When I make lasagne after assembling it I cook it for about half an hour so it is not too browned etc on top - then I allow it to rest - either all day or if possible overnight. This seems to make it set or gel together and when you reheat to use it can be cut into portions without slipping and sliding all over the place.
I don't tend to make pasta bake at all - I do make a pasta dish with a sauce but I am simply just putting the sauce with freshly cooked pasta so not a problem - I can adjust the liquidity of the sauce by adding more or less Créme Fraîche.
Good Morning Good Friday 29th March 2024