dumb question maybe but, i want to make a lasanga and i know it could be two meals. My problem is do i cook all of it, or half at a time and
if i cook half or even if i end up reheating half. how do i do it so it doesn't run and spread all over the emply half of my 9x13 pan???
Edited: Ok so i make one big one, let it all cool, divide it and when i cook it again with just half, I am still afraid it will leak out and sort of burn a 3 inches or so on to the other empty side of the pan. Does this not happen??
If i make two smaller pans like 2 9x9 brownie pans worth, then how do i adjust the recipie and how long do i cook it?
thank you so much!!!
thanks, I make things alot harder than they need to be, I just wanted it to taste fresh and fit nice in the pan. I ended up making it, then did freeze single servings. I guess i keep hearing about these ladies that cook tons of food and freeze it and then eat out of the freezer for a whole month and make it seem all fresh and delcious and baked in the oven all day not zapped in the micro. BUt as some smart mama pointed out You can't mess up lasanga even me lol thanks again.
Cook the whole thing in a throw away aluminum pan. Whatever is leftover just cover the pan with foil, slip into a plastic bag, and freeze. Don't worry about it leaking to the other side of the pan when you re-heat it. It may leak, but it will taste just fine! Or, while it is still frozen move it to a smaller pan before you re-heat.
I make a large lasagne , cook it all then what I am not using that day I put into ziploc containers and freeze , when I want to use it I defrost overnight in the fridge and warm it in the microwave , reheating in the oven causes it to burn on the edges.
I sometimes freeze it in personal sized portions. My husband is out of town for work a lot and it is so easy to just grab out of the freezer and heat up for myself. Then if he is home, I just heat up a couple portions. :)
Jut make it all at one time. Like you usually do. In 1 pan.
Then cut it in half after its done cooking and cooled down completely.
Then put the other half in a freezer Ziplock bag or pan.
Then stick it in the freezer.
My suggestion would to be cook it all. Let it settle when it comes out of the oven. That should reduce running. Then, I would personally put the left overs in tupper ware and freeze them that way. Good luck.
You do not have to reheat the pan with just half of it in it. I does not make to much sense, even for the freezing purpose. However, you can cook your lasagna in your 9x13 inches pan. Let it cool, and divided it in as many portions you want. Freeze them in freezing bags and bring out the portion or portions you want to cook into the fridge with 24 hours in advance. When reheating the portion (s) just put it on a foil paper, well wrapped, at 350 for aprox. 20 + minutes and eat it. Or you can reheat it in the microwave in a glass or microwave proof container for 4 minutes, depending on the power of your microwave and the size of the portion you are heating up. Does not make to much sense to reheat the big pan with half of it or even freeze the pan in the freezer. Freezers have very limited freezing capacity; therefore, freezing bags allow you to maximize space and move things more easily while adjusting your space around.
I actually just make the whole big thing and after it is cold and solid I divide it in single serving portions. I use the microwave to reheat and never had a problem with burning or having it run out. Just reheat very slowly, not on full power, and it will not run.
Good luck!
I've just made up a regular recipe and then used a bunch of smaller pans, but cooked them the same amount of time as a big one. You just have to start checking the smaller ones sooner, and I put foil over the tops so the cheese doesn't brown too much (take off the foil in the last 10-15 minutes). This works especially well if you are using a vegan cheese or rice cheese, but also with very nice cheeses like goat cheddar or mozzarella.
Hi Veronica,
I just made this last night. I use 2- 9x9 pans and split the recipe. I put both pans on a baking sheet side and cooked them for the amount of time as I would 1 large lasanga. We ate one and I froze the other. I will thaw the frozen one and bake it (covered) until it is hot all the way through. I hope this helps.
L.
you dont have to adjust the recipe for two pans. You make the same amount of sauce in one pan and then build the lasagna in two different pans.
Go with the 2 pans. No adjustment needed to the recipe. Just divide evenly. (You have to worry more about baking when altering recipes than with cooking.) Go with the same cooktime also but keep your eye on it. You can't mess up lasagna-its always good!
