Lasagna question

[NMDemDist2]

I always make lasagna and pop it in the oven right away.

I'd like to prep one this weekend and cook it Wed or Thursday and maybe make a spare to freeze

any suggestions?

[Stinky The Clown]

1. Make it just like you normally would

Then you have two choices:

Cook it now and freeze it. Then thaw it completely and reheat when you're ready to serve it.

~or~

Make it like normal, but make sure all the ingredients are cold. Like refrigerator cold. If you plan to use meat, it may look a little funny cuz all the fat will get cold and hard, but not to worry.

Then freeze it and cook it when you want. You can cook it from frozen or thawed. Frozen will just take a little longer so maybe you'll want to tent it with foil if gets too brown on top.

If frozen only for a week or so, it probably will be impossible to tell from fresh.

[NMDemDist2]

2. how long can i freeze the "spare" ? if we have it this week it may

be a month or two till we eat it again I should think

can I assemble one and just keep it in the fridge for 3-5 days BEFORE I cook it? or should I cook it first or does it matter?

[The empressof all]

3. I tend to cook mine before freezing

I have this belief that one should never freeze raw eggs. (Perhaps it is irrational--that's ok--I just don't do it) So, If you put eggs in your Lasagna you would want to cook it first. I do the same with Meatloaf. Always cook before you freeze.

[NMDemDist2]

4. hmmmm I never cook my meatloaves before freezing

they seem to come out fine inspite of the eggs in the mix.

[The empressof all]

5. Aaaaaaaah---but you are tempting fate

Nasty, nasty food related poisoning could result.

I'm sure you are one among millions who don't have this concern and freeze eggs safely on a regular basis.

It's an unshakable belief I have developed over the years which may have no basis in reality. I've never researched it. Actually, I do have an exception to my rule which is cookie dough. But that never seems to last longer than a day or two in the freezer anyway. (I also tend to use egg substitute because we like to eat the dough raw here so I worry about raw egg related food poisoning)

I think we all have our little strange quirks in cooking.

[NMDemDist2]

6. i cook the meatloaf to 170 degrees since I have sausage in the loaf

the recommended food saftey temp is 144 degree to kill most food born bacteria

here is a site with more food safety info on eggs

http://www.aeb.org/safety/egg_handling_and_care_guide.html#Fight%20BAC!%D4%20%20Safe%20Food%20Handling%20Tips

[Stinky The Clown]

7. Frozen eggs have been available to the trade for many years

Albeit homogonized and/or pasteurized. Bakers in particular use them. You can get whole raw eggs (out of the shells, of course, or what would be the point?), just whites, just yolks (still mostly whole), and a scrambled-like mix. I seem to recall the brand name "Voltex" but don't find that with a Google search. :shrug:

ping chefgirl ..... do you know of any frozen eggs still available?