Lasagne - freezing and defrosting questions

ellie2912

Clutterfree wrote: »

I freeze mine uncooked.
I just layer the pasta and cooked meat sauce and top with the cheese sauce. Then pop it in the freezer (once cooled). The only think I don't do is put the grated cheese on the top before freezing - I do this when I cook it to eat.
Defrost first though.
HTH

i do exactly the same.:D

pavlovs_dog

i do almost exactly what clutterfree does, except i do put the cheese on top before freezing.

when you want to use, leave it to defrost in the fridge for at least 12hours/until thoroughly deforsted (i take it out as im cokking tea the night before). then, cook exactly as you would a normal, freshly made never-been-frozen lasagne, ensuring that it is piping hot all the way through

kazzaw

Thanks for your help everyone. I'm going to freeze it uncooked with the cheese on as knowing my luck I'll be out of cheese when I want to cook it!!

righter

i`ve just made two,one for freezing...do you think its a good idea to part cook the one for freezing....just thinking of the ones you can buy as ready meals..they are part cooked.

i think i might have boobed by adding cottage cheese,which someone gave me...from a freezing point of view i mean.

Psykicpup

Sorry but Neither cottage cheese nor cream cheese should ever be frozen. taken from http://ia.essortment.com/freezefood_rcsg.htm
edit - however it goes on to say they loose texture & flavour so as you have cooked it & already changed it I cant see that it would hurt to try as it is already made
I'd label it to say cottage cheese version or similar so I knew when I reheated it might not be what I expected ...

righter

thank you psykicpup for that...however
"Neither cottage cheese nor cream cheese should ever be frozen. Both may lose flavor as well as texture. "
I can live with it not being the best texture...are you thinking it would be risky?
as a "freegan" i tend not to worry as much as most people,as this cottage cheese came straight from a fridge into lasagne,will be part cooked and or frozen..i can`t see much risk.
What do you think?

SmileyS_2

Hello
Making a spag bol for dinner and have a huge pack of mince so I'm going to add red lentils(is that right or yellow split peas??) and oats to it and do a couple of lasagnes too to freeze
Can I ask do I make the lasagne up and cook up and then freeze it or do I make it up freeze it and then cook it when I plan to use it?
Also can I cook it from frozen when we eat it or do I just pop it in the oven from frozen and if so how long?
Thanks guys
SS:money:

mummysaver

Morning!

Red lentils dissolve a bit quicker than yellow split peas, but either work fine.

I cook my lasagne before I freeze it, and I cook it from frozen when I want to use it. It's important to make sure it is cooked properly when you want to eat it, otherwise you risk food poisoning! I usually stick it in the oven for about 40-45 mins - usually covered so it doesn't brown too much, then uncover for last few mins to crisp the top.

maman

Just a comment for those with children that don't like lasagne. My DD hates anything with 'bits' in (fruit juice, yogurt etc) so doesn't like mince. When we're having lasagne I make one for her with sliced frankfurter in the tomato sauce instead of the mince layer.

annie-c

SmileyS wrote: »

Hello
Making a spag bol for dinner and have a huge pack of mince so I'm going to add red lentils(is that right or yellow split peas??) and oats to it and do a couple of lasagnes too to freeze
Can I ask do I make the lasagne up and cook up and then freeze it or do I make it up freeze it and then cook it when I plan to use it?
Also can I cook it from frozen when we eat it or do I just pop it in the oven from frozen and if so how long?
Thanks guys
SS:money:

I cook all the ingredients separately, ie the meat sauce, the white sauce and the pasta sheets. And then I layer it up and freeze it, but then do the 'finishing off', ie the heating and browning when it is defrosted.

Yes, you can cook from frozen as long as you have a suitable freezer-oven dish. The timing depnds on how big, how deep, how thick the lasagne, but as a guide, those ready meal lasagnes for one that you buy usually take 30-35 mins from chilled, but 45-50 mins from browned at 190c or gas mark 5.

I also use the same principle for shep pie. I cook the mince and the potato and layer up but then freeze unbrowned and do the 'browning' during the final cooking session after defrosting