Freezing Lasagna?
5 years ago
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Freezing meals for a friend....
Comments (12)I freeze a lot of things, and I know Sherry made meals for her in laws and froze them weekly. I've never tried to freeze mac and cheese, but the grocery store does it so I can't see why it wouldn't work. I usually freeze lasagna before cooking, but it's OK after cooking too. Cabbage rolls freeze well, as do muffins, cookies, bread. I make "hot pockets" with bread dough and filling. Amanda makes them with frozen bread dough, instead of making her own but she'll do it my way eventually, LOL. I've filled dough with pizza sauce, mushrooms, canadian bacon and cheese, I've used reuben ingredients, I've filled with meatballs and cheese, ham and swiss and mustard, chicken and broccoli, beef, cheese and onions/peppers that have been grilled. I freeze meatloaf and meatballs, both before and after cooking and Elery smoked a bunch of ribs and we froze them, they were great reheated with sauce. Soups nearly always freeze well, except the creamy ones which sometimes separate. Chili freezes well, as does goulash. Good luck, you're a good friend. And stay the heck out of those hospitals, as soon as you can! Annie...See MoreCan You Freeze Cottage Cheese?
Comments (11)Hello! I freeze cottage cheese as well as cream cheese. But as the first person said the cheeses do change texture. They can still be eaten but will not have that smooth creamy feel in your mouth. It will be slightly granular. I use cottage cheese in my lasagna sometimes in place of the ricotta if I can't get it in the shop. I use the frozen cream cheese to make cheese cake and it is fine. You will have to mix the cheeses once thawed, but I find they freeze fine. I freeze milk, butter, soured cream, bags of grated cheese and sometimes blocks (grated freezes better) buttermilk. I freeze egg whites if I make a custard and use the yolks only. My daughter calls me the freezer queen lol...See MoreFreezing pasta in make ahead lasagna, etc.
Comments (3)I use the ronzoni no-bake pasta for our lasagna. Comes out great. However, I always freeze already cooked lasagna (leftovers), thaw, and reheat. BTW, here the traditional family recipe we use. I also have a recipe for gravy (sauce) and meatballs if anyone would like it. Sue LASAGNA Either roll home-made lasagna sheets, use the no-boil lasagna from the store, or boil up a bunch of lasagna noodles and use those. Filling: 4 to 5 pounds of ricotta (fresh is awesome and sooo creamy) 4 Eggs (you may only need 3) 1.5 C. grated Romano (Locatelli is best) or Parmesan-Reggiano 1/2 C. Chopped fresh parsley (or 1/4 C dried) 12 oz + 1 Cup Mozzarella - grated -Batch of small meatballs (use your favorite meatball recipe, just make them tiny (1/2") - 4 to 5 C. Gravy (sauce) Mix ricotta, 3 eggs, grated Romano (or Parmesan), parsley, and 12 oz grated mozzarella. If mixture looks dry, add the 4th egg. It shouldn't be runny, but should be very thick. Fold in meatballs. Boil and drain the lasagna noodles (if using) In high-sided baking pan spoon in a cup of sauce and spread over bottom of pan. Add one layer of pasta. Spoon some sauce and spread to cover pasta. Add half of the ricotta/meatball mixture. Spoon some sauce to cover lightly. Layer another layer of pasta. Spoon sauce over to cover lightly. Spread remaining ricotta mixture. Cover with last layer of pasta. Spoon on some sauce. Cover with foil (make venting holes in top). Bake in oven @ 350° for 50 minutes. Check if its done by inserting a knife in the middle. If it comes out piping hot, it's done. Remove foil, sprinkle 1 Cup of mozzarella over top. Bake uncovered for 10 minutes more. Let sit for 15 minutes before cutting otherwise it will ooze all over the place....See Morefreezing uncooked lasagna
Comments (4)I've done it both ways. If I'm going to serve it to "just us" I cook it and cut up into single servings for a quick and easy dinner much like Linda describes. If I want to serve it "whole" to company I prefer to freeze uncooked and then cook when I serve it. No matter which way I do it, my preference is to let it almost totally thaw before "rewarming" cooked or cooking uncooked....does that make sense to anyone but me? LOL The eggs are a red herring once they are frozen, no issue....See More
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