Can you make lasagna in 2 sqaure pans?

[CHRIST1NE]

I love lasagna, but find for just my husband and I that a 13 x 9 pan is just to much and we end up eating it for a week.

I also have a side-by-side fridge and not much room on the freezer side.

To resolve both of these issues, I had an idea to make 2 8-inch square lasagnas (cut the lasagna noodle in half for each of the squares). That way I could easily freeze one and cook one.

Has any one ever tried this. If not, can you think of any reason why it wouldn't work. Would the cook time still be the same?

Christine

[sneezles]

Christine
I don't see any problem with using two smaller pans. The cooking time would probably be reduced with the smaller amount. I use the oven-ready lasagne made by Skinner and they are about 8" in length so you wouldn't have to cut them and it is much quicker, too!

[emilycat]

CHRIST1NE,
I can't think of any reason that it wouldn't work. Cooking is more of an art...if you were baking, it might not turn out right, but I'm sure the lasagna will be fine. I'm not sure about the baking time...probably if it's the same thickness, you'd bake it for the same amount of time. Let us know how it turns out! http://www.cookinglight.com/bbs/smile.gif

[laden]

I have the same problem with lasagna. I love it but don't want to eat it four or five times in a row.

One solution that works well for me is to go ahead and cook the whole lasagna. Cut it into individual servings. After its cooled wrap each serving in plastic wrap and freeze them in freezer bags. Then I just thaw the individual servings in the refrigerator over night. Then heat in the microwave till hot.

I would be interested in your results with the 8x8 pans.

[Mamasue]

Yep...I have made lasagna in square pans with no problem. I also have taken the leftovers and wrapped them individually with saran wrap and placed them in a ziplock bag....just like laden suggests.

[Vanessa]

Hi. A yr or so ago CL had an article about lasagnas in 8 inch pans. You will find 3 of them under search (type lasagna) The ones listed are:
Lasagna chicken florentine
Lasagna margharite
Antipasto lasagna

If I recall correctly they had a note that you could doble the recipe for a 13x9 just adjust time, therefore I believe you can do the opposite and halve your recipe for a 8 inch pan and adjust the time. http://www.cookinglight.com/bbs/smile.gif

[buddie]

christine i do that all the time. in fact i do it for many casseroles. use 2-3 different dishes and cook only 1 then freeze the others. never had a problem with it!
=)

[RUSTYSMOM]

You might also consider trying two loaf pans - this works fabulously. Eat one and freeze one. Perfect for dinner for 2-3 with leftovers for lunch.

[comabri]

Another idea - once the pasta is cooked, cut out circles with a cookie cutter and then use muffin pans. This only works with good non-stick pans - but they come out in wonderful little servings. My son loves this. And, it cuts the cooking time considerably.

[This message has been edited by comabri (edited 11-14-2000).]

[Mamasue]

comabri....what a great idea!! Will post that idea somewhere so I can remember. Thanks. http://www.cookinglight.com/bbs/smile.gif

[CHRIST1NE]

I am so excited with all the ideas. I am definately printing this and puttuing it in my cookbook.

Does anyone happen to remember the issue that Vanessa was refering to. I have scattered issues from last year, but I don't thionk I have that one.

[gio]

yes it works great, infact lasgana tastes better after it has set in freezer for a while, my husband just made four small batches of it, Pyrex makes various sizes on glass square dished with lids, they're great!