Q&A for How to Freeze Lasagna

In most cases, it is okay to freeze a cooked lasagna. Unless a recipe states otherwise, it’s fine to freeze lasagna you’ve just made. If you want to freeze leftover lasagna after a meal, let it cool down first but be sure to freeze it quickly after it has cooled down, to prevent bacterial growth.

It’s really up to you, as you can freeze the lasagna either before or after it is baked. However, if you freeze it after baking, it will have to baked again when it is reheated, which may make it a little less moist and not as soft than reheating one yet to be baked. Also, heed whatever the recipe you’re using suggests, as it may use ingredients that require you to either bake or not bake before freezing.

To freeze individual slices of cold cooked or unbaked lasagna, cut the lasagna into equal pieces. First, cut down the middle of the lasagna, to make two equal halves. Then, cut crosswise, making 4 to 8 equal pieces (the total will depend on how large the lasagna is and how wide you prefer the pieces to be). Wrap each slice in microwave-safe plastic wrap if you intend on using the microwave. Otherwise, wrap each piece in kitchen foil or place into an airtight container suitable for freezing. If you’ve wrapped the pieces in plastic, arrange inside a large resealable freezer bag to keep them in one place for storage.

Homemade lasagna can be kept frozen for between 3 to 6 months. It needs to be well wrapped or placed in a suitable covered container to keep out other freezer flavors and moisture. Also, check what the recipe suggests, as some ingredients, especially cheeses, may not freeze well for longer periods.

Yes, that would be fine as long as you kept it in the fridge before you put it in the freezer.

This depends on the actual ingredients you are using but it should be chilled in the refrigerator for no more than three to four days as a rule. Keep covered, preferably in an airtight container.

No, same amount of time for both. No matter what recipe you used, this is a good temperature for baking your lasagna to perfection.

Yes, cook your noodles before freezing lasagna. Otherwise, they will be too chewy and hard.

This is not a good idea, as it can compromise consistency and texture. Either divide it into portions before freezing it the first time or cook and eat the whole thing after thawing only once. Do not thaw cook and refreeze again, it is not good for food or hygiene safety.

Yes, you can put the cheese on top before you freeze it.

The foil pans could freezer-burn the dishes if left in the freezer for too long. Try a glass Pyrex pan instead.

Assuming it's been properly sealed, then you should be able to keep it for a few months (maybe 5-6).

Week-old lasagna is no longer good to eat, and freezing will not help. Throw it away. If you want to freeze it, do so within a few days of making it.

Meat should never be refrozen, as it causes health safety concerns with bacteria.

I don’t see why not. But add minutes in 5-minute increments to account for it being frozen. You may need to keep it in for a while longer. Use a thermometer to make sure the temp is up to 150-165° F.

You could, but it should be room temperature before placing it into your preheated oven.

Yes, veggie lasagna has eggs in the white sauce and is safe to freeze. Just ensure it's frozen promptly, thawed carefully in the fridge, and cooked thoroughly so it's hot throughout.

You don't have to throw it out as long as the meatballs remained frozen while you assembled the lasagna and the uncooked lasagna was frozen. However, if the meatballs thawed at anytime during assembly and freezing of the lasagna, you will want to throw it out.