"Richard Periut" > wrote:
> Hi all!
>
> I've had a problem with MW home made lasagna. Or perhaps my recipe
> contains substances that liquefy too much when heated without peripheral
> support (like the original cooking in a glass vehicle that support the
> lateral parts of the lasagna.)
>
> Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
> its form it will be warmed up, but cold in the center. If I want to really
> heat it up, all the layers fall apart (i.e. the pasta slabs slide off,)
> looking like it was dropped on the floor.
>
> Any ideas are appreciated.

This is very similar to the microwaved soup thread today. Microwaves only
reach the outer layer of anything they hit. I think the distance is
something like a half inch. It takes conduction (or convection if a thin
liquid) to bring the heat in to the center, and that takes time. Higher
power or a longer time at the high power tends to overcook the outside
before the inside warms. You probably should use lower power for a longer
time to allow the heat to conduct in to the center before it overcooks the
exterior. I'm not sure how this affects lasagna, but the concept is pretty
general. With liquids and soft solids, stirring distributes the heat, but
obviously lasagna can't be stirred.

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