If you can make cookies in the car, why can’t you make lasagna in the mailbox?
This was the thought that propelled me forward on my next wild experiment. If global warming is going to get worse, I can only get weirder in response.
Why Lasagna In A Mailbox?
Many news stations like to offer this tantalizing idea as a quirky way to lighten the mood when oppressive summer heat sets in. The earliest reference I can find to it is from 2019, attributing it to the Nation Weather Service, but I can’t find that original reference. What’s more alarming is that despite being re-posted and shared thousands of times, I couldn’t find evidence that anyone had actually tried it. That’s where I come in.
The idea is that by prepping your meal in advance, stuffing it in a hot mailbox all day, it would bake though pure solar power, keeping the kitchen cool and saving electricity. I’m dubious that the actual cost savings would add up to a full cent, but given how prone my state is to rolling blackouts, I’ll do everything I can to conserve.
How To Make Mailbox Lasagna
The procedure is pretty much as you’d imagine, starting with your favorite lasagna recipe.
- Use any lasagna recipe you prefer, scaled down accordingly to fit your pan. Use only fully cooked components (no raw proteins) to prevent potential food poisoning. While unlikely, it’s better to be safe than sick.
- Make sure you use no-boil noodles, no matter what the recipe originally calls for.
- Cover with foil to seal in the heat before placing it in the mailbox. Close the door and lock it if possible. This is to keep both nosy neighbors and hungry critters out.
- Go about your day and let the lasagna “bake” for 6 to 10 hours.
- Handle carefully, with potholders, because it will be hot! Remove the foil to check that the cheese has melted and your pasta is al dente. It won’t brown due to the lack of intense direct heat. The Maillard reaction only occurs at 149°C/300°F and higher.
Tips and Tricks
There are a lot more variables to contend with when using a mailbox instead of an actual oven. Bear in mind these factors before writing it into your dinner menu:
- Ideally, plan this experiment for a Sunday or federal holiday so there’s no mail delivery that might end up in your meal.
- Start by cleaning out your mailbox. If it’s anything like mine, it’s also full of dust, dirt, and the occasional spiderweb. None of those are great seasonings, so you’ll want to give the interior a good rinse before adding food.
- Select a metal pan to better conduct heat, and make sure it fits inside your mailbox. I’d recommend a loaf pan in most cases, unless you have a giant mailbox equal in size to a conventional oven.
- Start around late morning (10 or 11am) when the mailbox is in direct sunlight. There needs to be a high of at least 105℉ (40°C) outside to attempt this with any level of success. Sorry if it’s not as brutally hot in your neck of the woods; it simply won’t work otherwise.
What Does Lasagna Cooked In A Mailbox Taste Like?
Here’s the thing: It’s fine. Edible, for sure. The cheese comes out melt-y-ish if not fully melted (though your mileage may vary depending on your brand), the pasta is soft enough after sitting and soaking in sauce for a few hours, and if you started with flavorful sauce and filling ingredients, it tastes as good as those did to begin with.
It’s not as good as lasagna baked in the oven because it lacks the textural contrast of crispy edges, the caramelized bits and browned surfaces. It’s a novelty that can amuse your friends and scare your neighbors, not a culinary treasure.
Honest Thoughts On Mailbox Lasagna
Is it the best lasagna you’ve ever eaten? No.
Is it the easiest lasagna you’ve ever made? Also no.
But is it the silliest and most fun lasagna you’ve ever tried? Absolutely a strong contender. I’d love to hear if you’ve come up with something wackier, because that would be a must-make for me.