Freezing lasagna reminds me of when our daughter was in college and we would package up homemade frozen food and fill her freezer. I would bake lasagna and then portion it into small foil pans (don't forget to spray them with Pam). Wrapped them in heavy-duty foil and took them to her frozen so she could reheat them a serving at a time. So that's another freezer option. I now make packets of lasagna roll-ups for the freezer for ourselves. Works much better for serving 2. -Grainlady

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

The biggest problem I ran into with covering it was the cheese sticking to the foil. Greasing the foil and I hang my head admitting that I used to use that aerosol urine "cooking spray" sometimes for things like this. Sometimes I'd save the top layer of cheese for when I pulled the foil off and give it a zap under the broiler or finish baking it. I usually like a little brown crust to the top cheese. Another layer of flavor and some texture.

Golden Lasagna ________________________________________ PREP TIME 15 Min COOK TIME 50 Min READY IN 1 Hr 5 Min INGREDIENTS  6 lasagna noodles  1/4 cup chopped onion  1 (4.5 ounce) can sliced mushrooms, drained  3 tablespoons chicken broth  1 (10.75 ounce) can condensed cream of chicken soup  1/3 cup milk  1/2 teaspoon dried basil  2 cups diced chicken breast meat  1 pound ricotta cheese  1 1/2 cups shredded Cheddar cheese  1/8 cup grated Parmesan cheese DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. 2. In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside. 3. In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.