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Someone please help me.

I put together and baked 2 lasagnas a few days ago, covered them in foil and put them in the freezer. How long in the oven and at what temp to bring them to heat?? I have a houseful of people, all looking forward to my lasagna. Doing the turkey tomorrow.

Thanx, PAT

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  1. I would say 350 but go ahead and put them in while the oven comes to temperature. How long it takes depends on their size but I would guess around an hour.

    2 Replies
    1. re: escondido123

      Thanx escondido123. Doesn't seem like it would be rocket science, but I haven't done this before. They're usually in the fridge. They're both in 9x13 pans, about 3" tall. I've done Stouffers lasagna before, but not in years and couldn't remember time/temp.

      1. re: caiatransplant

        Frozen? - 13 x 9 - 3" deep. 325* for two hours covered. Minimum. good luck.

    2. I've made store-bought frozen lasagnas that cook for about an hour and a half. Then some time to rest. I'd figure about 2 hours minimum.

      1. Ideally you would have defrosted already, but if not just throw them in. I agree with 350 but from frozen solid you could be looking at 1.5 hours. Keep the foil on until nearly done otherwise you may overcook the top.

        1. The original comment has been removed
          1. First, you didn't need to freeze them to begin with. They'd have been fine just refrigerated for at least 4-5 days. At the very least you should have let them thaw overnight under refrigeration. You can reheat them at 350F but keep them covered, since it's going to take quite a while and you don't want them totally drying out. Since you have omitted the critical details - measurements of pans, composition, depth of food - I cannot suggest length of reheating time. Keep testing with a fork in the center, until the tines come out hot.

            2 Replies
              1. re: greygarious

                I always cook a frozen lasagne without defrosting, covered for an hour and fifteen minutes and then uncovered for an hour.
                I see no loss of quality from not thawing.