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Lasagna

Hopefully, someone will know the answer to this question.  I had intended to bake some lasagna last week but never just quite got around to it as I had a broken leg on my plate setter.  I kept meaning to go over to Home Depot to pick up some JB Weld but kept forgetting to do so.

I made perhaps the best meat sauce that I have ever made and am now concerned that it may spoil if I don't do something with it soon.  I have all of the ingredients that I need for my lasagna and have the plate sitter repaired.  I was wondering do I assemble the lasagna wrap it up and freeze it or should I just go ahead and assemble it and bake it on my BGE before freezing the lasagna?

Any suggestions for cooking temp and cooking it on my BGE would be appreciated and how to warm it up once I pull it our of the freezer after the holidays would be appreciated.

Comments

  • lkapigianlkapigian Posts: 9,398
    The sauce , if tomato based, has a low PH and would be slow to spoil if at all, you could even freeze the sauce …put it together when ready to cook.. my 2 cents 
    Visalia, CaLGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 FatStack 600- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical SmokerInstagram @lkapigian
  • It's a meat sauce with both beef and pork 
  • lkapigianlkapigian Posts: 9,398
    edited November 22
    It's a meat sauce with both beef and pork 
    No tomato? I’d probably freeze the sauce till ready , but really no wrong way assembled frozen , assembled cooked and frozen… total preference… but if there is tomato with the meat it will keep bugs at bay under 5 PH
    Visalia, CaLGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 FatStack 600- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical SmokerInstagram @lkapigian
  • bbracey21bbracey21 Posts: 184
    I’d go ahead and assemble and freeze uncooked. That way it’s freshly cooked when ready to eat. No need to warm it back up. 375-400° should be a good cooking temp.
  • ElijahElijah Posts: 566
    I assemble and freeze at least one extra every time I make lasagna. I press plastic wrap as close as I can on the surface and then cover the pan with aluminum foil. I'll write the cooking instructions like regular and a note to remove the plastic, dumb dumb. I then wing it and take IT to have an idea of what's going on before I remove the foil to finish it off. 
  • BotchBotch Posts: 13,681
    It's Tues night of TG week and I'm thinking about making a lasagna right now.  
    ____________________________________________

    What do we want?!?  Time Travel!!

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    Ogden, Utard  
  • Botch said:
    It's Tues night of TG week and I'm thinking about making a lasagna right now.  
    Glad I’m not the only one.
    XL BGE
    Plainfield, IL.
  • 6baluts6baluts Posts: 191
    - You could go old school and utiluze split fire bricks vice the plate setter.
    - Cooking temp mentioned above looks good to me.
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