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By
03/09/2010
Hi Betty, I always make lots at one time, I have had them freezing for at least 4-5 months, I first cover them with parchment paper then strong foil,then an elastic band to keep the foil secure, & some I put into Pyrex dishes with "rubber" lids first covering again with parchment paper, I part defrost them before baking - cuts down the baking time, I do this with shepherds pie, Cornish pasties, steak & kidney pies etc. hope this helps.
By
03/09/2010
Situation 1: You've made too much
You've followed the recipe, enjoyed your feast, and there's still leftover food.
Do - Freeze the remaining food. It will keep fine for a month or two, whether meat-filled or vegetarian. However
Don't - freeze your leftovers if any ingredients have been frozen and defrosted more than once before. This increases the chances of bacteria creeping in, and you don't want that!
Note: Some cooks say to avoid freezing lasagna if any of its ingredients have been frozen and defrosted even once before, but my wife and I have never suffered because of that.
Don't - Freeze or store your lasagna (or other pasta meals) directly in aluminum (tin) foil.
This suggestion is not due to the much-rumored health dangers of metal foil (because from what I understand these are just that, rumors).
Instead it's because of the way the foil can sometimes make your food taste, well, like metal!
The idea of freezing the food is so that you can enjoy it again after all. Good luck.
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