Lasagne - freezing and defrosting questions

Westywoodpecker

I'll let you know

zippychick

lasagne - freezing and defrosting should also let you see what others do. Ill merge this later

Zip

Paulie'sGirl

Hi,

If its been oven cooked before i.e. the bechamel is already browned, then I'd defrost it first.

If its just been frozen when uncooked I reckon you can cook it from frozen from a food safety point of view. The question would be whether the dish can take it. Sturdy earthenware and pyrex will be fine.

PGxx

Pink.

Hi

If it's a large lasange I would definitely defrost it first then reheat in the oven slowly (with the top covered in foil) otherwise you risk the outside being cooked/overcooked while the inside is still frozen cool. Whatever you decide, make sure that it's piping hot throughout before serving.

There's more advice on this thread:

Lasagne - freezing and defrosting questions

I'll add your thread to that one later to keep the suggestions together.

Pink

sarahsarah

Hello!

I have resorted to buying ready made lasagne for my girls as I hate hate hate all the faffing around of making it... Don't like buying it ready made so I have decided to have a cooking session one evening and make a load of them for the freezer...

So I'm looking for your hints and tips please..
Do they freeze ok in foil trays or shall i use my pot ones wrapped in foil? If foil ones will be ok I shall look for some the right size for 2 littleys..
How many roughly can I get from say 1kg of mince?

Any secret recipes? I usually just make it up as I go along eg onion, celery, grated carrot, chopped tomatoes, italian herbs, bit of stock etc..

rosie383

What I usually do is to make a big one that's not too wet iykwim, cut it into portions, and when it is completely cold lift each slice and wrap in a piece of cling film and put in the freezer. The last time I made one, I used about 250g of minced beef, a couple of onions, few cloves garlic and a carton of passata and a tin of tomatoes. A handful of lentils thrown in, a couple of grated carrots and a handful of oats, herbs salt and pepper. Got 12 child-sized portions out of it. HTH

Lokolo

I use 500g of mince, 1 jar of Dolmio tomato/bolognase sauce, 1/2-3/4 jar of dolmio of white sauce. a few asda value paste/lasagne sheets.

I usually get 3 layers out of that in just a lasgane dish (sorry no idea how big it is). But I cut it into 4 smallish portions and have it with someone else.

I usually eat 1 as its done and put 3 in freezable tubs.

LJM

I tend to use mince garlic basil tomatoes onions and garlic cook it all down make up in the small takeaway foil trays and freeze down

rosie383

If you want to do it the easy way, just make up a big lot of your bolog sauce and freeze some in plastic tubs to use with spag or as chilli. Then layer up in your dish with value lasagne sheets, and if you don't want to have a fussy sauce, just buy the instant granules and make up with boiling water. Grate cheese on top and done!

Alison_Funnell

You do realise this thread has FORCED me to make lasagne for dinner. :rotfl: