Cooking Lasagne From Frozen

[KoalasAteMyHomework]

I'm sure this subject has been done a million times but I can't find the answer on the other threads.

I've just made the ragu and sauces etc for a lasagne and assembled it. After cooling, I'm bunging it in the freezer before baking.

When it comes to reheating, how long would it take to cook from frozen? I know ideally I'd thaw overnight and then I'd normally cook it for about 45 mins or so at 180 celsius, but I'm 36 weeks pregnant and am freezing this time so we have some meals ready to go and realistically I will probably forget to defrost it overnight and we can't defrost in a microwave.

I'm thinking 90 mins? Or just an hour? I know I've done it before but cannot for the life of me find how long I did it for. I haven't baked it before freezing so assume it would take quite a while from frozen.

I’ve always cooked mine for 45-60 mins when straight from frozen.

Although the size of your lasagne will make a difference. Mine are always very generous one portions or enough to share between two adults if you have something else with it. I cook anywhere between 180 and 200 C.

Is that if you've frozen it uncooked, or frozen it after it's been oven cooked first?

I'd say it's four small portion lasagne so quite big. Might try for an hour then.

I'm sure I used timings from the Justine Pattison 'Freeze' book last time but I don't have the book anymore.

Have you put it in a tinfoil container? Because putting a glass one in the oven will cause it to break if it's frozen.

Putting that aside, I usually bung it in when I turn the oven on so it starts defrosting as the oven warms up. And usually for a small one (1-2 people depending on appetite) I'd expect it to be done in about 35-40 minutes. I'd probably expect it to be 45-50 for a larger one.

It's in a pyrex dish. So maybe I'll have to defrost before anyway then. I didn't think pyrex would do that but definitely don't want to be eating glass with my lasagne!

Pyrex will be fine, I do the "cook from oven cold" thing and have never lost a dish.

Cooking time is dependent on shape more than anything else - distance from outside to centre. Take what you'd expect to cook it for and add 50%, and check the centre temp with a poky thermometer is what I do.

Thanks SpoonBlender!