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  #41  
Old 19.08.2016, 18:18
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Re: Lasagne

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I did it all the time with the Al containers. I used to spend an afternoon making military quantities of lasagna about every 2 months or so, when the kids were young. I would fill the deep freeze about 1/4 full. I've even re-used the containers from microwave lasagne, pre baked, cooled and placed in a large ziplock, then frozen, so that the kids could microwave a hot meal when I wasn't around.
OK, if you freeze a big portion in a large container.

I was thinking of my single-portions...
;-)
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  #42  
Old 20.08.2016, 03:19
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Re: Lasagne

Single portions, put in those little aluminium containers. Or buy small plastic boxes. Or if you are able to, just slide a portion into a freezer bag.

The freezer bag solution may defrost a bit mashed up, but hopefully it will still taste good.
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  #43  
Old 20.08.2016, 14:09
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Re: Lasagne

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I use the aluminium containers with the cardboard lids. You can get them in most supermarkets. Also good, because you can write on the lids.
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Single portions, put in those little aluminium containers. Or buy small plastic boxes. Or if you are able to, just slide a portion into a freezer bag.

The freezer bag solution may defrost a bit mashed up, but hopefully it will still taste good.
Which size aluminium containers do you use? I just saw that they were on offer a while back, and Migros seems to stock several versions - do you use the Grillschale (last row) or the Boîtes multi-usage/Allzweck-Box (2nd and 3rd row)?

Last edited by glowjupiter; 20.08.2016 at 14:27.
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  #44  
Old 20.08.2016, 14:59
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Re: Lasagne

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The bechamel doesn't need much cooking if you first make a roux, and then add HOT milk.

Tom
It is nearly instantaneous this way. Also the way described by Robuchon. He also notes that the roux must not be hot or warm for best result. Roux an milk must have opposite temperatures, one warm one cold.
His recipe is just 60 g butter and 60 g flour to 1 liter milk.

I personally really like Mortadella in the ragu.
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  #45  
Old 20.08.2016, 15:00
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Re: Lasagne

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Which size aluminium containers do you use? I just saw that they were on offer a while back, and Migros seems to stock several versions - do you use the Grillschale (last row) or the Boîtes multi-usage/Allzweck-Box (2nd and 3rd row)?
The Allzweck-Box. They are the ones which comes with the lid.
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  #46  
Old 20.08.2016, 15:05
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Re: Lasagne

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Which size aluminium containers do you use? I just saw that they were on offer a while back, and Migros seems to stock several versions - do you use the Grillschale (last row) or the Boîtes multi-usage/Allzweck-Box (2nd and 3rd row)?
Try the Grillschalen if you will, but you won't get many layers into the lasagne, and you'll need to get some ovenspray for afterwards too. (Grillschalen usually have holes and a wavy bottom)
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  #47  
Old 20.08.2016, 18:05
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Re: Lasagne

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Try the Grillschalen if you will, but you won't get many layers into the lasagne, and you'll need to get some ovenspray for afterwards too. (Grillschalen usually have holes and a wavy bottom)
Not if I use these (which I do), but thanks for the info - didn't know about those Grillschalen bottoms since I've never used them.
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  #48  
Old 20.08.2016, 19:13
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Re: Lasagne

I quite like boiled eggs. Can anyone tell me how to boil an egg? Is there a place in Zurich where I can eat boiled eggs?
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  #49  
Old 20.08.2016, 19:28
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Re: Lasagne

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I quite like boiled eggs. Can anyone tell me how to boil an egg? Is there a place in Zurich where I can eat boiled eggs?
Hard or soft, hot, warm or cold?
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  #50  
Old 06.09.2016, 19:03
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Re: Lasagne

So I tried this lasagna thing. Layered cold sauce and uncooked pasta sheets in the aluminium boxes and froze the lot. Yesterday I put one out to thaw, today popped it in the oven at 250° for 20 minutes.

Everything was cooked through (not burned) in fact it cooked so well that the pasta sheets were incredibly mushy.

What did I do wrong? Too much sauce, should I have prebaked the entire thing before freezing - as initially planned - or should I have baked the lasagna with unbaked pasta sheets from frozen rather than let thaw?



I don't want to toss my other portions so thanks for any help!

Last edited by glowjupiter; 06.09.2016 at 19:21. Reason: forgot possibly important thing - when layering, sauce was cold not hot/warm
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  #51  
Old 06.09.2016, 19:14
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Re: Lasagne

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So I tried this lasagna thing. Layered sauce and uncooked pasta sheets in the aluminium boxes and froze the lot. Yesterday I put one out to thaw, today popped it in the oven at 250° for 20 minutes.

Everything was cooked through (not burned) in fact it cooked so well that the pasta sheets were incredibly mushy.

What did I do wrong? Too much sauce, should I have prebaked the entire thing before freezing - as initially planned - or should I have baked the lasagna with unbaked pasta sheets from frozen rather than let thaw?



I don't want to toss my other portions so thanks for any help!
I never cook the pasta when layering the stuff up.

Prebaking then freezing isn't worth the bother, although I find that twice heated lasagne is better than single.

It takes a while to get a feel for how "wet" you need to make them. How homogenous was it? Proper lasagne hangs together when you serve it, but isn't dry.

If you boiled the pasta, then the others will be more or less the same. Try 40min @160, then finish @200-250 to get it brown. (longer at lower temp will help dry them out a bit)
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  #52  
Old 06.09.2016, 19:17
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Re: Lasagne

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I never cook the pasta when layering the stuff up.

Prebaking then freezing isn't worth the bother, although I find that twice heated lasagne is better than single.

