Make and Freeze...how to?

[nonsense0name]

Bit confused when/how to make large quantities and then freeze for another time....

I've only done this with bolognaise...but can you freeze a whole lasagne?

I'd like to make huge batches of pie fillings/pasta meals and cakes but not sure at what point to freeze. Can you freeze cooked poultry for example...I don't want to poison anyone?

Please share your freeze ahead recipes...or is there a "batch cooking" thread here?

I think that you can freeze a whole lasagne, yes. Provided that you store it well sealed.

I tend to portion things as it is quicker to defrost.

I do bolognaise, chilli, soup, biscuit dough mainly. You can freeze cooked poultry if you are careful defrosting and reheating.

I always cook double / triple quantities and freeze in meal portions. It just saves so much time .

I normally cook until its all ready and then freeze, so that when it comes to using it, you just have to defrost and heat. Chicken and meats are ok as long as you heat thoroughly. You can refreeze things if you change the cooked state. For example, if you freeze raw chicken and use it to make a casserole, you can refreeze it but can't re-freeze it at the casserole stage - if that makes sense!

Use good freezer bags and write on them exactly what is inside - how many portions etc. I've also got a list of what's in the freezer. I have loads of these dishes which can be used in fridge, to freeze and then go straight into the oven. If I run out, I freeze in them, and then remove the glass and put the food into a freezer bag. I can then pop it back in a glass base to defrost / cook.

Reading back, this all makes me sound a little obsessive but I cook everything from scratch and it saves so much time!