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advice about uncooked veg. lasagna for freezing

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i've been out reading and let me be clear:

i am using regular lasagna noodles - i am not using 'no-cook'
i would like to incorporate ricotta cheese in it (with egg?) but am open to the more bechimal idea (never done that before)
i want to use frozen spinach
i want to do some roasted veggies (or maybe sauteed first?) ... squash, zuch., or eggplant and def. some mushrooms

i would like to freeze 3 medium lasagnas - all assembled and ready to bake (because i think that baking them then freezing then reheating will result in a dryer end product that tastes more reheated than freshly made).

should i cook the noodles like i would if i were baking it off?
can i freeze it uncooked with the ricotta/egg mixture and does anyone else have any other great tips for me??

thanks!

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  1. Assemble with uncooked noodles and then right into the freezer. To cook: thaw and bake for 1 hr @ 350 F. Simple!

    6 Replies
    1. re: biggreenmatt

      biggreenmatt: the noodles won't be really undercooked??

      1. re: redgirl

        not at all. particularly if you thaw it in the fridge *overnight* - this will give the noodles a chance to absorb a little moisture.

      2. re: biggreenmatt

        If you go that route I strongly recommend that you increase the amount of liquid/sauce and making sure it is covered tightly in foil when baking. The uncooked noodles will absorb a large amount liquid, resulting in a dry lasagna and in order for them to cook they need to basically "steam" in the pan. You can uncover once the noodles are soft to get that golden crunchy top.

        Keep in mind that that the starch that would have been left in the pasta water will be in your lasgana instead, making it thicker as well, another reason to increase the amount of sauce.

        1. re: foodieX2

          ok...foodiex2: then what if i cook the lasagna noodles 1st...cool them...then assemble the uncooked lasagna - (yes, with the cooked cold noodles) then freeze?

          1. re: redgirl

            Oh- I think you can do what was suggested you just need to compensate.

            I've had success with both freezing pre baked and post baked. I find that traditional red sauce based lasagnas work either way but its tastes more "fresh made" when you freeze and then bake. For b├ęchamel based I would assemble, freeze and bake.

            I made this lasagna for Thanksgiving and baked it firs and then froze and reheatedt. While it was very good I feel like the texture was compromised.
            http://www.thekitchn.com/recipe-chard...

            1. re: foodieX2

              While it was very good I feel like the texture was compromised.
              ~~~~~~~~~
              that's the reason i always prefer to freeze uncooked - otherwise you can end up with mushy pasta & grainy cheese.

      3. You might want to avoid using frozen spinach out of the bag because it will have a lot of water and might make your lasagna too watery after baking. I'd let it thaw in a colander and squeeze the water out of it before putting it in the lasagna. You could also opt to saute the spinach with your other veggies to melt and evaporate the water, I think it would be more flavorful that way too.