Making Lasagne to Freeze

[shipperssss]

I'm currently making a couple of lasagnes for boxing day. Am I better off letting everything cool, then assemble and freeze or assemble whilst sauces are hot, cool then freeze?

I'm thinking far too much into this. Wouldn't even think about it normally.

Let it cool x

Cook as normal, allow to cool, freeze

I let everything cool, then assemble then freeze. Make sure it's well covered. I use cling film and then foil on top. Take it out of freezer the night before to defrost. Tastes perfect.

I cover with foil when I cook to freeze. Then when it's time to recook you get the nice topping without burning it.

Cool assemble, freeze.

White sauce can be better not quite as cold as meat sauce, so it's still a bit runny to put on, not trying to slather like paste.

Thanks!

Agree with others.

Also, if you freeze in those tinfoil disposable things, you can cook from frozen. Just shove in the oven when you turn it on.

Going against the grain here

I always cook mine and assemble when still warm- this softens lasagne sheets(I use Napolina egg dried ones)

I put it in pyrex dish with a lid,cool down and freeze.

Stupid Q that belongs here. If I batch cook to freeze, I can't use frozen chopped onions/peppers can I?

If you use frozen meat or veg, then cook, it can be frozen.

BTW No such thing as a stupid question if you don't know the answer.

I assemble while hot. One for the oven and one for the freezer. I assemble the freezer one in a baking dish. Take it out in the morning to defrost then chuck in the oven at dinner time.

Ta! :)