Now, as much as we love the smell of bubbling cheese and herbs wafting through the house, we don’t always have the time to whip up a lasagna from scratch. That’s where freezing comes in handy. But before you wrap up that tray and toss it into the icy abyss, let’s talk about doing it safely and effectively, because nobody likes a case of freezer burn or, worse, foodborne illness.
Begin by cooking your lasagna according to your favorite recipe. Maybe it’s got layers of rich meat sauce, creamy béchamel, and gooey mozzarella, or perhaps it’s a veggie version bursting with zucchini, eggplant, and peppers. Whatever it is, make sure it’s cooked through – that means reaching an internal temperature of 160°F, as the FDA recommends for ground beef.
Once it’s cooked, let it cool. And I don’t mean just a little warm to the touch. The CDC warns against leaving food out at room temperature for over two hours, so let your lasagna reach room temperature within that time. This step is crucial because popping hot lasagna straight into the freezer can lower the temperature of the freezer, and that can put other foods at risk.
This is your call, chief. Are we prepping for a big family get-together or some single servings for quick lunches? If you’re going whole hog, make sure your dish is freezer-friendly. If you’re portioning, cut the lasagna into manageable sizes – trust me, thawing is a lot easier when you’re dealing with pieces instead of a lasagna monolith.
Freezer burn is the arch-nemesis of frozen food. It’s not unsafe, per the FDA, but it sure does a number on flavor and texture. Wrap your lasagna tightly in cling film – and when I say tight, I mean tight. Then, add a layer of heavy-duty aluminum foil. If you’re freezing individual portions, you might even consider a double wrap for extra protection.
Ever found a frosty package buried in your freezer and thought, “What in the world…?” Don’t let your lasagna become a mystery meal. Grab a permanent marker and label each package with the contents and the date you’re freezing it. The USDA suggests that frozen cooked pasta like lasagna is best used within three to four months, though it remains safe beyond that.
Find the coldest part of your freezer and place your lasagna there. It’ll freeze quicker, and that means better texture when you reheat it.
When the time comes, and your future self is thanking you for planning ahead, remember to thaw your lasagna safely. The fridge is the best place for this, as it keeps the lasagna below the CDC’s danger zone of 40°F to 140°F, where bacteria love to party. Once it’s thawed, reheat it in the oven or microwave until it’s hot and bubbly at 165°F – that’s the safe reheating temp according to the FDA.
