The Lasagna Reheating Tip J. Kenji López-Alt Swears By
kobbymendez/Shutterstock By Hope Ngo/Oct. 15, 2021 9:57 am EST
We hear you. The thought of having leftover lasagna is, well, it’s just an oxymoron. A contradiction in terms. But it can happen, and when it does, Serious Eats’ culinary consultant and veteran food writer J. Kenji López-Alt proposed a way to reheat lasagna so that leftovers are virtually guaranteed the next time you make this much-loved casserole.
In an Instagram post that picked up over 15,000 likes, López-Alt shared a pro-tip involving the classic dish: “Leftover lasagna pro-tip: cut it into slices while cold and fry them sideways so the cut edges get all crispy.” He also offered up a caveat: “This isn’t my original idea! I don’t remember where I first saw it but it was definitely done st (sic) @delposto for a while like a decade ago.” For those of us who might neither know or recall, Del Posto was a New York restaurant that once received four stars from a New York Times dining review. Like a number of legendary restaurants, Del Posto was a casualty of the coronavirus pandemic and the restaurant closed its doors in April of 2021 (via The New York Times).
López-Alt’s fried lasagna doesn’t use breading
As López-Alt admits, the idea is not his own, because the Internet is full of proposals that involve the creation of a fried lasagna — but more than a few of them call for the classic dish to be breaded and deep-fried, like this one from Razzle Dazzle Life.
In fact, this isn’t the first time López-Alt has discussed the idea either, because he’s mentioned this trick in a post for Serious Eats once before. López-Alt has even tried reheating lasagna in a waffle maker, and he noted: “I’m happy to report that leftover lasagna does waffle, and it does it with style and grace.” Still, any good idea is worth repeating, and López-Alt’s Instagram followers were deeply appreciative. “You crazy for this one kenyeeze! Looks righteous,” one social media follower said. Another mentioned: “I make my lasagnas in Pullman pans for this exact reason. Amazing way to pick up for restaurant service as well.” To fry your leftover lasagne, López-Alt has just one suggestion to make, and that’s to cut up the lasagna so that each portion is about half an inch thick. You’re welcome.
The Lasagna Reheating Tip J. Kenji López-Alt Swears By
kobbymendez/Shutterstock
By Hope Ngo/Oct. 15, 2021 9:57 am EST
We hear you. The thought of having leftover lasagna is, well, it’s just an oxymoron. A contradiction in terms. But it can happen, and when it does, Serious Eats’ culinary consultant and veteran food writer J. Kenji López-Alt proposed a way to reheat lasagna so that leftovers are virtually guaranteed the next time you make this much-loved casserole.
In an Instagram post that picked up over 15,000 likes, López-Alt shared a pro-tip involving the classic dish: “Leftover lasagna pro-tip: cut it into slices while cold and fry them sideways so the cut edges get all crispy.” He also offered up a caveat: “This isn’t my original idea! I don’t remember where I first saw it but it was definitely done st (sic) @delposto for a while like a decade ago.” For those of us who might neither know or recall, Del Posto was a New York restaurant that once received four stars from a New York Times dining review. Like a number of legendary restaurants, Del Posto was a casualty of the coronavirus pandemic and the restaurant closed its doors in April of 2021 (via The New York Times).
In an Instagram post that picked up over 15,000 likes, López-Alt shared a pro-tip involving the classic dish: “Leftover lasagna pro-tip: cut it into slices while cold and fry them sideways so the cut edges get all crispy.” He also offered up a caveat: “This isn’t my original idea! I don’t remember where I first saw it but it was definitely done st (sic) @delposto for a while like a decade ago.” For those of us who might neither know or recall, Del Posto was a New York restaurant that once received four stars from a New York Times dining review. Like a number of legendary restaurants, Del Posto was a casualty of the coronavirus pandemic and the restaurant closed its doors in April of 2021 (via The New York Times).
López-Alt’s fried lasagna doesn’t use breading
As López-Alt admits, the idea is not his own, because the Internet is full of proposals that involve the creation of a fried lasagna — but more than a few of them call for the classic dish to be breaded and deep-fried, like this one from Razzle Dazzle Life.
In fact, this isn’t the first time López-Alt has discussed the idea either, because he’s mentioned this trick in a post for Serious Eats once before. López-Alt has even tried reheating lasagna in a waffle maker, and he noted: “I’m happy to report that leftover lasagna does waffle, and it does it with style and grace.” Still, any good idea is worth repeating, and López-Alt’s Instagram followers were deeply appreciative. “You crazy for this one kenyeeze! Looks righteous,” one social media follower said. Another mentioned: “I make my lasagnas in Pullman pans for this exact reason. Amazing way to pick up for restaurant service as well.” To fry your leftover lasagne, López-Alt has just one suggestion to make, and that’s to cut up the lasagna so that each portion is about half an inch thick. You’re welcome.
In fact, this isn’t the first time López-Alt has discussed the idea either, because he’s mentioned this trick in a post for Serious Eats once before. López-Alt has even tried reheating lasagna in a waffle maker, and he noted: “I’m happy to report that leftover lasagna does waffle, and it does it with style and grace.”
Still, any good idea is worth repeating, and López-Alt’s Instagram followers were deeply appreciative. “You crazy for this one kenyeeze! Looks righteous,” one social media follower said. Another mentioned: “I make my lasagnas in Pullman pans for this exact reason. Amazing way to pick up for restaurant service as well.”
To fry your leftover lasagne, López-Alt has just one suggestion to make, and that’s to cut up the lasagna so that each portion is about half an inch thick. You’re welcome.
