Making Calabrian Lasagna Ahead

Asked by foxjensen. Answered on 17th October 2014

Full question

I am eager to make Nigella's Quick Calabrian Lasagna for a cast of thousands, and wonder whether panfuls can be made ahead and refrigerated for about six hours. Perhaps with the final topping of sauce and parmesan added just before baking?

Our answer

Nigella's Quick Calabrian Lasagne (from Nigellissima and on the Nigella website) has layers of tomato and meat sauce, ham, hard boiled eggs, mozzarella and pasta. The sauce only has a short cooking time before the lasagne is assembled, hence the title. The lasagne can be assembled a few hours ahead and left in the fridge until you are ready to bake. However we would suggest that you assemble the lasagne with chilled ingredients. The sauce can be made the day before and then cooled and refrigerated as quickly as possible. The eggs can also be boiled the day before and refrigerated, and then peeled and sliced just before using.

It is probably a good idea to hold back the sauce and Parmesan for the topping and add it just before baking. Once the lasagne has been assembled it should be covered tightly with clingfilm (plastic wrap) or foil and refrigerated until needed. Add the topping and bake the lasagne as directed in the recipe, but bear in mind that if the lasagne is chilled it will take longer to bake. Check the lasagne after 1 hour of baking but we suspect that it will take between 1 1/4 and 1 1/2 hours to bake fully from chilled, and do check that it is piping hot in the centre before removing it from the oven.