Make ahead lasagna?

[skimomma]

We are having guests at our place for the holidays and that means lots of good food.  And lots of cooking.....  I would like to free up some of my own time by preparing as much as I can in advance.  Lasagna is on the menu....two types, both vegetarian.  Can I make this ahead and freeze it until we need it?  If so, how best to do it?  Do you bake it then freeze or freeze before baking?  And does that change the way it should be baked when we are ready to eat it?  I will be using whole wheat no-boil noodles, if that matters....

[Hikin' Mama]

Freeze it and bake it just before you eat it. I've done it several times.

[skimomma]

Freeze it and bake it just before you eat it. I've done it several times.

 

So, no baking before freezing?  Did you use the no-boil noodles?

[skimomma]

And to be annoying.....did you defrost before baking or put it straight it the oven from the freezer?  Did you have to bake it longer than usual?

[ThatHomeschoolDad]

I've done it the other way around -- bake then freeze, and I always boil the noodles.  Moisture is an enemy in the freezer, however, so to avoid ice crystals, you really have to make the container as airtight as possible, maybe plastic wrap AND foil.

 

Edit -- small protions go right from freezer to micro, but for a full pan, yes, I think you'd need to defrost a bit, but prob not completely, before oven.

[StephanieZ]

I cook but undercook my noodles, just cook until they aren't crunchy. Lasagnas freeze very well unless they have big slices of zucchini or something soft like that. Stick with smaller or firmer veggies that freeze well.

 

Thaw in the refrigerator (or garage if you are in a cool climate) for about 24 hours, then bake.

 

You can bake before or after freezing, but if I know I am freezing, I undercook the noodles, assemble, and then freeze. Then thaw overnight, then bake as normal. Since they are cold, they will take a longer baking time, so I generally cover with foil for the first 40-60 min to avoid drying it out with the long bake time, then uncover for the last 20 min to brown the top layer of cheese a bit.

[SquirrellyMama]

I've used the no boil noodles in frozen lasagna and ended up with mush after baking.  I've done it twice just to see if I had made a mistake the first time.  I now only use the boiled noodles in lasagnas that I will freeze and bake later.

 

Kelly

[gardenmom5]

you can make lasange ahead - works better if you don't add hardboiled eggs.

 

pastichio is also really good, and can be made ahead.  sort of a greek lasange.  I use regular macaroni (even though you're not supposed to  . . . )  I love greek food way more than italian.

[KatieJ]

I have frozen lasagna on occasion.  I use boil noodles, but don't boil them.  Just assemble and use lots of sauce.  Freeze.  I would thaw overnight in the fridge, or even 48 hours ahead of time.  Cooking from frozen takes a very long time. 

 

If you have some turkey left from thanksgiving I often make Chicken/turkey tettrazini.  Serve with cranberry sauce, bread, salad, veggie, relish tray, whatever is easy.  Freezes very well.

[skimomma]

Thanks everyone.  I knew someone would know!

[Mrs Mungo]

During our unit's last deployment, I made 8 lasagnas with no-boil noodles and froze them, taking them out and adding salad/bread when I needed to take food to someone. It tastes the same to me, whether or not it's been frozen. One person said it was the best lasagna they'd ever had.