|lasagna made from sheets of frozen 'fresh' pasta|
Some time ago I made lasagna and stored some of the sheets in the freezer. Yesterday I made these up for supper. Some had been frozen direct from making, others had been cooked in boiling water. I was curious to find out what the best method of freezing lasagna would be so that a single batch of making could be enjoyed as a convenience several times.
The sheets frozen before cooking were easy to handle as they did not stick to the plastic wrap I had stored them in. I cooked them in boiling water for a few minutes and layered up with tomato sauce and baked.
The pre-boiled sheets were a nuisance. As they weren't flat they had stuck into folds of plastic wrap. It took me longer to get these disentangled than it did to cook the dry sheets.
In future I would freeze the fresh pasta dry and just boil before use.
Both pastas tasted pretty much the same after cooking. I didn't do a blind testing, but neither I nor TT had any preference.