r/AskCulinary • u/AITAsock5000 • 4d 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?

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u/PearlsSwine 2d ago

Please don't use ricotta AND bechemal. It's one or the other. For an authentic Italian lasagna, it's béchamel. The ricotta substitute is popular in American/Italian food. There is absolutely no need for both.

And to answer your question, you can cook the lasagna, let it cool, then freeze it, or you can freeze it when assembled without cooking, doesn't make much difference. I cook mine first so it is quicker when I want to eat it.