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Pro tip: Half the power, double the timer.
I was only told this recently after using a microwave oven for many years. Works as advertised.
If you have cold spots it’s more likely that you didn’t stir the dish and/or the rotator tray is busted and/or the magnetron is dying.
You don’t stir lasagna.
That’s on you.
Shaken, not stirred.
Or reduce even more the power (with the equivalent increase in timer) as required.
My oven makes them at 30% power.
I recently learned to use my microwave’s “Reheat” feature and have been getting pretty good results. (I have not tested on bricks of frozen lasagna, though.)
Pro tip: microwaves used in ovens have a wavelength of roughly 12 cm. This means that every 12 cm in the microwave oven there is a “node”, a spot where there is no heating happening. This is why most microwave ovens have a turn table so your food moves around in that field of waves so it somewhat gets heated equally. The problem with turntables however is that what is at the center will remain at the same spot. This is why the center of the food remains cold. It sat in our near a node.
So the solution to alleviate the cold spot problem is to put your plate as far off center on the turntable as possible while allowing it to still spin and then shift it of to the opposite side of the turntable halfway through.
So it has The Shinning
Don’t you mean The Shining?
Shhh, you wanna get sued?
Use a low wattage and longer duration instead
No
Do people honestly cook pasta in the microwave?
Probably not cook, but reheat definitely. There are also frozen lasagnas that are microwavable.
If lasagna doesn’t have a layer of deliciously browned and bubbling cheese and crispy oven-pan edges, it’s dead to me.
To each their own. I, for one, don’t like my lasagna alive and kicking.
Use a creme brulee torch.
Pre-cut it. If it’s frozen then thaw it first, then pre-cut, then heat
