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Apr 4, 2012 04:31 PM

Freezing lasagna - please help

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.

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  1. 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.

    6 Replies
      1. re: todao

        Thank you guys. You always save me.

      2. re: BananaBirkLarsen

        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.

        1. re: THewat

          i'd thaw it overnight in the fridge. then leave at room temp at least an hour before popping in the oven. that has always worked best for me.

          1. re: THewat

            Wow... I don't think I've ever had it take more than an hour. Cheers for forgiving dinner guests indeed! :)

          2. re: BananaBirkLarsen

            I freeze raw and then thaw overnight in fridge. I also let it sit on counter for an hour or so before putting it into the oven.

          3. 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.