When you pull lasagne out of the oven, all the ingredients have a rich taste combined with a soft texture. Those fresh-from-the-oven features fade as the lasagne cools down because the pasta begins to absorb the sauce and the cheese starts to congeal. Reheating lasagne is a bit more high maintenance than other dishes due to its multiple ingredient layers. It can be difficult to recapture the original texture, so reheated leftover lasagne tends to be hard or gummy unless you do some extra preparation.
Preheat your oven to 177 degrees Celsius. Press a fork into the top of the lasagne and repeat until the entire surface of the lasagne is covered with small holes.
Pour 2 tablespoons of milk slowly across the top of the lasagne so it evenly fills in all the fork holes and injects moisture into the hardened layers. Add another 1 tablespoon of milk if not all of the holes are covered.
Wrap the lasagne pan firmly with aluminium foil. Make sure the aluminium foil is not pressing directly down onto the top of the lasagne or the cheese will melt and stick to the foil.
Put the covered lasagne into your oven and bake for 20 minutes. Peel back the foil to ensure the cheese is golden and bubbly.
Check the inside of the lasagne to ensure it has warmed through. Stick your fork into the centre of the lasagne and keep it in place for 10 seconds, then take it out and touch the fork tip to ensure it is warm.
Cover the lasagne with the foil and bake for another 10 minutes if the fork feels cold because that means the centre is not heated through. Serve the lasagne immediately once it is warmed through or else it could become hardened again.
Add leftover sauce and cheese to the top of the lasagne during the last five to 10 minutes of reheating time to make the lasagne more moist and fresh tasting.
Do not try to reheat a pan of lasagne more than once because the constant change in temperature will make the layers too gummy to be salvaged.