Lasagna Advice Plz!

[Lauri D]

I'm making turkey spinach lasagna, a recipe I've used before so I know it's good, but I'm making it tonight for dinner tomorrow night. In my experience things like this (pastas, stews etc.) tend to be even better the next day, but my question is whether I should "assemble" it tonight and *cook* it tomorrow or cook it tonight and then let it cool and refrigerate, for maximum yumminess.

Hep! Hep!

[Deadlokd]

Assemble, age it overnight, then cook. And eat it while it's hot in all it's melty cheesy goodness.

[livius drusus]

I like first round lasagna fresh out of the oven, especially if the sauce has been obsessively extended over every millimeter of the top layer of pasta so there are no pointy edges. Once you reheat, you lose that silky top. Therefore I vote for composition tonight, cooking tomorrow.

[JoeP]

Lauri!

I vote for cooking a second time. Lasagna is always better after the second cooking. But taking liv's point, maybe the top layer of sauce should be added to before the second cooking. I have never bothered to do that, mind you.

I have no idea what she means about obsessively smoothing the sauce over the top layer so there are no hard, dry, pointy edges

[Vivisectus]

I am in the fresh camp - although the sauce is better made separate, assembled and re-cooked to allow it to age.

[Kael]

Nothing quite beats fresh-from-the-oven lasagna. Reheated is fine, but that first time... glorious.

[Lauri D]

Thanks all!

I assembled it last night and will pop it into the oven when I get home from work.

I (un)secretly kind of like the hard pointy edges.

Gonna make bruschetta for the second time this week to go with - when awesome tomatoes are abundant, I just can't get enough!