I’ve made a giant lasagna. I put a ton of cheese on top so it’s nice and gooey, melty, and crunchy all around the edges. I’ve cut it into three rows.
Do you want a piece from the side (edge), the middle, or a corner?
Side would seem to provide the best ratio of soft and crunch.
But only a small piece for me if it’s a ton of cheese, though - I happen to believe that a little cheese goes a LONG way when it comes to pasta.
Corner if it isn’t burned. Its keeps its shape better than the “soggier” middle pieces and has more texture as its slightly cooked more.
Corner, especially if it’s burned. I like the crunchy stuff!
Mmm, the burnt, crunchy cheese is the best part of lasagna.
Corner me baby!
Well how much burning are we talking here? I like crispy, brown-but-almost-black lasagna cheese as much as the next guy, but by burned I mean burned, like close to inedible.
In some lasagna, the pasta at the top of the edges and corners is virtually unchewable, with a texture somewhere between leather and plastic. I’ll most definitely pass on those, thank you.
Center slice for me. I’ve never understood how anyone can like the crunchy bits of lasagna, and always endeavor to avoid creating them when I make it.
If the lasagna isn’t crunchy around the edges, though, then center or edge are either one fine.
Crunchy corner for me.
Makes no difference to me. I do like the crispy edges, but it’s not a strong enough preference to matter.
Amen. Center for me, too.
This. On a separate but equal note, I’m the same with brownies and inventions like the Ultimate Brownie Maker or All Edges Brownie Pan just don’t make sense to what I want out of a brownie.
Middle! I HATE the hard parts. I’ll leave them on my plate, too.
If this were a poll about brownies, or just about any baked good, I would always say middle. I hate the crunchy/chewy edges of a brownie, and prefer them soft.
For lasagna, I guess I’ll take whatever’s available. Sometimes the semi-burnt cheese adds a nice bit of flavor.
I hate corners, anything but a corner slice please.
Corner.
As with anything cooked in a pan, the best stuff is what sticks to that pan.
My corner pieces are never hard, burned or even chewy; I leave the pan covered in foil for all but the last 10 minutes of baking time and it’s all moist and delicious.* You’d eat EVERY piece of my lasagna, baby!
- I also pour tomato juice into the bottom of the pan, another of my Ancient Chinese Secrets to making killer baked pasta dishes.
I like mine cold for breakfast the next day … not that there is anything wrong with it fresh and hot out of the oven. I just really like a nice tidy little piece for breakfast 
I’ll take a crunchy corner, if any are left. (If not, I’ll eat any of it–it’s lasagna, after all.)