Lasagna Must Travel
- Thread starter pblady
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Bilby
Executive Chef
I believe lasagna is best eaten after it has had a second cooking, so I would opt for the reheat every time.
There was another thread recently about this for a wedding five hours away from the chef's home. Here's the liink for it:
http://www.discusscooking.com/forums/f115/lasagna-wedding-rehearsal-dinner-38618.html
There was another thread recently about this for a wedding five hours away from the chef's home. Here's the liink for it:
http://www.discusscooking.com/forums/f115/lasagna-wedding-rehearsal-dinner-38618.html
Last edited:
Bilby
Executive Chef
Guess that depends somewhat on the weather and how long it takes you to go from A to B. (Sorry but Florida distances mean nothing to me - different country!)
If the weather is hot and you will take several hours to get there, then I would freeze it but start to defrost it before leaving so that it stays cool while travelling but isn't frozen when you get there.
If the temp will be cool and only takes an hour or so, ice packs in an esky would probably be fine.
Whichever the situation, freezing isn't going to hurt it. Just allow for the defrosting time or defrost it in a microwave when you get there.
Other issue to consider if you freeze it is whether the container you will cook it in can go into the freezer and then back into an oven while still cold, without damaging your dish. Minor point in a way but you don't want to be transferring lasagna between dishes in case you rip the sheets. Ways around it though if you have to.
If the weather is hot and you will take several hours to get there, then I would freeze it but start to defrost it before leaving so that it stays cool while travelling but isn't frozen when you get there.
If the temp will be cool and only takes an hour or so, ice packs in an esky would probably be fine.
Whichever the situation, freezing isn't going to hurt it. Just allow for the defrosting time or defrost it in a microwave when you get there.
Other issue to consider if you freeze it is whether the container you will cook it in can go into the freezer and then back into an oven while still cold, without damaging your dish. Minor point in a way but you don't want to be transferring lasagna between dishes in case you rip the sheets. Ways around it though if you have to.
I made one 3 days ahead of time last week and worked very well. I did not bake it, I assembled and froze it, it took at least 6-8 hours to thaw on the counter, so I bet the ride would be just fine.
The only change I would make is the pan.... Gladware makes a 9x13 (or so) disposable that can be frozen AND baked in. I would use that next time, I used a non-stick brownie pan and the coating sorta stuck to my lasagna.
Now I have to go bakeware shopping. Bummer!
The only change I would make is the pan.... Gladware makes a 9x13 (or so) disposable that can be frozen AND baked in. I would use that next time, I used a non-stick brownie pan and the coating sorta stuck to my lasagna.
Now I have to go bakeware shopping. Bummer!
No not at all, in fact it was a bit dry.... well not dry. but for a lasagne it was. I'm not really helping am I......
I used the no-boil noodles, I also wont do that again I don't think. I also make my own spaghetti sauce in big batches and freeze it, and I don't care for a watery sauce, so my sauce is rather thick.
I used the no-boil noodles, I also wont do that again I don't think. I also make my own spaghetti sauce in big batches and freeze it, and I don't care for a watery sauce, so my sauce is rather thick.
CharlieD
Chef Extraordinaire
Lasagna when reheated becomes much less watery than after the original baking. I do not why. Also it could be specifick to the lasagna I make.
As far as your first question goes if you read that wedding thread you'd seen that i am a big proponent of baking, freazing (if needs to be kept for a while) and then reheating.
As far as your first question goes if you read that wedding thread you'd seen that i am a big proponent of baking, freazing (if needs to be kept for a while) and then reheating.
GotGarlic
Chef Extraordinaire
According to Mapquest, it's almost 200 miles, about a 3.5 hour trip. I would make it the night before and refrigerate without baking. When you leave, put it in a cooler with ice packs; it will be fine till you get there. Then bake it for at least 1 hour, maybe 1 hour and 15 minutes, till bubbly.
CharlieD
Chef Extraordinaire
I would absolutely definetely bake it, freeze and freeze it. By that time you get to your destination it will defrost, all you have to do is just reheat.
Bilby
Executive Chef
PBLady, also consider what access you will have to the oven when you get to your host's location. If they are also doing a lot of cooking, you may not have as much time as you will need to cook from scratch. Just a thought.
CharlieD
Chef Extraordinaire
Some how i doubt will see her here again, unless another emergency will happened.
CharlieD
Chef Extraordinaire
We like folks like you Suzi, I'm here all the time, unless i am at home where i do not get to use pc, the line is too long. The wife, the kids, forget about... 
CharlieD
Chef Extraordinaire
That, actually has been one of my big complains. People come here or elswhere ask a question, other people take the time to post the answer, maybe even do a research beforee posting that answer. Wouldn't you expext a thank you. I know this is Internet, new aga and all of that, but hey i am an old style i guess. When somebody does something i've been told to say thank you. I really hope peole have enough style to do just that. or to say hey this is what i did. I did or did not use your advise, something. I thing it should become a new age rule!
Jeekinz
Washing Up
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