I make it in bread pans frequently. I line the pan with plastic wrap, then layer in my ingredients. Wrap up and freeze, in the pan, until firm. Then I remove from the pan, wrap completely in the plastic wrap, and slide into a 2 gallon bag to freeze. I can fit 2-3 lasagnas into a 2 gallon bag. When it's time to thaw, I just remove 1 loaf from the bag, remove plastic wrap (while frozen), pop into the pan, and let thaw. Then bake as directed. This has always worked just fine for me.
--- On Thu, 2/10/11, miswulf <miswulf@gmail.com> wrote:
From: miswulf <miswulf@gmail.com>
Subject: [frozen-assets] freezing question
To: frozen-assets@yahoogroups.com
Date: Thursday, February 10, 2011, 10:34 AM
i was about to make lasagna in bread pans since making a 13x9 is too much
for me and hubby is now unable to eat anything with a lot of tomato in it.
i wanted to freeze it so my question is: how in the world do you freeze a
loaf of lasagna? would it be the same as bread? for some reason, my gallon
sized
freezer bags look too small to handle a loaf of anything!
any help is appreciated.
Lorie
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