I make lasagna to freeze all the time, and never precook my noodles. I just soak them in warm water while I get whatever filling I am preparing ready or for about 20 miutes. It softens them enough to work with, and yet they don't turn to mush after having been frozen. I do the same thing with manicotti shells. Hope this helps.
Donna in Citrus Hts.
--- In frozen-assets@yahoogroups.com, "Hope" <hope.steele@...> wrote:
>
> I don't have any recipes that combine both of your requests, but I'll try to help with what I've learned!
>
> If you look in the "Files" category of this group (link is on far left side of the website, below "Messages" link), about halfway down the list you'll find a .txt file containing Linda's Crockpot Lasagna recipe. In her recipe, the lasagna noodles are not boiled before assembling and freezing. But she said it is important to be sure you completely cover the noodles with the sauce, so they won't dry out when cooking. I'm thinking that many non-tomato sauces tend to have less water content than tomato-based ones, so you might want to consider adding a little extra liquid to any recipes without tomato.
>
> Now, as far as non-tomato based-- I know I have a recipe somewhere for some lasagna roll-ups that I've made (and loved) but can't find that one right now :( But I have one for Spinach Lasagna that I'll post later today: I haven't tried it, but it had good reviews + added suggestions on the website where I found it! :)
>
> Hope this helps!!
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