I often cook meals in loaf pans for the same reason. When cooked I place them in the freezer until frozen. I then take out the food from the pan like I would a cake or running a little warm water over the outside of the tin. I then wrap them in grease proof paper (tomatoes and other acid foods I find get a metallic taste to them when stored in metal containers/wrapping for long periods of time)then in a layer of al-foil before placing in a labelled freezer bag. To eat I unwrap the food and place back into the baking tray to defrost in fridge before heating in the oven.Hope this helps
Di
On 11/02/2011, at 2:34 AM, miswulf wrote:
> 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
>
> [Non-text portions of this message have been removed]
>
>
[Non-text portions of this message have been removed]
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