Lasagne - freezing and defrosting questions

Any

I also have lot of plastic takeaway containers and I normally freeze in those. But I don't cook in them, just tip contents out into a pan, which you cannot do with lasagne and that is why I am asking.

I suppose I could if I just microwaved them after defrost.. I might try that once and see if any of the taste/texture is sacrificied on reheat in the microwave and if not see if Poundland has any of the tin containers...

For those who freeze in a pyrex... Does it not take a lot of space? The glass is quite thick, no?

Sharon140

Once a month I make a big batch of lasagnes and bolegnese for freezing. I use the foil containers, 99p for 6 in Home Bargains make the lasagne in these pop the lid on and freeze. When you are ready just defrost and put in oven. My lot don't like the lasagne cooked and frozen so this is ideal for us.

lostinrates

Here it's lidded Pyrex or ceramic over dishes with foil for a lid.

sonastin

If I recognise that its going to be too much before I assemble the lasagne, I assemble another one in the foil takeaway containers and freeze at that point, ready for cooking next time. If I've already cooked it and realise we're not that hungry when its time to serve, it goes into a plastic container for nuking in the microwave at some point in the future.

lindens

I'm another one that uses the foil containers, as I don't like lasagne heated up in the microwave I like it heated up in the oven so it goes crispy.
I build the spare lasganes straight into the foil containers remembering to leave room to put the lid on. Then I wait for them to cool and the topping solidify a bit before I put the lid on.
To defrost I take them out of the freezer in the morning, and then when I come home from work i remove the lid and put them straight into the oven, for about 20 mins.

good_advice

I use the pyrex with plastic lid alot for fridge and freezer.
I sometimes use lock and lock boxes when cold.
I also use freezer bags for 2 portions. I then wash the bags and use again.

suki1964

If I've made a big lasagne and cooked it in the oven, then I let it get cold, cut into portions and then freeze in the takeaway containers to me nuked as and when

However, if I'm making them to freeze fresh, I make them up into the foil containers and write the cooking instructions on the lid

Lasagne can be a nightmare to heat through without it burning when using the microwave so I wouldn't make too deep a one and make it a tad sloppier then usual

Steve059

Any wrote: »

<snip> For those who freeze in a pyrex... Does it not take a lot of space? The glass is quite thick, no?

Yes, but it's not like a window on a deep sea submarine.

I usually use the dish for things that will only be frozen for a short time. For example, to make something in the week to then take down to my partner's for the weekend.

If I wanted to freeze it for a long time, I'd take the lasagne "brick" out of the dish and put it in a freezer bag. I could then use the dish for something else. When it came time to use the lasagne, I'd put it back into the dish.

maman

For me, it depends on how much space in my freezer (usually not much!;)).

Generally I just store portions of bolognese in freezer in those flat, plastic boxes from £1 shop. Then I assemble a lasagne when needed. Usually the night before when I'm making cauliflower cheese as I prefer a really cheesy 'white' sauce.

If storing ready made then I'm with the glass/ceramic/foil posters. I much prefer it reheated in the oven or rather cooked in the oven as (unless LOs) I'd freeze before cooking.