(Closed) Making Lasagna Ahead of Time Questions

posted 7 years ago in Cooking
Post # 3
47256 posts
Honey Beekeeper
  • Wedding: November 1999

I freeze lasagna all the time. I make the sauce, cook the noodles, assemble the whole thing, but leave the layer of mozarella off the top. I wrap it in foil, and freeze.

I thaw the pan before I bake i and add the cheese about 30 minutes before the end of the baking time.

If it is frozen, it will be fine to travel 4 hours.

Post # 4
2622 posts
Sugar bee
  • Wedding: November 1999

You dont even have to defrost it before you bake it. It will just take longer. About 1.5 – 3 hours at a 350 oven depending on its size.

Post # 5
9950 posts
Buzzing Beekeeper
  • Wedding: December 2012

The cool thing about Lasagna is you can do it either way…

Usually one makes a whole pan and then freezes it as julies1949:  has mentioned…

OR if you make a big batch for yourself sometime, you can just as easily freeze the leftovers.

And as ThreeMeers: has noted, you don’t have to defrost it… you can just pop it in the oven and heat it up

Hope this helps,

PS.. There are some great recipes out there for Lasagna with many variations… if you like this Italian Dish, it can be fun experimenting… Meat & Cheese – Veggie Lasagna – With Spinach & Ricotta Cheese (Cottage Cheese if you are on a budget)

My fave is a combo of them all… I make the sauce with lots of chopped veggies & ground hamburger, layer with Spinach & Cheese Mixture (an egg mixed in holds it all together)… and top with oodles of shredded cheese (Moz & Parm make the best combo)


Post # 6
341 posts
Helper bee
  • Wedding: May 2014

I don’t even cook the noodles – I fill a bowl with semi-hot water and let the noodles soak for about 10 min until they are slightly soft. The sauce in the dish will cook the noodles the rest of the way and they won’t be too soft! Yum. Now I want lasagna for dinner!

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