How to store leftover uncooked lasagna sheets

Lasagne typically need to cook in a hot oven for about 30 minutes. The main problem, as outlined by others in this thread, is the tendency of pasta sheets to dry up during this prolonged exposure to high temperatures.

To avoid this, I usually precook the sheets in slightly-salted boiling water for one minute (I just want to soften them, not cook them); a few oil drops in the boiling water should help preventing the sheets to stick to each other. Subsequently I drain the sheets and lay them on a clean cotton cloth to let the cooking water be absorbed while I attend the preparation of the sauces.

After lasagne are assembled in the pan, I cover it with aluminium foil and then put it in the oven to cook; after 20 minutes I remove the foil and let lasagne cook "naked" for the remaining 10 minutes.

Here are some pictures I took during the preparation of lasagne with crumbled sausages and mushrooms.

With this procedure, lasagne sheets retain most of the moisture, thus not needing an excessive amount of sauce to keep them hydrated.

I managed to obtain very good results even with Sainsbury's Value Lasagne Sheets (a brand of cheap "no precooking required" dry lasagne sheets commonly found in UK).

You find that storing in the fridge is going to give you the longest life span. Hanging will keep keep the process of drying out continuing , which will intensify the flavour but will eventually become jerky texture. Wrapping will keep a little moisture in longer. If you do keep it for a period of time , you will develop a white mould which I will just cut of as it is just surface . The curing has stopped the pork breaking down . When I travelled through Spain , all of the city markets would have whole pieces of prosciutto hanging from there stalls that where covered in a fat that was covered in a green mould. When they needed a new piece they cut the mould and fat off and would start slicing for the customers ( some up there for over a year). I think the fridge is safer.