Frozen Lasagne

When I made Easter dinner, I froze the part of the artichoke lasagne that didn’t fit into my lasagne dish, lining a small casserole with foil so that it could be frozen and then lifted out for wrapping. So far, so good, but yesterday I decided to thaw and cook it.

I made a mistake that you don’t need to make. I cooked it in the foil, just plunking the whole thing in the right dish. I drizzled a bit of milk over it to counteract the drying effect of freezer time, then cooked it in a 350°F/175°C oven for 20 minutes covered and a further 10 minutes uncovered. I then tried to serve it. The foil stuck like a layer of noodle. Remove yours from the foil while it is still frozen!

It was seriously still delicious, however ragged here and there.