Lasagne - freezing and defrosting questions

tawnyowls

Yes, no problem. One of the best HM ready meals. I freeze it in portions in takeaway cartons* just take it straight from the freezer, dump it onto a plate and zap it in the microwave. You could microwave in dish, but I'm not keen on heating things up in plasticware.

(*If you don't get takeaways any more, like me, the 99p shop and Poundland do them in packs of 10).

Penny-Pincher!!

I actually freeze in bags enough for OH & I as DD doesnt like lasagna. Normally have at lunch with a salad. Do defrost most of the time but have cooked straight from frozen and has been fine.

PP
xx

tomstickland

I've exactly what you're asking about. Made a massive lasagne on a Monday, ate a bit, froze the rest. Ate lasagne on Tuesday, Wednesday and Thursday nights! It wasn't boring actually since it tasted pretty good.

mishkanorman

Cold lasagne and chips, mmmmmmmmm :drool:


mishka

Queenie

You could also simply make a one portion 'lasagne' for eating there and then and freeze the meat sauce in individual portions so that you have the versatility of defrosting it for: spag bol/calzones/pancake rolls/tortilla wraps etc.

If you are going to make a complete lasagne and freeze excess portions, I would advise defrosting before reheating, simply because, if you reheat from frozen, not only does it take a little longer (obviously) but, that extra heating through time can have the potential to make the pasta a tad 'rubbery' through over cooking. But, if you don't mind rubbery lasagne pasta, then it isn't an issue

tomstickland

I let it warm up so I can cut it easily and then it's fine.

Miss_Kitty_Fantastico

Last week for the first time - rather than throw out the leftover lasagne i froze it.

We want to eat it tonight - so it is defrosting in the fridge.

Question is - what is the best way to heat it up?

Thanks in advance

Queenie

In the oven (I've found doing it in the microwave makes the pasta 'rubbery')

190/375/Gas 5 about 30-40 mins or until thoroughly heated through. You might want to put a piece of foil over the top of the dish - assuming it was nicely browned the first time you ate it - so that the top doesn't burn. You can remove the foil a few minutes before end of cooking so that it doesn't go soggy.

liz105

Hi all

When you batch cook and freeze HM lasagne/canelloni how do you do it...do you

1. cook your mince and sauce and white sauce, layer it up with dry pasta sheets and freeze straight away?

or do you

2. layer everything up, cheese on top, cook, then freeze?

We have bought some of these 1 portion foil tray things to make ''ready to bake from the freezer'' ready meals but was just wondering if we need to go through the entire cooking process first with stuff involving pasta?

Any ideas?

lightisfading

I always freeze mine ready cooked (make one large one and freeze half) - that way it can just be nuked from frozen. I think I actually prefer it reheated