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

Yes

On Monday, February 6, 2017 at 9:28:41 AM UTC-8, 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

I'd freeze first.

"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.

HTH!

On Mon, 6 Feb 2017 19:00:54 GMT, "l not -l" > wrote:

>
>On 6-Feb-2017, ImStillMags > wrote:
>
>> On Monday, February 6, 2017 at 9:28:41 AM UTC-8, 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
>>
>> I'd freeze first.
>Same here. Freeze first has been implied on a number of TV cooking shows,
>most recently seen on The Chew. After preparing Michael Symon's Mom's
>Lasagna, Symon says to cover with aluminum foil and pop it in the oven or,
>freeze it for another day.

thanks, that's good enough for me.
Janet US

On Mon, 6 Feb 2017 10:35:54 -0800 (PST), ImStillMags
> wrote:

>On Monday, February 6, 2017 at 9:28:41 AM UTC-8, 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
>
>I'd freeze first.

thank you
Janet US

ImStillMags wrote:
>
> On Monday, February 6, 2017 at 9:28:41 AM UTC-8, 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
>
> I'd freeze first.

Again....taste-wise, the lasagna will taste the same no matter whether
you cook first or freeze it first. I've done it both ways.

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.
>
>HTH!

thank you
Janet US

On Mon, 6 Feb 2017 09:59:08 -0800 (PST), wrote:

>Yes

Duh. . .

On Mon, 06 Feb 2017 10:28:33 -0700, 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

I suppose either way would work, but it would hinge on if you want to
be able to slice it and microwave it to serve or not. Why don't you
do it both ways? Then you can decide which method you prefer. I
think I'd try pre-baking it partially to heat and eat doneness, and
then finish cooking it in a conventional oven on the day I served it
for dinner.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

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.

On 2/6/2017 12:28 PM, 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
>
Lasagna actually freezes well either way. If you're not planning to use
any of it right away I'd prepare and freeze it first. If you're going
to eat some, cook it first (duh!) and then cool and cut and freeze the
remaining lasagna in serving sized portions. I've done both.

Jill

On Mon, 6 Feb 2017 21:54:38 GMT, "l not -l" > wrote:

>
>On 6-Feb-2017, U.S. Janet B. > wrote:
>
>> On Mon, 6 Feb 2017 19:00:54 GMT, "l not -l" > wrote:
>>
>> >
>> >On 6-Feb-2017, ImStillMags > wrote:
>> >
>> >> On Monday, February 6, 2017 at 9:28:41 AM UTC-8, 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
>> >>
>> >> I'd freeze first.
>> >Same here. Freeze first has been implied on a number of TV cooking
>> >shows,
>> >most recently seen on The Chew. After preparing Michael Symon's Mom's
>> >Lasagna, Symon says to cover with aluminum foil and pop it in the oven
>> >or,
>> >freeze it for another day.
>>
>> thanks, that's good enough for me.
>> Janet US
>I should point out that it was made with BOILED lasagna noodles, not made
>with no-boil noodles.

Thanks for the tip. I've never used no-boil noodles.
Janet US

On Mon, 06 Feb 2017 17:30:56 -0500, Brooklyn1
> wrote:

>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 am already planning on portioning as I assemble. That is why I plan
on building several bread loaf pans. I already make small lasagna in
bread loaf pans. This time I want to make extra for the freezer. That
is what I said above. Lasagna takes up the same amount of space
whether cooked or uncooked. I will bake in the conventional oven. I
don't like lasagna in the microwave.
Janet US

On Mon, 6 Feb 2017 18:59:25 -0500, jmcquown >
wrote:

>On 2/6/2017 12:28 PM, 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
>>
>Lasagna actually freezes well either way. If you're not planning to use
>any of it right away I'd prepare and freeze it first. If you're going
>to eat some, cook it first (duh!) and then cool and cut and freeze the
>remaining lasagna in serving sized portions. I've done both.
>
>Jill

thanks Jill. I've always cooked a panful and froze the leftovers.
This time I thought I would make a full batch but make smaller lasagne
in bread loaf pans.
Janet US

On Mon, 06 Feb 2017 17:47:50 -0700, U.S. Janet B. >
wrote:

>On Mon, 06 Feb 2017 17:30:56 -0500, Brooklyn1
> wrote:
>
>>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 am already planning on portioning as I assemble. That is why I plan
>on building several bread loaf pans. I already make small lasagna in
>bread loaf pans. This time I want to make extra for the freezer. That
>is what I said above. Lasagna takes up the same amount of space
>whether cooked or uncooked. I will bake in the conventional oven. I
>don't like lasagna in the microwave.
>Janet US

The microwave is good for reheating, not for cooking.

