lasagna - help!
Not used to planning ahead  but no time to cook next weekend.Thanks! Kristine |
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| I typically bake mine and freeze, then just reheat when I need it. |
| I'm with Lori, I bake and freeze and reheat. But lasagna is very forgiving, you can make and freeze, or even make and bake half way, freeze and finish baking. Then there's the no cook the pasta way where you use just dry pasta and plenty of sauce and maybe a bit of water, then either let it sit over night in the frig or go ahead and bake it, freeze afterward. Why I like to bake first is afterwards I can divide it up into "meals" thus not reheating the same casseole over and over, but rather just what I need. |
| Personally I think it turns out better if you bake and then freeze it. |
| I freeze mine after prepping and then bake. So it sounds like you can do either.  |
| I have an excellent recipe that I make & freeze & pull out & bake when ever. Baking from a frozen state only takes it about 15 minutes longer or you can thaw it & bake it the regular time. Glad you mentioned it. I need to do the same for when young son comes home for Christmas! |
I'm no help with the freezing part....but I ONLY make it the way that you don't cook the noodles 1st. Just layer them in DRY. I use the recipe on the noodle box.  Although Todd was adventurous last week and made a new veggie recipe...but of course still had to add in the beef. The guy has to have his MEAT . But I will say, it was quite yummy.  |
| I always put together then freeze. Personally always thought it tasted better baked the first time and not second. |
SheepieBoss wrote: I'm with Lori, I bake and freeze and reheat. But lasagna is very forgiving, you can make and freeze, or even make and bake half way, freeze and finish baking. Then there's the no cook the pasta way where you use just dry pasta and plenty of sauce and maybe a bit of water, then either let it sit over night in the frig or go ahead and bake it, freeze afterward. Why I like to bake first is afterwards I can divide it up into "meals" thus not reheating the same casseole over and over, but rather just what I need. Susan-- that is the very reason I bake first. I divide it into meals and then just re-heat what we need. If I was making it for a special occasion, I may put it together and freeze before baking. But, I would be more prone to put it together the night before with no-cook noodles. LOVE the ease of those things! |
| Thanks, all! I am of the it tastes better the first time it's baked school, I just didn't know if you can bake it that way, and the reheating only portions is a good point. However, since I didn't get to it this weekend, sooo swamped, my follow up question is - can I put it together tomorrow or Wednesday night, refridgerate it and bake it on Thursday...? There is a reason I never have company... The last time Dawn was down she got food poisoning but it was NOT from anything I cooked, since I didn't cook. It's safer that way. Or so I used to think <vbg>Kristine |
I have been reading this...wondering if this is on my menu for later this week....  Personally, I would be good with assembling and refrigerate overnight, then baking. We do that a lot with stuff and the crockpot too. And YES, you are innocent...the food poisoning was my own grilling...or rather poor cooler life for the meat while camping.  I am back to eating burgers...but the rest of that bag of preformed patties is STILL in the freezer....no one will touch them!  |
YES! I do it all the time. My recipe says to just increase the baking time by 15 minutes.  |
| But if you make it ahead to cook later, do NOT use the dry noodles. The reason the dry noodles cook is they pull the moisture from the sauce. If you let it sit with the dry noodles, the whole thing dries out and is yukky. I know from experience. |
Mad Dog wrote: There is a reason I never have company... The last time Dawn was down she got food poisoning but it was NOT from anything I cooked, sKristine LOL huge time, do we believe you Kristine Hmmmmm  Cook the meat-tomato sauce, layer it up with the pasta and bechameal sauce then freeze the lot and bake when needed. I am sure dawn being a nurse will survive.  (pssst well we hope  )Either that or go out to a nice italian restaurant. I vote for the 2nd option |
| Old fashion pure blooded Italian here! I bake and freeze...However, you need to defrost in refrig and have extra gravy ( ok, sauce) since sometimes reheating dries out a bit...Lasagna actually tastes better the second time around! When you freeze, be sure pan is cool, and double wrap with aluminum foild before frezing... When is dinner? |
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