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[Sammiboo]

Happy weekend to all

 

I was bought a pasta machine for christmas and i wanted to get using it this weekend. As i am on a health kick and my OH is not, i wanted to make some small lasagnes to put in the freezer and he can have one of those while i eat my fish or salad etc.

 

Couple of questions do i cook it properly before i freeze it or do i make it ready for the oven and then freeze it.

 

once frozen do i let it defrost before cooking or would it be best cooked from frozen

 

also any tried and tested recipes would be greatly received.

 

thank you

[Snowy]

I suppose, as the meat and white sauce is cooked before assembly, you could assemble it, then freeze, and cook from frozen.

I use a basic bolognese sauce for the meat layer - minced beef, onions, garlic, tinned tomatoes, tomato puree, chopped mushrooms and peppers, plus whatever else is around veg wise - usually carrots, celery, courgettes. Season with mixed herbs, basil and ground black pepper, beef stock cube or a dash of worcester sauce and mushroom ketchup. You don't want it too wet!

The cheese sauce is a simple bechamel - melt some butter or marg, add a couple dessert spoons of flour and whisk in some milk, add grated, mature cheese and season with black pepper and nutmeg. I layer meat, pasta, white sauce, meat pasta, white sauce then top with more grated cheese before cooking.

[craftyhunnypie]

I put a little glug of red wine & about a half a teaspoon or so of chilli powder in with my minced beef mixture...mm mm mm! Then on the top I always use grated cheddar & parmesan.

Emma.x

[rachel19]

Mmm definately a glug of red wine necessary along with a splash of worcester sauce or tablespoon of marmite to give a bit of depth

[Mum]

...

Couple of questions do i cook it properly before i freeze it or do i make it ready for the oven and then freeze it.

once frozen do i let it defrost before cooking or would it be best cooked from frozen

also any tried and tested recipes would be greatly received.

thank you

You can make it up and then freeze it because the sauces are both already cooked but the lasagne sheets are not.

 

To cook it from frozen you will need to cook it at a slightly lower heat over a slightly longer time than you would from fresh. Or, get it out in the morning before work to defrost, then cook as usual when you get home.

 

If you cook it thoroughly before freezing it to reheat later, the pasta element risks becoming "rubbery"

 

Personally, my preferred method for this is to batch make a large pot of savoury mince and freeze that (I do this in a large slow cooker). This way, I have the basis for spaghetti bolognaise, or lasagne or, with a few spices the makings for a chilli/enchiladas, or a cottage pie, or mince and onion pastry pie. If frozen in serving sized bags, it can be taken out of the freezer in the morning and transformed quite quickly into something different at tea-time.

 

Basic savoury mince is simply brown onions, brown mince, add a tin (or more depending on the ratio of onions/mince) of chopped tomatoes, a dash of Worchestershire sauce (garlic if liked), put in slow cooker on low for 8-10hrs. No slow cooker? Do it on the hob and simmer for 20 mins. Cool rapidly and then freeze in portions.

 

To make bolognaise sauce, brown any additional veg (ie mushrooms) in a little oil, add and reheat once defrosted, add appropriate herbs, thicken with some cornflour mixed with a dash of water; voila.

 

For chilli/enchilada sauce: saute an onion in a little olive oil, add cumin, chilli powder and cook for 1 min; add your basic mince recipe (defrosted) bring to the boil, then simmer for 15mins while your rice cooks (or, for enchiladas, while you make your cheese sauce)

 

Cottage pie: defrost your savoury mince, add some gravy (bisto or left over gravy from Sunday roast), add a few vegetables, top with mashed potato, bake until bubbling and golden on top.

 

Pie: make some (or defrost shop bought) short crust pastry; roll out and line a pie dish; add defrosted savoury mince, top with pastry, bake in oven until bubbling and golden.