DiscussionsCooking for Two

My husband and I love lasagna.  When I make a full 13X9 pan it is a lot of food for the 2 of us.  I had this incredibaly brilliant idea last time I made lasagna and it worked out wonderfuly.
Line 3 or 4 loaf pans, the kind you make bread in, with plastic wrap.  Leave overhang on all sides.
Layer the lasagna in the loaf pans one sheet of lasagna fits perfectly in the pan.  Continue layering just as you always do. 
When you have used all the noodles and all the rest of the ingredients fold over the plastic wrap, pulling up so that you make sure the plastic is not trapped in any folds. 
Freeze the lasagna.  When they are frozen pop the lasagna out of the pans and wrap tightly in aluminum foil or more plastic.
When you want to cook a lasagna pull off the wrapping and pop into the loaf pan and bake.  I have baked from frozen or allowed to thaw over night in the refrigerator. 
This is great for portion control as well.  One loaf pan makes plenty for the 2 of us, a bit larger portion for him and just enough for me.

That is a great idea!!! I have one question, maybe two! I sometimes cut in some cottage cheese to the ricotta- does anyone know if it freezes ok and cooks ok? Milk products usually don't do well in the freezer, in my experiences, but I may be doing it wrong.

Also, what about freezing beschamel sauce? Generally, I use only red sauce, but I want to start branching out and adding some beschamel as well. Anyone have any experience with that?

My latest trick, since I only cook for two generally, is to use crocks for french onion soup, and use those for individual lasagnes. Taking Gandma "Ikki"'s tip, since I have 4 crocks, I think I'll start forming them in the small crocks, and freezing them (vs. a 9X13 pan). Then I even have lasagne for one!

i'm sure everyone has a great recipe for red sauce, but I like to share recipes when I can. I have one my grandfather gave me on my food blog... http://michaels-killer-recipes.blogspot.com/

Happy eating!

Michael