ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Let me interfere! My apologies. The best course of action

Misc.
ADVERTISEMENT
in my opinion, is to cook the lasagna first & then, after it is room temperature, you cover it with plastic wreynolds wrap or with the cover of the lasagna pan. Then you freeze it. At the moment of using it, you put it again outside to slowly defrost. After it is room temperature (careful with the middle, it might still be frozen), you reheat it at 350 F for 15 to 20 minutes. It will be like done in the moment.

Happy holidays,

Gladys/PR
MsgID: 0075168
Shared by: Gladys/PR
In reply to: ISO: Micha-Az Lasagne
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Baked Stuffed Onions
  • BAKED STUFFED ONIONS 6 yellow onions, peeled and cut in half 1/2 cup bread crumbs 3 tablespoon olive oil 1 chopped parsley 1/2 cup chicken, beef or vegetable stock 1 extra virgin olive oil Remove 1-2 tablespoons fro...
  • Penne with Uncooked Puttanesca Sauce
  • PENNE WITH UNCOOKED PUTTANESCA SAUCE 1 or 2 garlic cloves, cut in half and any green shoots removed Kosher salt 3 tablespoons plus 1 teaspoon extra-virgin olive oil 2 fat anchovy fillets (or 4 thin ones), soaked in co...
  • Mashed Yellow Turnips with Crispy Shallots
  • MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS 2 large yellow turnips (rutabaga), about 4 pounds total 2 teaspoons Kosher salt, divided use 1 cup milk 6 Tablespoons butter 1/2 teaspoon freshly ground black pepper Crispy S...
  • Easy-Peasy Kashi Cookies
  • Could these be turned into bars? Dipped into chcolate? I wonder? If not, let me know and I will keep looking for a better recipe since this is not oatmeal. EASY-PEASY KASHI COOKIES 1/2 cup margarine 3/4 cup evaporate...
ADVERTISEMENT
  • Tofu and Mushroom Piccata
  • TOFU AND MUSHROOM PICCATA 1 large lemon, peeled, white pith removed 1/2 cup all-purpose flour 1 pound extra-firm tofu, cut into 1/4-inch-thick slices Salt and freshly ground pepper 2 tablespoons olive oil 1/3 cup dry ...
  • Cream Puffs with Low Fat Pastry Cream
  • CREAM PUFFS WITH LOW-FAT PASTRY CREAM FOR THE PATE A CHOUX: 2 1/4 cups water 1/3 cup unsalted butter 1/2 teaspoon sea salt 1 tablespoon raw cane sugar (Turbinado) 2 cups unbleached all-purpose...
  • Amelia's Italian Pork Pita Pockets (using pork chops)
  • AMELIA’S ITALIAN PORK PITA POCKETS 8 thin boneless pork chops, about 2 ounces each 2 green bell peppers, each cut into 8 lengthwise strips* 2 portabello mushrooms, cut into 8 slices 1 large red onion, cut into 8 wedge...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Let me interfere! My apologies. The best course of action
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!