Ellen's Kitchen HomePage

Keep Ellen Cooking!
Support New Pages!

Search this site

New pages - Check it out

A dash of spirit

The recipe box

Clear Light Cookery

Get out the big pots

Facts and FAQs


Kitchen Gardens

Resources and Reviews

Cooks Reach Out

Cook's Chat Forum

Learn How to Choose Web Hosting

Labyrinth Readers Society

Lasagna pans
I'm making and freezing 6-8 pans of lasagna for a reception. They are being served from an 8 qt. chafing dish, and the pan that comes with the dish measures 18" x 11". My question is what kind of pan should I freeze this lasagna in? A typical 9 x13 foil pan will look lost in there. Do they make larger foil pans? The rental company I'm getting the chafing dish from has extra pans, but I'm not sure they'll let me have them that far in advance of the event (1 month). What should I do?
Get the pans for 2 days, freeze the lasagnas solid, pop them out of the pans and put them in the giant size ziplock bags. Then you slide them out of the bags into the pans the day before and thaw in the refrigerator.
OK, I think that will work. Any tricks for getting them to pop out of the pan once frozen? Should I line with plastic wrap first or something?
Plastic wrap is a great idea, and I would spray that with a heavy coating of non-stick spray so you can peel it off once they pop out- you don't want to be trying to peel it after they start to thaw.
What's New? Check Out the New Pages Page

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put "updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.

Copyright 1998-2012 -- All rights reserved --

This site maintained by Galaxy Website Design