I have a recipe for baked Mac & Cheese like this, except you put plenty of tomato sauce in the pan and the dry pasta sucks up all the moisture (and the flavor).pizza pirate:
Just a little tidbit…did you know you don’t have to pre cook the lasagna noodles? Truly amazing. When we make ours we dip them in water, layer and then bake for about an hour and 15 minutes. Works out well.
Before we had our burners we did the same thing. You can also get a two burner that uses propane. Same principleYou can buy an electric 2 burner counter top (or put it on floor) when in use. That is what we use. We pull it out when needed and put away when not. Suprisingly it is able to bring 2 huge pots to a boil. The commercial ones are the only way to go.
Never had any experience with buying pre cooked.
Currently we cook the meat and noodles first and then assemble and bake for 20 minutes – portion and put in the oven for each order 12 minutes.pizza pirate:
Just a little tidbit…did you know you don’t have to pre cook the lasagna noodles? Truly amazing. When we make ours we dip them in water, layer and then bake for about an hour and 15 minutes. Works out well.
“Kris” said:You can buy an electric 2 burner counter top (or put it on floor) when in use. That is what we use. We pull it out when needed and put away when not. Suprisingly it is able to bring 2 huge pots to a boil. The commercial ones are the only way to go. quote]
Hi Kris:
As long as you are not cited for a violation you are OK but the method you describe is not according to code.
Any unit that can raise the temperature of a product to 220 degrees is required to be under a hood.
Exception, micro wave ovens and there are some units classified as food warmers that apparently can reach that temperature but usually get a pass.
George Mills
How do you layer your lasagna? I’m trying it today and was wondering if it made a difference where the sauce went. We normally oil the pan, noodle, meat, ricotta, sauce – rinse and repeat. Should I put sauce on the bottom first for the noodle to s uck up? I’m planning on just increasing the amount of sauce at this point.We cook it at 350-375 in our deck. Yes the meat is cooked ahead of time. We use our bottom oven and cook while prepping. When we have extra time we make a couple of pans, portion and freeze then pull out as needed to thaw, micro for about 6 minutes and then fresh sauce, top with cheese and bake an additional 5 minutes. As the other poster said use plenty of sauce.
Just a thought the 1 hour to come in early you will probably save by making your own pasta. We do enough pasta to tide us over for a few days. (The lasagna of course we do in quanity because it freezes well.)
Kris