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Bacteria double their numbers every 20 minutes. That being said bacteria also need 6 conditions to survive and reproduce. They need Food (protein), Moisture, Air, Temperature (between 4 and 65 degrees celcius to reproduce), Time, and a tolerable Ph level. This last condition is what aplies most directly to your question.
Assuming that you are preparing a tomato based lasagna this will be a quite acidic dish. It will be quite resistant to bacterial growth and will also have been baked at high temperatures for a long period of time. So your risk is limited to cross contamination of bacteria from the time it comes out of the oven that can also tolerate this acidic environment.
Basically i wouldn't worry about leaving this dish out for any reasonable amount of time. Personally i would eat it after being left out overnight. And it will be good in the refrigerator until it molds.
Assuming that you are preparing a tomato based lasagna this will be a quite acidic dish. It will be quite resistant to bacterial growth and will also have been baked at high temperatures for a long period of time. So your risk is limited to cross contamination of bacteria from the time it comes out of the oven that can also tolerate this acidic environment.
Basically i wouldn't worry about leaving this dish out for any reasonable amount of time. Personally i would eat it after being left out overnight. And it will be good in the refrigerator until it molds.
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