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I need help cooking a frozen lasagna!!!

c
caro0407 Jul 19, 2008 07:13 PM

I made two lasagnas and froze them unbaked. I baked one and it got full of water!! I but it in the oven straight from the fridge for about one hour. It was horrible!!!! I want to make the second one on friday for some friends but don't know how to bake it. I am afraid it won't be good since I did not bake it before freezing. Can someone tell me how to bake it? At what temp? How long until I remove the foil? Should I thaw it before baking? Thank you so much!

  1. todao Jul 19, 2008 07:48 PM

    You didn't mention if your assembly method uses cooked or uncooked lasagna noodle. But either way, I would definitely thaw it in the refrigerator prior to baking. All you need to keep in mind is that a covered dish will hold some moisture, an uncovered dish will lose some moisture. I would most likely select an oven temperature of about 375 degrees and, after about thirty to forty five minutes, I would remove the cover and increase the temperature to 425 to brown up the top. I usually check the dish periodically to judge how its progressing (baking dish size and other factors can affect the cooking time) because I don't want to over cook it. After removing it from the oven I typically put a tight cover on it and let it rest for 20 - 30 minutes to finish cooking and stabilize. I hope you'll get some additional input because, as in all things, no one individual's technique is sacred. You will also find that using raw noodles in assembly will generally require a longer cooking time than with pre-cooked noodles.

    4 Replies
    1. re: todao
      f
      Fuentes Jul 10, 2010 04:30 PM

      Excellent reply todao.

      1. re: Fuentes
        greygarious Jul 10, 2010 04:57 PM

        I realize this thread is 2 yrs old, but just read the opposite in Cook's Country. They said to freeze unbaked and not to thaw first.

        1. re: greygarious
          b
          Bethcooks Jul 10, 2010 06:31 PM

          That is interesting. Did they give oven temperatures in Cook's Country? Was it for a meat lasagna?

          1. re: Bethcooks
            greygarious Jul 11, 2010 09:38 AM

            From Oct/Nov 2006 issue:
            The sauce recipe had a pound each of ground beef and pork, 2 oz heavy cream, and one 28 oz can each of tomato puree and (drained) diced tomatoes, plus onion, garlic, and seasonings. So about 2 qts sauce for a 9x13 pan. 12 no-boil lasagna noodles, 1-3/4c ricotta, 1c parmesan, and 2 eggs form the spreadable cheese part, plus 5 c shredded mozzarella for scattering over the ricotta mixture. Additional parmesan for the very top.

            The sauce is made and cooled before the lasagna is assembled. It is covered with a cooking-spray coated sheet of tin foil, then wrapped in plastic and over that, another wrapping of foil. Freeze. To cook, unwrap except for the sprayed foil layer. bake covered at 375 for 75 minutes, then uncover and bake 30 minutes more. Let lasagna cool 15 min before serving.

            So, a standard cooked sauce and assembly procedure. They concluded that
            the tight foil covering, which allowed for plenty of steam to permeate the uncooked noodles, was the key. They also seasoned the sauce assertively after concluding that freezing dulled the original flavor.

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