Hi,
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!).
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Food/recipes
Batch cooking lasagne - to cook through or not?
4 replies
Aquiver · 26/09/2016 15:14
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