Lasagna: Freezing in an Aluminum Pan


Lasagna is one of those meals that everyone in the family enjoys, which is good because not only is it easy to make but it freezes well, so dinner is always ready at a moment's notice. Whether preparing and freezing prior to baking or sticking leftovers in the freezer for use at a later date, there are only a few precautions that need to be remembered for a delicious meal fast.

  • Prepare the lasagna. Layer all the ingredients into an aluminum pan as called for in the recipe. If the lasagna is to be frozen prior to baking, do not add the top layer of cheese yet. Some elements of the lasagna will need to be cooked prior to storage, such as noodles, vegetables and meats. Each of these items needs to be cooled thoroughly prior to freezing, otherwise moisture can develop and cause freezer burn.

  • Wrap the lasagna in aluminum foil. Once the lasagna has cooled, take a sheet of foil and cover the pan completely, making sure to crimp the foil over the sides tightly. In some cases, adding a second layer of foil over the first will keep out any air that can damage the food.

  • Place the pan in the freezer. Lasagna can be safely frozen for up to three months. Label the top layer of foil with heating instructions in case someone else is going to bake the lasagna at a later date.

  • Freeze leftovers after the lasagna has been baked. The process for preparation is similar in that the leftovers should be cooled thoroughly prior to freezing. The benefits of the aluminum pan remain that it is a freezer-safe dish for storage and can be thrown away after use without any messy cleanup.

Tips & Warnings

  • When ready to use, take the lasagna out of the freezer and let it thaw completely before placing in the oven to bake or re-heat. Lasagna can be baked frozen, but heating times will differ and it may affect the temperature and taste.

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