Lasagna

jimmymiller1955 · November 2022

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.

lkapigian · November 2022

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

jimmymiller1955 · November 2022

It's a meat sauce with both beef and pork

lkapigian · November 2022

jimmymiller1955 said:

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

bbracey21 · November 2022

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.

Elijah · November 2022

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.