Most recipes say 375°F (190°C) is the sweet spot. Too high (like 425°F) and you’ll burn the cheese while the middle stays raw—like a sunburned snowman. Too low (350°F), and you’ll be waiting so long you’ll develop a second hobby.
If you’re in a hurry (we don’t judge), you can crank it to 400°F and bake covered for 35 minutes, then uncovered for 10. But watch it like a hawk. Cheese can go from bubbly to apocalyptic in 60 seconds.
My grandma used to say, “A watched pot never boils, but a watched lasagna always charrs.” She was dramatic, but wise.
