Possibly a silly question but here goes. I need to batch cook a load of bits tonight.
Usually when I prepare lasagne, to have a portion that evening and to freeze the remainder, I tend to make it up and cook in the oven, freezing any cooled remainders.
If we're not going to eat any tonight (so all portions will be frozen and eaten over the next couple of weeks), would it be best to a) cook the lasagne in the oven, cool and freeze or b) to cook the bolognese, layer with pasta/white sauce and then freeze, ready to be baked properly after defrosting?
I just wondered whether the latter would result in a mush (esp after using fresh lasagna sheets) or if it would be better? I got thinking after seeing a 'fresh' family-size lasagna in Lidl that looked more like option b (albeit with freezing beforehand probably!).
I freeze it both ways - leftovers from a cooked pan, and individual portions uncooked in smaller containers (occasionally I have enough to make 1 to cook and eat, and a second whole pan to freeze uncooked - but that takes serious pre-planning on quantities). All types have worked fine for me.
Although, I do use dry lasagna sheets for actual lasagna. I only use the fresh sheets for "deconstructed" type meals, where I am assembling as I dish up (like chicken and mushrooms with white wine and tarragon sauce - not ragu and cheese sauces).
Aquiver me too! I asked last week about batch cooked meal ideas! I've had a joint of pork, slow roasting since 11am, so we are having a roast dinner tonight, and I'm going to attempt to shred the rest into pulled pork with homemade BBQ sauce and freeze it....I'm hoping it works because there's a shit ton of meat there