Freezing Lasagna

[Indy 67]

Just got a phone call that a guest for dinner tonight is ill and can't join us. I had already made more vegetable lasagna than four people could have possibly eaten and now the quantities will fall into the ridiculous category. So my question is: Can I freeze the cooked leftovers? If so, what are the strategies for success?

I read the 2006 posts warning against doing so, but the focus in that thread seemed to be on problems with freezing ricotta. There's no ricotta in my version. My recipe involves butternut squash, mushrooms, onions and eggplant, layered with pasta sheets, and bechamel sauce blended with fontina and gorgonzola. The top layer is sauteed spinach covered with mixed fontina and parmesan.

Thanks.

[Indy 67]

Thanks for all the information.

Glad to know that there are more Hounds of my vintage. I remember Seal-a-Meal.

[escondido123]

I just put mine into plastic containers that hold about two servings pretty tightly, put on the lid securely and freeze. To reheat, I empty into either pan and heat on top of stove with a little water or put in overproof container with a little water and bake. No problem......and I do the same when there is ricotta in it with no problem.

[sunshine842]

I freeze it in single-serve containers -- then they're ready to go for lunches. Grab one, toss it in a cooler, and they're off to work/school/wherever.

(phthalate-free plastic boxes made only from organic plastic, natch)

[jfood]

i probably have 8 pieces of lasgne in the freezer all the time. I make them, cool them slice into inividual portions, place on a baking sheet and freeze. then i use my bag sucker to store. into a pot of simmering water for 25 minutes and good as new.

[todao]

"Bag Sucker" - never heard that one. Did you coin that one? It'll become a common phrase for sure.

[jfood]

been using the term for years on the boards, i've made some major bonehead moves using the machine (actually had one of the originals back in the 70's when it was called seal-a-meal), but after many years I seem to have the theory under control.

[c oliver]

I like the freezing before wrapping idea. I freeze a number of casserole-type things since it's just the two of us frequently. Good tip, j.

[jfood]

truth be told, i came up with this idea after placing a piece of chocolate cake in the bag, turned on "suck" and watched a beutiful piece of chocolate cake turn into a turd before my eyes.

[c oliver]

I wonder if this would work when I bring bagels back from NYC. After sucking it was a pale turd :) Out of bagels right now but maybe heading to the Holy Land in March or April. We bring home two dozen which I've been wrapping individually and tightly in plastic wrap and then into zipping bags. I'll experiment.

[todao]

I freeze it routinely; there are only two of us and that means left overs. I cool it to room temperature, place it in a container that holds all of the left overs but doesn't leave a lot of free space surrounding the lasagna, wrap it tightly in freezer approved plastic wrap and then in a large freezer bag and pop it into the freezer.
Reheats beautifully - but reheat it slowly in a moderate oven, covered in foil for about half the reheat time, the uncover and finish.

[KaimukiMan]

you may want to briefly freeze it on a sheet pan or tray, then wrap it tightly in freezer wrap and continue as todao recommends. i find it much easier to wrap tightly when frozen first.