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Lasagna: bake then freeze, or freeze then bake?

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I can never remember... We'll be eating this lasagna ten days from now. Is it better to bake it today and then defrost and reheat it then, or just freeze it now and bake it when the time comes?

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  1. Freeze....defrost two days in the fridge....then bake.

    2 Replies
    1. re: fourunder

      +1
      if you do it the other way around, you'll wind up with mushy, crappy lasagne.

      1. re: fourunder

        I wouldn't let the lasagna defrost too long. I baked the lasagna partially frozen and it was fine.

      2. I always cook my lasagna first, save enough to eat for a few days and freeze the rest in plastic containers. Has always worked great and all I have to do is defrost the portion that I want.

        1 Reply
        1. re: stymie

          I too, have frozen cooked lasagna. [Make sure the top level of lasagna noodles is completely covered with the sauce.] BUT I personally think freezing and then cooking makes a better lasagna so I only do it with leftover lasagna. [Another tip: If I plan to freeze leftovers I do not use fresh mozzarella as I find it does not freeze as well. May be that is just my experience??