Hil has three lasagnas in her refrigerator, all in 9 x 13 baking dishes.
Two of the lasagnas are beef and spinach. One is in ceramic, one is in Pyrex. They were prepared Sunday afternoon and frozen until Thursday morning, when they were placed in the fridge to thaw.
One lasagna is veggie. That lasagna was prepared Thursday night and placed in the fridge. It is in a Pyrex baking dish.
Both lasagnas were prepared with “no boil, bake ready” noodles.
The beef lasagnas should bake in a 400 degree oven for 45 minutes.
The vegetable lasagna should bake in a 350 degree oven for 60-65 minutes.
All lasagnas will bake in the same small oven.
My oven runs 20 degrees lower than the dial indicates.
The guests arrive at 6:30 p.m.
How long and at what temperature should Hil bake the lasagnas? Should she rotate them? In what intervals?