[SallyintNorth]

Hi Blueeyes.   

I haven't made any more lasagne since, no, but the one that I had previously frozen I have thawed and re-cooked and it was much better.  I do therefore think there's a lot to do with giving the sauce time to really soak into the pasta so am planning next time to try to cook it the day before (or in the morning of) the day I want it, then reheat when I want to eat it.  Of course that will never happen  so what I will try to do is be more patient and let the dish 'rest' for a good while before I dish up.  I am religious about letting meat rest - woe betide anyone who picks up the carving knife before my joint has relaxed!  - so I don't see why I wouldn't be equally conscientious about lasagne.

I'm not sure when all this will happen though - I made a pasta bake with fusilli and a bol sauce, cheese sauce & grated cheese on top (ie, same ingredients as lasagne, but curly pasta instead of sheets), and BH announced he likes that best.   

[Leri]

That sounds yummy Sally! :-)

[Goldcraig]

minimum 3 layers, only meat sauce between the layers and bechamel / cheese sauce on the top, bake uncovered and then the key stage....let it rest. The starch in the pasta will absorb he juices and "firm" the dish up. It can easily be left for 20 minutes on the side and will still be hot enough to eat.
Eating Lasange straight out the over only serves to tattoo the inside of your mouth, causing you to breath out of your nose and mouth at the same time !!! ....trust me, I'm a Chef