pub/school dinner style lasagne

flea72

nublue wrote: »

what does "open freezing" mean?

you lay the sheets of lasagne out individually on a tray, so they freeze separately (and then once frozen put them all in one container together) - if you just put the whole pack in the freezer, it would freeze in one big block, and you wouldnt then be able to remove just the amount you need (also means you can use them from frozen, rather than having to defrost and separate)

bit of a faff, but if you use odd quantities of things that come in big packs, like fresh chicken pieces, sausages, etc. then open freezing is the way to go, as you arent then having to chisel apart a pack of 5 chops, when you only need 3

F

Kiwisaver_2

I find if I use the dried sheets that you must not overlap the tiniest bit or it will not cook through. I go with the longer slower method, about 40 mins at 180c and it works well.

If I use the fresh pasta there's always way too much in the packet and I put the remainder in the freezer for another time.

emay

If I use dry sheets, I usually have a dish of just boiled water that i put the sheets in to soften a bit before use. I did it more out of annoyance of the things snapping whenever the slightest bit of pressure was put on them (they don't as much when soaked) but it helps with the cooking too

IlonaRN

I find that when I have some left over for the second day, it's always less runny then. So make it one day and eat it the next

Alternatively, use more layers of pasta and use less meat. I think pubs etc tend to do this more since pasta is cheaper than meat.