Do I thaw frozen lasagna first or not?
I had made two lasagnas from scratch with bechamel and homemade tomato/meat sauce a couple of weeks ago. Ate one - yum and froze the other. I will be bringing it to a dinner party tomorrow. I always have a dilemma whether I should cook it from frozen and at what temp? or should I thaw it first? If I thaw it first what temp should I cook it at? It is in one of those large throw away roast pans and is around 4" deep. Whatever method that would make sure it does not dry out would be greatly appreciated. Thanks in advance for any suggestions.