Thaw frozen lasagna overnight in the fridge before reheating. The lasagna stays moist when reheating due to this slow thawing.
Cover the lasagna with aluminum foil before baking. This keeps moisture within and prevents the top layer from drying out while the interior warms up.
Pour a few tablespoons of water, stock, or tomato sauce over the lasagna before reheating. This added moisture prevents the dish from drying out while heating.
Reheat lasagna at 325°F (160°C) to avoid drying out. High heat might overcook the edges and leave the center chilly.
Reheat lasagna wrapped with foil to maintain moisture. To brown the top, remove the foil halfway through reheating. This keeps moisture and turns the crust golden.
While reheating, check and rotate the lasagna to ensure equal heating. Turn the dish halfway through reheating if one side is heating quicker.
Let warmed lasagna rest for a few minutes before serving. Steam recirculates throughout the meal, making each mouthful moist and tasty.