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Lasagna Question

18 years ago

Hi everyone. I am in the process of making a lasagna made with a bechemal sauce to take away on Saturday on a 5 hour car trip. I thought I would freeze the lasagna since it won't be eaten until Sunday. I am sure it will thaw out in the cooler even though I have ice packs. I am using the "no cook" lasagna noodles.

Do I freeze it before or after it is baked? Also when I reheat it what temp and how long.

Thanks for your help. LOL I am lasagna challenged.

Anne

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Comments (7)

wizardnm
18 years ago
I'd freeze it before cooking, I think it will taste fresh that way. It will probably take longer to bake if it's really cold in the middle as compared with room temp ingredients. Can't give you time with out more info.

Nancy
Terri_PacNW
18 years ago
Hi Anne, welcome to this side..
I agree with Nancy, freeze before baking..as it unthaws in the cooler..it's no biggie..I'd bake at 325-250 until bubbly and the center tests hot.
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Done it for years and years....never had an issue with frozen into the oven....if it would make you feel better....don't preheat the oven before you put the dish into it. My dishes are Pyrex....some old and some bought last year. Do it at the church all the time. I find that the cheese on lasagna, once cooked and re warmed gets rubbery instead of properly gooey and stretchy, the fat in the cheese goes into the lasagna when it's baked. Not that it's not still good, but better frozen uncooked, like the Stauffers frozen stuff is. Linda C
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Yes, you need to brown the meat first. If you would like to make it a quicker job, just brown up a large amount of ground meat, cool it to room temp and freeze it in amounts that would make one batch. You can stack several bags in the freezer, and if you make them flat enough they thaw fast. That way the biggest part of the job is already done. I do this for most things that need browned meat. For even tastier meat, cook it on the grill in very wide patties. After it cools, crumble it up and freeze it in either large or small bags. If you make them flat to freeze then you can also break off the amount you need. For meatballs I do this too. Mix them up with all the seasoning and make the balls. Bake them for about 30 min in the oven. Cool them and freeze them in a single layer in Zip-Lock bags. Just take out as much as you need.
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Cherryfizz
Original Author
18 years ago
Thank you Nancy and Terri! Everyone I asked around here was giving me a different answer so I thought I would check at the CF.

Terri, I used to post here for a long time then I got away from cooking after my Mom died since it is just me I cook for. Now that I have my new kitchen I should spend some more time here. I've got to start giving my new KA mixer a workout - right now it is just a decoration on my counter. LOL

I am going away for a girl weekend and I was asked to prepare the food. Those cousins of mine are in for a carboyhydrate rich cheesy chocolately weekend with a little spring salad thrown in and a few bottles of wine of course. LOL

I am bringing lasagna, Greek pasta salad, dough to make pizzas, tortilla roll ups, chocolate chip/cherry/skor cookies, 7 layer bars, maybe if I find enough time I will make butter tarts. Spring mixed greens to have with the lasagna. I am trying to find a vinagrette that they might like. My cousin doesn't like Dijon mustard and that is what I put in my vinagrette. LOL Oh well. We are also going to barbeque something but my cousin is in charge of that.

All the sauces are cooling so I am ready to start putting the lasagna together. I was just holing off for an answer here.

Terri, by the way I hope you had a wonderful birthday!

Thanks again.

Anne
paddy_99
18 years ago
I usually make lasagna in fairly large amounts and then put the extra in in bakeware and freeze it uncooked. It seems to cook easier if it is thawed before cooking,if still frozen in the center I cover it with alum. foil for the first 15-20 minutes and then uncover.
Terri_PacNW
18 years ago
Anne, it sounds like a ton of fun..and definately the food sounds amazing..

I've got a great vinagrette for you.

Just wing it..

EVOO and 1/2 canola if you want to cut it
balsamic
a few shakes of Penzey's Sandwich Sprinkle
~which has~salt, garlic, black pepper, basil, oregano, rosemary, thyme and majoram~

the other is based on a recipe from Betty C..
Original recipe....

French Dressing
1 c olive or comb of veggie and olive
1/4 c vinegar
1/4 c lemon juice
1 t salt
1/2 t dry mustard
1/2 t paprika
Shake ingredients in a tightly covered container; refrigerate. Shake before serving.Makes 1 1/2 cups 80 cal per Tablespoon.
Lorenzo Dressing: Mix 1/2 cup French with 1 T chili sauce.
Tomato Dressing: Mix 1/2 cup French with 1/2 c ketchup.

Now the dressing I make is to halve the French, add 2 T of sweet chili sauce(Asian section of the store) and 1/4 c of ketchup. Oh and smoked paprika for the regular paprika.

So use dry mustard or yellow mustard instead of Dijon. Or don't use any...

Thank you for the Birthday wishes..It was a day as any other, but I fixed what I wanted to eat. :o) So it was good stuff!

Have a super fun weekend..oh and it should take about 40 minutes to maybe an hour for the lasagna to bake through.
lindac
18 years ago
If you have someone who doesn't like mustard in their vinaigrette just substitute catsup...it will be very different but good and the catsup helps emulsify just as mustard does.
Linda C
canarybird01
18 years ago
Hi Anne....
Just saying hi and that I still have your name as one of the first forum friends in my birthday notebook and of course remember you well from your previous time here!

SharonCb

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