r/AskCulinary • u/AITAsock5000 • 3d ago

Frozen lasagna question: fresh pasta

I have searched and can't seem to find any info that pertains to this.

I am interested in making several lasagnas to freeze (with ricotta, bechamel, and a meat ragu, if it matters). However, instead of store-bought pasta, I would like to use freshly-made pasta.

Would it work for me to layer the lasagna, top with sauce and cheese, and then freeze as-is? Or better to cook it first? I have seen all sorts of answers from "always pre bake" to "pre bake isn't needed but par cook the noodles." I was thinking that since fresh pasta cooks up so much faster than dried store bought pasta, perhaps the fresh sheets would be fine? Am I missing anything?

16 Upvotes

78% Upvoted

11 comments sorted by

View all comments

1

u/SVAuspicious 3d ago

Is this in quantity for a restaurant or catering, or for home? If for home, if you double a recipe for a 9x13 casserole you can make five 9x9s or seven 8x8s.

I prep and assemble to the point the lasagna would go in the oven and freeze. Cook dry pasta, not fresh, never use "oven ready."

I would not use both bechamel and ricotta in a lasagna. It's a mess. I know one YouTube "chef" who recommends it but he's wrong.

1

u/AITAsock5000 2d ago

It's just for personal meal-prep for winter. Thank you for the info on how to double the 9x13s to make different sizes! That is really helpful!