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| I want to make a simple lasagne using patty pan squash instead of noodles. I would like to freeze it.
However, I can't find instructions for freezing it. Should I cook it first? Should I leave it uncooked? Should I leave it uncooked, but cook the squash first? This is the recipe that I was going to use: http://www.bigoven.com/121601-Patty-Pan-Lasagna-recipe.html |
Follow-Up Postings:
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- Posted by oilpainter (My Page) on Sat, Oct 3, 09 at 3:23
| I freeze regular lasagna all the time and there's never any problem with it. I read you recipe and see no reason why you couldn't freeze it. I've never frozen squash but I freeze grated zucchini to bake with all the time. I would cook it just as though you are going to have it for supper, but take it out before it is completely cooked, then cool and freeze. I didn't look at the cooking time, but with regular lasagna I take it out 15 minutes early. That way it doesn't get over cooked when you reheat it. When I bring it up I let it thaw and put in the oven just until it's hot right through--usually about half an hour. If it starts to brown too much I cover it with tin foil |
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| Thanks - I'll probably try it tomorrow. |
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| I was wondering the same thing . How did yours turn out? Did you cook it first then freeze? |
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