the great lasagna fiasco of summer '10

It hurts me to admit that I serve frozen lasagna, but I have my reasons and I believe they have merit. It is made in-house from scratch (aside from the frozen pasta sheets that I get from a great company in Pocomoke City), assembled, portioned and frozen. To serve, it spends 4-5 minutes in our "alternative" oven and 7-8 minutes in the convection oven. ideally, that's thirteen menus for lasagna baked to order. How many restaurants actually have lasagna on their daily menu? How do they execute it? At the last old school red jointI worked, we only served it on Thursdays and Saturdays and full pans went from the freezer to the oven for an hour and then to the steam table. We always had a backup @ the ready on Saturdays when we would usually sell a pan and a half (refreezing the remainder, of course), but otherwise the lasagna you were served @ 8:00 had been sitting on the heat for four hours. It was still delicious, even @ 10:00, but not exactly my idea of a perfect product. The reason I like it how we do it now is that every order tastes exactly the same and my 100% yield nets me a FC around 10%. Once in a while, we get a little backed up because of our low-wattage Tour Bus, but it is has never come close to being an issue in my thirty-one months here. That changed on Thursday night and it wasn't pretty.
Long, shitty story short (but still shitty), we sold 10 orders of lasagna that night. We won't sell 10 in the entire month of September. Basically, our alternative oven shit the bed at some point when the 27-top (a la carte, made a 7:30 reservation @ 5:30) ordered six @ once and we just couldn't thaw out the frozen fuckers fast enough. In hindsight, i may have tried an alternative method of defrosting, but I had my head firmly inserted in my ass with all the saute dishes (and the walk-ins that should have never been seated without at least a 30 minute wait). So, should lasagna come off the menu, should I find a better way to do it or should I stop trying to put out "quality" food in second-rate Italian restaurants?
Have a great weekend, Chefs (03:49).