Some food is better “leftover”.

Lasagna, baked and served from the oven is an example. The layers slide.

I prefer to bake ahead of time and reheat.

Tuscan lasagna has no ricotta or mozzarella.

Simply Tuscan sugo(ragu), bechamel and parmigiano.

I use dry pasta and “wet” sauces.

The traditional lasagna from Bologna is made with layers of spinach pasta.

Fresh pasta , boiled before making the lasagna is the best. It’s more delicate.

Remember, in Italy, it’s a first course.