Freezing lasagne
I make a pan of lasagne about once every 4-6 weeks. It’s one of my favorite foods, and I love how filling it is. But there are only 3 of us, and sometimes only 2 if my son is at his dad’s, so it can take us quite a while to eat it all. If we don’t eat it quickly enough, it starts to go bad. (Because it’s not filled with preservatives.)
This means that we often have it for dinner, then lunch 3 days in a row, and sometimes I eat it for breakfast too. Now I don’t mind days of lasagne, but my family isn’t quite as thrilled with that. So I want to try freezing it. But I’m clueless about the process!
Do I freeze it after it’s baked? (I’m thinking not…)
If I freeze it before it’s baked, I guess I need to get a couple of smaller pans so that I can bake half at a time. But…how do I put it into two pans exactly? Cut the noodles in half? Prepare it normally in a larger pan, and then cut it in half and put it into two smaller pans?
These are the kinds of silly things that have prevented me from freezing lasagne in the past. But I’ve vowed to change! So I’m hoping one of you is a lasagne-freezing expert that will throw some tips my way. (I suppose I could just search through google, but you’re more fun to ask.)
Besides, this way I can talk about how freezing food saves you both time and money. You’ll spend less time on preparation, and you’ll spend less money because it’s easier to pop an already-prepared, home-made meal in the oven than it is to drive somewhere and eat out.
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December 26th, 2007 at 7:27 am
Just had lasagna for Christmas Eve dinner. Always bake first, freeze later. I had 4 servings leftover. I freeze each of these separately in freezer containers, or freeze in container large enough for family. To reheat, since I don’t use a microwave, I defrost, put in a covered pyrex dish, add about 1-2 Tbsp water and heat for about 30-45 min at 350. I will also use the oven for something else – can’t waste the heat.
My lasagna recipe is the regular one but I do not cook the noodles (and haven’t for 25 years) I simply add some water to the sauce. I also do not top with cheese as I always bake the lasagne one day and reheat and eat the next – we think it tastes better.
I have also prepared, baked and frozen for later use tuna casserole, taco/cornbread casserole, actually anything you find in the freezer section of the grocery store.
December 26th, 2007 at 7:51 am
I bake a big pan of lasagna, and then cut the leftovers into 1- or 2-person portions before wrapping the portions in foil to freeze. If you remember to spray the foil with Pam before putting the lasagna down, you can just reheat the foil packet in the oven and the lasagna won’t stick as much. If you forget, you end up scraping the goodies off the foil. You can also freeze in microwave safe containers and microwave to reheat.
December 26th, 2007 at 7:55 am
I’m also a lasagna addict. :)
In fact, I made two for the family on Christmas. Generally I try to invite a lot of people over so there aren’t so many leftovers, but when I do have extra I just put pieces in freezer safe plastic containers and typically take them out a day ahead of time and reheat in the oven or toaster oven. I really don’t notice a drop off in taste after freezing and reheating. I think lasagna is great for saving for later.
December 26th, 2007 at 5:16 pm
I don’t have much experience in lasagna but my intuition is that if you bake it, then freeze it, if it’s a bit watery, those parts will turn to ice and become even more watery (or frost over and create more water)…
But if you freeze it before baking, you could throw it into the oven and have a ‘freshly’ prepared meal..
Why don’t you try it both ways and see which one works best in terms of how it keeps?
December 26th, 2007 at 10:53 pm
You can do it either way. I usually bake it and freeze indiv. portions. I usually wrap them individually (foil or that press and seal stuff) and then put them in a freezer bag so they get double protection.
My rule of thumb is if you can buy it in a frozen meal, you can freeze it too. :)
Peg
May 11th, 2008 at 11:02 am
I’ve done both, freezing before or after baking.
I also don’t pre-cook the noodles
and use Bellen’s add a little extra water trick.
Oh, Peg, has it right about the extra protection.
I fill in any air gaps between the lasagne top
and the container top
with the wax paper I get from cereal boxes.
The ONLY thing I don’t freeze
is potatoes.
Can’t seem to get those right.
October 19th, 2009 at 3:42 pm
Does ANYONE have a definitive answer on whether you freeze before or after baking the lasagna? And which one is better? Thanks
October 19th, 2009 at 5:30 pm
It looks like the majority say bake first, but sadly I don’t have a definitive answer.