Freeze lasagna sauce only or the whole thing?
Is it better to freeze just the sauce if you are making 2 pans of lasagna to eat at the end of the week? Or the whole lasagna?
Response: Hi. You can do either to be honest, however I find that once you've taken the time to make the sauce itself (which of course takes a little while if making beef lasagna with a bolognese-esque sauce), then it's not actually that much more trouble to build and layer your lasagna.
So we usually do that and then we freeze the whole lasagna - either before or after cooking, either way.
But as I said, it's rather up to you. (See this freezing lasagna page for more tips.)
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