Lasagna test from fresh to frozen and baked again

lasagna made fresh and frozen raw.

place lasagna in a bowl of room temp water. 

Frozen lasagna:

Defrosting:

Placed in the oven at 100F: 

20 minutes at 100F

20 minutes at 300F

20 minutes at 385F

The texture was perfect. 

Test successful!! 

Lasagna recipe: 

Make the béchamel sauce: 

olive oil

flour 

garlic

nutmeg  

pecorino

Make a red sauce: 

whole tomatoes

garlic

onion

basil 

olive oil 

Make the pasta: 

flour 

egg yolks

water 

Roll thin

Start layering:

Red sauce

Pasta   

Red sauce 

béchamel

Pasta 

Repeat