"The Greatest!" wrote in message
...

Ed Pawlowski wrote:

> On 2/7/2017 3:30 PM, The Greatest! wrote:
> > Ophelia wrote:
> >
> >> "Brooklyn1" wrote in message
> >> ...
> >>
> >> On Mon, 06 Feb 2017 14:22:33 -0500, Gary > wrote:
> >>
> >>> "U.S. Janet B." wrote:
> >>>>
> >>>> I'm making lasagna. I want to break down a full recipe into
> >>>> several bread loaf pans. Do I want to bake the lasagnas
> >>>> first or should I parchment and foil the pans, assemble the
> >>>> lasagna and freeze first? Janet US
> >>>
> >>> For what it's worth, here's what I always do -
> >>>
> >>> My full recipe uses a 16 ounce box of lasagna noodles (cooked
> >>> first) With all my fillings, it will fill a 9X13X2 baking dish to
> >>> the top. Leftovers will fill one bread pan (I use pyrex glass
> >>> bread pans)
> >>>
> >>> I cook the 9X13 pan right away. The bread pan, I cover with foil
> >>> and freeze. It's never in the freezer too long though...no more
> >>> than one month.
> >>>
> >>> Either way will give you the same good results. Cooking first and
> >>> heating up later in microwave tastes like fresh. Saving one to
> >>> cook later will just take a bit longer.
> >>>
> >>> Frozen cooked lasagna is fantastic no matter whether you cook it
> >>> now or cook it later. Same taste. The frozen commercial
> >>> lasagna's only taste bad and watery due to their cheap recipes.
> >>
> >> It's a no brainer, I'd definitely cook first. Cooking first takes
> >> less freezer space, and some can be frozen in indivdual portions.
> >> By cooking first reheating is easy and fast, can even use the
> >> nuker. Since I grow a lot of veggies I always cook dishes first or
> >> I'd not have enough room in my freezer. I'd not freeze an entire
> >> pan of lasagna, I'd at least cut it in half (probably quarters),
> >> makes for much easier freezer storage and more often than not I
> >> wouldn't want it all at once. A point to consider is if a dish
> >> contains tomato sauce don't store it in aluminum or the acid will
> >> eat the aluminum (electrolytic effect) and make it taste awful, use
> >> plastic containers. I never store/freeze anything in aluminum (or
> >> any metal), even non acetic foods will eat aluminum, will just take
> >> longer.
> >>
> >> ==
> >>
> >> I cook lasagne in the slow cooker then I portion it up and freeze
> >> separately. Heats beautifully in the microwave.
> >
> >
> > I think I'll try that this weekend, Ms. O., I'm always looking for
> > something new for work lunches. I usually make a big slow cooker of
> > brown rice as my "base", then add various seasonings, veg, and meat
> > as the week goes on. I am frankly a bit tired of brown rice, so I
> > will do lasagne. I'll add a salad and it is a decent and healthy
> > lunch...
> >
> > A number of workmates purchase lunch many days of the week, and of
> > course these are the folks who usually complain about their "tight
> > budget". For the price of one of their eight or ten dollar lunches,
> > I can pretty near purchase the fixings for a whole week of
> > lunches...
> >
>
> Years ago I used to go out to lunch every day. Changed jobs and it was
> not practical so I started taking a microwavable lunch. Cheaper,
> easier, faster. Small company and a few of us eat lunch together so it
> is a nice sociable time too.


Same here. Across the street at the main HQ there's a big staff kitchen,
peeps always bring breakfast and lunch food to share. We're a social
service agency, and several local stores and restos are always donating
stuff, very nice, we get things from Whole Foods and such, stuff I'd never
buy because of the cost...



> For pennies, you can add to dinner to have leftover for lunch. Add
> another chicken thigh or pork chop. If we have something big like a
> turkey or lasagne, I may make a few lunches and freeze a couple for the
> future.


Yup, that's what I do, very penny - wise, and tasty to boot..I'm single, but
always buy "family - size" packages of meat, I use some and freeze the rest.
If I'm too busy or lazy to shop, I always have something. Right now I've
got pulled pork, chicken thighs, and LOTSA ham in the freezer, enough for
several weeks of lunches or whatever. I'm the world's laziest cook, but the
secret to that is spending one weekend day - usually Sunday for me - in
prepping and cooking, I'm eazy - peazy for the rest of the week. And I eat
healthily and well, far better than many I see.

Best
Greg

=====

Yes, it sounds as though you do! Good for you

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