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Anything airtight is fine. If the sheets will fit in a Ziploc, that would be perfect. Another option that would certainly be big enough is a bread bag, well sealed. If you still have the box the pasta came in, you can put the bag inside the box to give the pasta a small measure of protection against breakage. I checked with Still Tasty and they didn't have ...


Stack them, like this: Rotate them 1/3 and 2/3 the way through cooking, figuring perhaps 25% longer cooking time than each would call for separately. Use an instant read thermometer, look for about 165F (74C). Also look for a bit of browning and bubbliness. It may be that they won't be done at exactly the same time, but they'll be close enough that they ...


Yes. Use a thermometer. Your lasagna will be done at an internal temperature of 165F (74C). Just lower the baking temp appropriately. I can't know the time and oven temperature that will actually work for you, because you didn't present them, but I hope this helps.


Cream Cheese is a great substitute. I have a friend with similar distaste to cottage cheese so we just use cream cheese, cheddar and mozzarella.


It works. It tastes great. I've done numerous variations (All Veggie, White lasagna, etc.) for numerous dinners and no one has EVER known the difference. Including several Italian moms.


Just add an extra cup or so of water to the sauce. It comes out fine! I do it every time.


When I make lasagne to put in the freezer, I do not bake it first. For me, the best way to freeze it is using a sheet of Glad's Press-N-Seal over the top of the lasagna, pressing down to get all the air out if you can, between the top layer (sauce/cheese) and your press-n-seal. You want more or less a vacuum seal (the cheap way). I seal my press-n-seal to ...

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