On 2017-02-06 5:42 PM, U.S. Janet B. wrote:
> On Mon, 6 Feb 2017 21:54:38 GMT, "l not -l" > wrote:
>
>>
>> On 6-Feb-2017, U.S. Janet B. > wrote:
>>
>>> On Mon, 6 Feb 2017 19:00:54 GMT, "l not -l" > wrote:
>>>
>>>>
>>>> On 6-Feb-2017, ImStillMags > wrote:
>>>>
>>>>> On Monday, February 6, 2017 at 9:28:41 AM UTC-8, 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
>>>>>
>>>>> I'd freeze first.
>>>> Same here. Freeze first has been implied on a number of TV cooking
>>>> shows,
>>>> most recently seen on The Chew. After preparing Michael Symon's Mom's
>>>> Lasagna, Symon says to cover with aluminum foil and pop it in the oven
>>>> or,
>>>> freeze it for another day.
>>>
>>> thanks, that's good enough for me.
>>> Janet US
>> I should point out that it was made with BOILED lasagna noodles, not made
>> with no-boil noodles.
>
> Thanks for the tip. I've never used no-boil noodles.
>

They are so much easier to use than those long, crinkly ones that never
fit easily into the pot of boiling water, and when done they often split.
They make it much easier to assemble the lasagna and are obviously
labour saving.
However, "I not" is right in saying don't use them for uncooked lasagnas
that are to be frozen.

"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.



--
http://www.helpforheroes.org.uk

I think Stouffer's frozen lasagna is darn good...not watery at all. I am
familiar only with the small portions (1 or 2 people), not the family size
I have no experience with family size. Making lasagna for one (me)
would mean a whole lot of freezer burn for the leftovers. ;-))

N.

I read you can cook regular lasagna pasta in the oven.

Nancy2 wrote:
>
> I think Stouffer's frozen lasagna is darn good...not watery at all. I am
> familiar only with the small portions (1 or 2 people), not the family size
> I have no experience with family size. Making lasagna for one (me)
> would mean a whole lot of freezer burn for the leftovers. ;-))

I do buy and like those small Stoffer's lasagnas, Nancy2.
Those are my standby for a quick lasagna fix. They often go
on sale here for $2.50 each. I like them but they still don't
hold a candle to a nice homemade batch.

I've never had a 'too much lasagna' problem. I'll eat it for
many meals in a row. Freezing the rest works well too.
It's probably my all time favorite meal - lasagna, salad, garlic bread

On Tue, 07 Feb 2017 12:55:10 -0500, Gary > wrote:

>Nancy2 wrote:
>>
>> I think Stouffer's frozen lasagna is darn good...not watery at all. I am
>> familiar only with the small portions (1 or 2 people), not the family size
>> I have no experience with family size. Making lasagna for one (me)
>> would mean a whole lot of freezer burn for the leftovers. ;-))
>
>I do buy and like those small Stoffer's lasagnas, Nancy2.
>Those are my standby for a quick lasagna fix. They often go
>on sale here for $2.50 each. I like them but they still don't
>hold a candle to a nice homemade batch.
>
>I've never had a 'too much lasagna' problem. I'll eat it for
>many meals in a row. Freezing the rest works well too.
>It's probably my all time favorite meal - lasagna, salad, garlic bread

Prepare a large/huge lasagna, devide it into man sized portions and
freeze. I wait for lasagna noodles to go on sale and buy lots... I
prepare a lasagna with three pounds of noodles (that's what fits in my
large Farberware pan). Layer with lots of saw-seege, cheeses
(ricotta, mozz, parm), homemade sauce, and whatever else is on hand
like peppers, etc. Like you I can pig out on lasagna day after day...
my huge lasagna doesn't last long, I'm lucky if I remember to freeze
some right off. I often wonder why lasagna noodles often cost more
than double the price of the same brands of regular pasta. Usually
after holidays lasagna noodles drop back to regular pasta prices,
sometimes lower, I guess the stores want to be rid of them fast rather
than store that fragile pasta.

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...

Maybe once every two weeks I will purchase a lunch as a treat, there is a Belizean resto adjacent - IIRC Sheldon lived in Belize, he might be interested to take a gander here. There is a Belizean community here in Chicago:

http://www.redzbze.com/

"Featuring a unique Afro-Caribbean, Latin-influenced flare. These tasty palates are sure to please all taste buds. REDZ engages all of your senses with sultry foods, vibrant music and relaxing atmosphere. Come on in for a taste of Belize!

Come and try our best selling lunch specials. It's a meal in a cup starting at just $4.00!

Red snapper dinner...a must have. This dish is made fresh upon order. It can be fried or stewed however you want it.

Enjoy our freshly baked coconut tarts, bun and meat pies; just a few of our tasty pastries..."

Some pretty good reviews:

https://www.yelp.com/biz/redz-belize...aurant-chicago


PS to Sheldon: the Belizean gals that work there are very sweet, and very nice looking...

