Freezing lasagne - would this be ok?

[Katlow]

So I'm jumping on the quick freezer food bandwagon and batch cooking. It was only after I actually made and portioned out 8 lasagnes when I realised it might not freeze the best. Can someone have a look over this recipe and see if I was ok to freeze it?

400g white mushrooms
1kg of 5% mince
75g of lasagne sheets
350g of cherry tomatoes
500g of fat free yoghurt
130g of light mozzarella
2 tins of chopped tomatoes
1 tin of sliced carrots
2 red onions
1 white onion
1 Beef stock cube

So I cooked off the mince, onions, chopped carrots, tinned tom, cherry tomatoes and mushrooms.
Layered the mix with lasagne sheets that I cooked for about 1 minute so not completely dry but pretty dry with yoghurt and a sprinkle of mozzarella. Another layer of the mix then another layer of lasagne sheet and yogurt.

If the lasagne sheets were cooked I wouldn't be worried it's just cause they're dry. My plan is to pull it out of the freezer in the morning and then put it in the oven to cook at night. Will this be ok?

[madrush]

I normally bake until just cooked but not brown on top then freeze, then rebake to eat

[RainOrSun]

I'd cook for 3/4 of the time, then cool and freeze. Defrost and heat through, and brown the top when you want to eat.

[xiona75]

I have frozen both cooked and uncooked (as yours are now)-they come out just fine :) (btw when I freeze before cooking I don't even cook the lasagne sheets for a minute-they are fine completely dry

[BikeRunSki]

I freeze lasagna, before and after freezing all the time. It’s fine, but does has more fat in it, eg; full fat cheeses, no yoghurt, cheese sauce made with butter and full fat cheddar.

[ChikiTIKI]

yes it will be great!

[gowgow]

I usually make a big batch of ragu, freeze in suitable size portions, then it can be made into different dishes - simple spag bolognaise, lasagne, moussaka, even cottage pie!
I find that frozen pasta can be claggy, & cheese topping can be rubbery

[BlingLoving]

This has passed now, but I make up my lasagna in individual/family sized tinfoil dishes and freeze before baking. Then take out of fridge and stick in the oven when I turn it on to cook from frozen. EXTREMELY convenient and comes out as well as if I'd just made and cooked it on the day.

It's the only way I'll make lasagna - it's such a faff that unless I'm freezing at least a few meals worth, I can't be bothered.

[Spam88]

It's much nicer if you freeze it uncooked than freeze it cooked.