It takes a while to get a feel for how "wet" you need to make them. How homogenous was it? Proper lasagne hangs together when you serve it, but isn't dry.

If you boiled the pasta, then the others will be more or less the same.
Probably it's too wet - the baked lasagna was basically a blob of horrible-looking sauce (tomato and bechamel turn a horrible color when mixed) with undefined shreds of mushy sheets in it. Definitely WAY less separate-able than my normal baked (without previous freezing) lasagna, of which I can pull the slightly over-al dente sheets apart to see the sauce ooze in between.
I never boil my sheets, didn't do so before freezing this batch either.


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Try 40min @160, then finish @200-250 to get it brown. (longer at lower temp will help dry them out a bit)
Thaw first or toss in 160°-hot oven from frozen before doing this?
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  #53  
Old 06.09.2016, 19:29
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Re: Lasagne

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Probably it's too wet - the baked lasagna was basically a blob of horrible-looking sauce (tomato and bechamel turn a horrible color when mixed) with undefined shreds of mushy sheets in it. Definitely WAY less separate-able than my normal baked (without previous freezing) lasagna, of which I can pull the slightly over-al dente sheets apart to see the sauce ooze in between.
I never boil my sheets, didn't do so before freezing this batch either.



Thaw first or toss in 160°-hot oven from frozen before doing this?
I would say thaw first, or add another 15 min. tbh, cooking for myself and not having to hit the table at a specific time I just kind of wing stuff like this.

I've a new oven, and I've checked the temperature. Very few of the cooking times on the packaging are anywhere near long enough (until I moved I thought the oven was just off).

The problem with 250 as you tried the first time is that there isn't much time to boil much of the moisture off. Lower and longer, will work better.

Did you let it rest long enough? If you take it right out and serve immediately it will be "slippery".

I'm just wondering which bookshelf my Elizabeth David is in.
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  #54  
Old 06.09.2016, 19:36
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Re: Lasagne

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I would say thaw first, or add another 15 min. tbh, cooking for myself and not having to hit the table at a specific time I just kind of wing stuff like this.

I've a new oven, and I've checked the temperature. Very few of the cooking times on the packaging are anywhere near long enough (until I moved I thought the oven was just off).

The problem with 250 as you tried the first time is that there isn't much time to boil much of the moisture off. Lower and longer, will work better.

Did you let it rest long enough? If you take it right out and serve immediately it will be "slippery".

I'm just wondering which bookshelf my Elizabeth David is in.
Thanks. I normally guesstimate baking time with lasagna I haven't frozen before preparing and that, oddly enough, always turns out perfect. I pulled it out after 25' at 250 because the top looked baked and I didn't want it to turn mushier than it already was.

So bake for about an hour from frozen at 160, then turn heat up to 250. Will try - and hope that batch turns out better than this one.
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  #55  
Old 06.09.2016, 19:53
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Re: Lasagne

I've never prepared it and then frozen it, unbaked.

I always froze the leftovers from one i made the day before!!

But, that's a good idea for the future.
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  #56  
Old 06.09.2016, 20:40
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Re: Lasagne

Perfect timing! My kids have been bugging me about lasagna (thanks Garfield!), and I have trawled shops after shops and can't get my hands on any ready-made bechamel sauce! I'll try the ricotta + cheese - that should be easy enough!

Ps: I tried making bechamel so many times, and it's always been a disaster - too floury, too lumpy, too thick, too thin!
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  #57  
Old 06.09.2016, 20:47
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Re: Lasagne

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Perfect timing! My kids have been bugging me about lasagna (thanks Garfield!), and I have trawled shops after shops and can't get my hands on any ready-made bechamel sauce! I'll try the ricotta + cheese - that should be easy enough!

Ps: I tried making bechamel so many times, and it's always been a disaster - too floury, too lumpy, too thick, too thin!
I've seen it in coop here, can't remember where it was but it wasn't in the 'obvious' place where I would have expected it to be.
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Old 06.09.2016, 20:49
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Re: Lasagne

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Perfect timing! My kids have been bugging me about lasagna (thanks Garfield!), and I have trawled shops after shops and can't get my hands on any ready-made bechamel sauce! I'll try the ricotta + cheese - that should be easy enough!

Ps: I tried making bechamel so many times, and it's always been a disaster - too floury, too lumpy, too thick, too thin!
Thomy makes a Bechamel in a tetrapack. I've seen it in Gastro supply places.
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Old 06.09.2016, 20:56
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Re: Lasagne

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Perfect timing! My kids have been bugging me about lasagna (thanks Garfield!), and I have trawled shops after shops and can't get my hands on any ready-made bechamel sauce! I'll try the ricotta + cheese - that should be easy enough!

Ps: I tried making bechamel so many times, and it's always been a disaster - too floury, too lumpy, too thick, too thin!
In case you want to remake it, I do it (probably not exactly bechamel due to the cheese, but oh well) the following way:

Melt a hunk of butter on low heat.

Stir in flour a teaspoon at a time, not adding more until it's completely dissolved. For around 40g butter I never use more than 1tbsp flour.

Add milk by the "gulp" - stir until dissolved. Do this until your mix is fairly thin - slowly running over the back of a spoon that is.

Toss in as much cheese as you want (might be unorthodox but oh so tasty) - stir until dissolved.

Add milk slowly while stirring, until sauce is at desired consistency.

Add spices if desired.

Done
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  #60  
Old 06.09.2016, 21:08
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Re: Lasagne

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I've seen it in coop here, can't remember where it was but it wasn't in the 'obvious' place where I would have expected it to be.
Oh thanks for that tip! Somehow my 2.5 years of living here have not taught me to look in the unusual places!
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