Food and Recipe's
- Thread starter Beers
- Start date
No thanks, I'll stick to lady fingers....
I froze an eggplant lasagna at the end of the summer. Today's going to be a test on how long they last in the freezer. If it's still good after these 7 months, I'll freeze more of them this year, so that we can have them more often in the fall/winter months.
Lord Chevy
I'm home
Not sure ... Vacuum sealed meats, when frozen, are good for six months (maybe more, but I haven't gone past that).
I wonder - if you portion, freeze in Tupperware, then move to vacuum seal bags, will you get a longer freezer life.
Time will tell the tale, though most of the guidelines are either overly safe or plain ridiculous. In this case, it was placed in a pan, covered topped with parchment paper, then covered with a double layer of aluminum foil. It looked fine coming out of the freezer and defrosting. But taste is what it's all about, especially with the eggplant, because the sauce, cheese and pasta should all be fine.
It's in the oven now, so I'll have my answer pretty soon.
And, if you've got a good vacuum sealer, your meats should be good for up to 2-3 years:
Just an update on that frozen lasagna:
It came out fine. The taste was still spot on. The eggplant was a little bit less tender, and the top layer of pasta will get a light coating of either oil or water the next time (I'm not sure which makes most sense, right now), just to compensate for the small amount of liquid that got absorbed by the lower pasta layers during the freezing process, which left the very top of the top layer just a bit too dry.
So, say, 8 out of a comparative 10 for the 100% fresh version, and I think I can get it up to a 9 out of 10 next time.
It came out fine. The taste was still spot on. The eggplant was a little bit less tender, and the top layer of pasta will get a light coating of either oil or water the next time (I'm not sure which makes most sense, right now), just to compensate for the small amount of liquid that got absorbed by the lower pasta layers during the freezing process, which left the very top of the top layer just a bit too dry.
So, say, 8 out of a comparative 10 for the 100% fresh version, and I think I can get it up to a 9 out of 10 next time.
HSanders
EEEGGGGGGGGGGGGGGSSSS!!!!!!
Would you mind sharing your recipe for eggplant lasagna? I can't eat beef so I'm looking for an alternative and I love lasagna.
Unfortunately, my version can't help you, as it has ground beef as well as the eggplant. Have you ever tried the ATK versions? I can't vouch for them, as I've never tried them, but they seem to have gotten pretty good reviews:
Vegetable Lasagna 4.5(144)
Roasted Zucchini and Eggplant Lasagne