Freezing lasagna - please help
- THewat Apr 4, 2012 04:31 PM
Have several beautiful lasagnas - fresh noodles / béchamel - that I'd like to freeze. They are supposed to bake at 350 for 35 minutes. Anybody have suggestions for freezing & re-constituting the things? Should I cook them partially or totally before freezing? They do have raw egg in them now. Thanks in advance for your help.
I always freeze my lasagne raw and just stick them frozen into the oven. I usually bake at 350 even when frozen, but it will probably take longer than 35 minutes. You could turn the oven down a bit if you're worried about the outside cooking before the inside has thawed. The one time I tried to freeze a cooked lasagne, the cheese separated and became horribly grainy, even after reheating.
Word for the wise - "longer than 35 minutes" turned out to be over two hours last night. It was kind of hysterical - I didn't realize ANYTHING could stay frozen that long in a 350 oven... It was oddly ok when it finally got hot - a little the worse for wear, but ok. (Cheers for profoundly forgiving dinner guests & plenty of hors d'oeuvres...) Next time I'm thinking I'll thaw first, and go to a hotter oven for at least part of the cooking time.
I have never tried freezing it uncooked. I'm glad to read it takes so long to cook!
I always freeze cooked lasagna. I cover with non-stick foil and plop into the freezer (after cooling, of course). It reheats beautifully: I thaw in the fridge, than 350 oven until hot.