Thanks, Cooking for Engineers!
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danicamoore



Joined: 16 Sep 2009
Posts: 58
Location: Illinois

PostPosted: Wed Sep 30, 2009 8:54 am    Post subject: Reply with quote

I guess you should bake it for 3 hours before your guest arrives. Big smile It's only my opinion though. Anyone can give an appropriate calculation on this one?
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tpowell



Joined: 26 Nov 2009
Posts: 7

PostPosted: Thu Nov 26, 2009 2:46 pm    Post subject: Reply with quote

Put your veg in an hour before your guests arrive and your meat in 3/4 an hour before your guests arrive? Shock
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