The best way to reheat: thaw it in the fridge overnight (about 24 hours). Then bake at 375°F (190°C) until bubbly and hot in the center, covered with foil for 20 minutes and uncovered for 15. It’s almost better than fresh.
But what if you forgot to thaw it? Been there, done that, opened the freezer in a panic. You can bake it from frozen. Just add 30 minutes to the total time, and keep it covered so the top doesn’t burn before the inside is hot.
One final warning: If the middle is still cold, put it back in the oven. Nobody wants lasagna that’s lukewarm in the center. That’s a crime against comfort food.
So go ahead. This weekend, crank up some music, pour a glass of something cheap, and make a double batch of this recipe. Freeze one pan. You will wake up on a random Tuesday feeling like a kitchen wizard. And that, my friend, is a feeling worth freezing.
