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Dec 19, 2006 03:57 PM

freezing lasagna

so i made a giant batch of delicious veggie lasagna, far too much for me and my roommate to consume in the next couple days. in the past when i've frozen lasagna it hasn't reheated particularly well - what is the best way to freeze it to protect it from freezer burn? i'm thinking wrap individual pieces in saranwrap and then seal in a ziploc freezer bag?

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  1. Have you been fully thawing the lasagna and then reheating it, or have you been reheating it from frozen? Our experience has been that you get much better results if you thaw it before you reheat it.

    1. Yes, what he said (although what we've been doing is freezing assembled but UNCOOKED lasagna.) The big problem I've had is that it takes FOREVER for the lasagna to cook through and come up to a proper serving temperature, and there's a tendency for the outer edges to get overdone while the middle is still barely breaking 100F. Thawing it does help, though it's still getting baked from a cold temperature rather than being fairly warm to start with as when you assemble a fresh lasagna.

      I also have a bit of a problem with the frozen batch coming out watery after cooking, but I think I can get around that in future by getting it fully cooked and well heated through, and then giving it 15-20 minutes to rest before serving.

      I think your plan of cutting it into individual portions, wrapping them in plastic wrap, and then putting into freezer bags sounds good. Alternatively, if you have a container that will hold the entire leftover portion in one big chunk, you could transfer it into that and lay plastic wrap on the top of the lasagna to cover all of the surface area - press it down onto the whole surface and make sure that the lasagna is entirely covered. (Remove this when you thaw and cook it!) This will help prevent freezer burn. Then bag or cover the container if you can, or wrap the whole thing in another round of plastic wrap and then a layer of heavy-duty foil, well sealed on all seams. Although I'm still mastering the trick myself, as noted above, I've had no problems with freezer burn.

      1. excellent, thanks - in the past i've put it all into one large container and covered with plastic wrap, but i've not then wrapped the large container. i think i'm going to attempt the single serving idea and see how it turns out.

        1. I wouldn't freeze it.

          Frozen cheese is just too much of a gamble when it comes to freezing. Sometimes you get lucky, but a lot of the time, the texture goes to pot. Commercial lasagna doesn't have a problem because they freeze it quickly, but a home freezer... you're asking for trouble.

          Don't freeze the cheese :)

          It should be fine for 5 or 6 days, you can't eat it by then?

          1. I freeze lasagne ALL THE TIME. You have a window of 90 days under the wrap in plastic wrap and then sticking a bunch in a "freezer" hefty bag. Assume freezer ice and potential burn will occur.

            It is also hell to reheat properly. MV has its problems and ovens not much better. Likewise, if you use any BUT whole ricotta (i.e. low fat or skim) the cheese will be horrible on defrost and cook. You MUST use Whole Ricotta.

            Now for the packaging. Ask someone you love for a Foodsaver for the holidays. Individual portions into the bag, remove the air, seal and into the freezer. Will stay 6-12 months (never had any longer). To re-heat, plopped the bag in a pot of boiling water for 20-25 minutes, open and it comes out steamy hot and gooey good.