Will I make it mushy if I freeze it.

[spidermama]

I'm trying to get organised as I have loads of family coming to stay at then end of the week.

I'm making lasagne for tea tonight and thought I could make double and use it for guests.

Ideally I'd like to make the whole thing, cook it and freeze it, but does this mean it'll be soggy when I come to re-heat it? Should I just freeze the sauce and assemble it later?

I'm not very good at forward planning so any advice gratefully received.

Make it but dont cook it - then freeze it - cook it from frozen.

Although freezing the sauce would probably be the best option.

I always make and freeze lasagnes - as VVV says, freeze before you cook.

But when you put the pasta on it'll curl up unless you cook it won't it?

I cook Lasagnes (vegetable ones) then cut up for individual dinners before freezing, they always come out fine as long as you cook from frozen.

Spidermama >

When I put the last sheets of pasta on, I cover it in bechamel sauce and sprinkle with Parmesan, so it doesn't curl (would flatten out when you cooked it anyway).

Oh good nikkie. Mine's veggie too (puy lentil and olive - yum).
Do you cook it properly in the first instance, or do you leave it semi cooked?

cook it properly then i reheat at work in micro
Mine is roast peppers and tomatos