My problem is, that I haven’t found a Lasagne pan that is small enough for one person. 
So I have to make a bigger Lasagne, eat one part and freeze the rest (for more than 7 days). And it’s nice to have a little bit Lasagne in the freezer when I don’t have the time to cook something.
I like the fresh Lasagne more. 
Yes, that’s the main problem with the oven. Looks like I have to buy a microwave oven.
I use it only for defrosting purposes.
I’m enjoying this game of Name the Dish 
On the subject of reheating, I enjoy a lot of dishes more the next day (or day after - sometimes even the day after that), but at room temperature. I find a lot of flavour gets disguised when something is heated. Things like curry, chill, bolognese and especially jambalaya taste really good unheated to me.
In the recipes thread I mentioned that ragù is known to be better re-heated.
You take it out from the fridge, you put your pan on the fire, and you use it to garnish your freshly made pasta. I swear, it’s better then the fresh sauce. Obviously you must re-heat only the sauce, and use it with freshly cooked pasta, or you’ll regret it.
I have the opposite problem: I don’t have large enough kettles and glass trays to cook all the ingredients for a lasagna in. I never freeze it, since we usually finish everything the day after.
Now I’m hungry!! 
If we know we’re gonna freeze what we make, we prepare it in single use aluminium baking tins, and we put right in the freezer the whole thing. So we buy the pans exactly of the right size we need each time.
Lasagna tea’s my favorite, just after Earl Grey!
What @Ema said. And you can prepare each ingredient (for example the sauce) one day/several days before. So you can fill/store the sauce in Tupperware tins.
Is it self-layering? I only buy self-layering lasagna tea.
Nah, only the fancy organic lasagna tea I buy does that. I merely shared the Lipton image because it’s more widely known.
So in an alternate universe it is enchilada tea?
Ah, so you’ve been there.
Saw it on the telly.
Well, those metal shiny things to make the ragu and bechamel in…
cauldrons!
It´s the cup of a carpenter!
Anyway… we’re having some propa* pizza tonight!
* Geordie for proper - I learned my Inglese from the forum here. So don’t blame me!
Want!
Is that a bad time to bring up that the possibly worst AND most expensive pizza I ever ate was in a restaurant on the west side of the Thames?
