ctyler
Assistant Cook
Ok - I constructed lasagna - in a disposable aluminum lasagna pan from Wal-Mart - covered it with Saran Wrap, pressed down into the sauce - two layers of Saran Wrap, then three layers of aluminum foil - then into the freezer to wait for Saturday.
Do you think I did the right thing? I'm worried about the acid in the tomato sauce in contact with the aluminum pam bottom. I hope I don't have a bad result - but if Stouffer's can freeze in aluminum pans, why not me?
Do you think I did the right thing? I'm worried about the acid in the tomato sauce in contact with the aluminum pam bottom. I hope I don't have a bad result - but if Stouffer's can freeze in aluminum pans, why not me?