A greazy old fast food joint around the corner was recently taken over by some Middle Eastern folks, their food is primarily halal. It is also very cheap, e.g. a large -portioned lunch of two big pieces of chicken, curry rice, pita bread, and veg salad is around six bucks...it is good quality, one lunch is enough for two, I will try that soon, too...


--
Best
Greg

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.

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.

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

"The Greatest!" wrote in message
...

Ophelia wrote:

> 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...

Maybe once every two weeks I will purchase a lunch as a treat, there is a
Belizean resto adjacent - IIRC Sheldon lived in Belize, he might be
interested to take a gander here. There is a Belizean community here in
Chicago:

http://www.redzbze.com/

"Featuring a unique Afro-Caribbean, Latin-influenced flare. These tasty
palates are sure to please all taste buds. REDZ engages all of your senses
with sultry foods, vibrant music and relaxing atmosphere. Come on in for a
taste of Belize!

Come and try our best selling lunch specials. It's a meal in a cup starting
at just $4.00!

Red snapper dinner...a must have. This dish is made fresh upon order. It can
be fried or stewed however you want it.

Enjoy our freshly baked coconut tarts, bun and meat pies; just a few of our
tasty pastries..."

Some pretty good reviews:

https://www.yelp.com/biz/redz-belize...aurant-chicago


PS to Sheldon: the Belizean gals that work there are very sweet, and very
nice looking...

A greazy old fast food joint around the corner was recently taken over by
some Middle Eastern folks, their food is primarily halal. It is also very
cheap, e.g. a large -portioned lunch of two big pieces of chicken, curry
rice, pita bread, and veg salad is around six bucks...it is good quality,
one lunch is enough for two, I will try that soon, too...


Best
Greg

=====

I hope the lasagne works ok for you. My slow cooker is rectangular which
makes it easy to cut into portions. (it also serves as a sous vide thingy
but that is neither here nor there) ))

My husband served in Belize in the 70e and 80s He was there several times
for around 6 months




--
http://www.helpforheroes.org.uk

"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

--
http://www.helpforheroes.org.uk

On 2017-02-07 3:43 PM, Ed Pawlowski wrote:

>> 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.
>
> 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.

I spent 28 years with the same employer but with different positions,
and most of the time I was on the road and usually on an expense
account. There were very few days that I packed a lunch. If I stuck
around for my meal I would have the people I had been dealing with
coming back to interrupt my break, so it was nice to get away. I did
take a bunch of Knorr soups and pastas that could be kept on hand in
case we got snowed in or or could not get away for a while.

On Tue, 7 Feb 2017 12:30:24 -0800 (PST), "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...
>
>Maybe once every two weeks I will purchase a lunch as a treat, there is a Belizean resto adjacent - IIRC Sheldon lived in Belize, he might be interested to take a gander here. There is a Belizean community here in Chicago:
>
>http://www.redzbze.com/
>
>"Featuring a unique Afro-Caribbean, Latin-influenced flare. These tasty palates are sure to please all taste buds. REDZ engages all of your senses with sultry foods, vibrant music and relaxing atmosphere. Come on in for a taste of Belize!
>
>Come and try our best selling lunch specials. It's a meal in a cup starting at just $4.00!
>
>Red snapper dinner...a must have. This dish is made fresh upon order. It can be fried or stewed however you want it.
>
>Enjoy our freshly baked coconut tarts, bun and meat pies; just a few of our tasty pastries..."
>
>Some pretty good reviews:
>
>https://www.yelp.com/biz/redz-belize...aurant-chicago

Belizen food is very tasty and easy to prepare. In Belize the main
event is fresh seafood rather than mammal meat... chicken is popular
too but fresh seafood rulz. I do a lot of belizean cooking but
unfortunately living here there is no fresh seafood... I'm wondering
where they find fresh conch in Chicago (conch is pronounced konk).
Along with fresh seafood there's a cornicopia of tropical fruit.
Tomorrow I'll be cooking a loin of pork as close to Belizean style as
I can, I won't be slow roasting it wrapped in banana leaves... I'll
have rice and beans too... sadly I've no cashew wine or sapote ice
cream.
https://en.wikipedia.org/wiki/Sapote
http://www.foodreference.com/html/art-sapote.html
https://www.hort.purdue.edu/newcrop/...apote_ars.html



>PS to Sheldon: the Belizean gals that work there are very sweet, and very nice looking...
>
>A greazy old fast food joint around the corner was recently taken over by some Middle Eastern folks, their food is primarily halal. It is also very cheap, e.g. a large -portioned lunch of two big pieces of chicken, curry rice, pita bread, and veg salad is around six bucks...it is good quality, one lunch is enough for two, I will try that soon, too...