On 12 Apr 2007 08:00:51 -0700, "Cindy Hamilton"
> wrote:

>On Apr 11, 4:47 pm, 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.
>>
>> R
>
>Well, you won't like my idea, but it's similar to that of
>Karen AKA Kajikit.
>
>I chop it up into roughly bite-size pieces and nuke it.
>If stirring is required, I stir it.
>
>Sure, it doesn't look very nice, but it still tastes wonderful.
>I'm pragmatic.

The other thing that works is leave it whole and heat it for half the
time you think it needs... then cut it in half across the middle and
swap the pieces around so that the outside edges are in the middle and
the middle is at the outside. It makes it less obviously 'cut up' but
lets it heat through more evenly.