Freezing homemade veggie lasagne

[AllBuggiedOut]

Assemble then freeze, or assemble, cook, then freeze?

I want to make one for a friend who's just had her second baby, and thought it would be a good thing to take for her and she could either use it immediately or freeze for a later date. Should I cook it first, or take it "raw"? Is the answer the same whether I use fresh or dried pasta? Thanks!

Either way works fine.

I find if you cook it first, then recook it is can be quite dry.

The ones I make at work (catering) we just asseble, with a lot of runny sauce, then they are stored in the fridge assembled for 24 hrs before being delivered to our customers. They then just need to be cooked for 30-40 minutes and are never dry.

If you're using dry pasta sheets make sure you use a lot of sauce so it doesn't become a thick stodgy mess.

Lovely idea for your friend though!

Brilliant, thanks. I think I'll use fresh pasta 'cos I was worried about the dryness and have visions of the whole thing collapsing when she tries to serve it if I use too much sauce!

Aim for three layers of pasta sheets, with sauce in between each layer, startng with sauce at the bottom. That gives the perfect lasagne thickness and consistancy we've found.

Yes, 3 layers usually works for me too. Thanks again, much appreciated.