Veggie4Life
Member
Hello all,
I have just started batch cooking large amounts of my favourite green recipies, but I am a little confused about what I can and can't freeze.
For example, I have made the 'luxury quorn lasagne' from the last Slimming World magazine. It says that you can freeze it, but I have a possibly stupid question....
Do I cook it first, or can I just freeze it without the quark/egg topping being cooked first (the quorn and veg mixture is heated over a pan before adding the pasta sheets and topping)?
I also want to make some pasta bakes and freeze them - same applies again really - do I need to cook then freeze, or can I simply freeze after making up the quark/egg topping?
Any ideas guys? Thanks in advance!
I have just started batch cooking large amounts of my favourite green recipies, but I am a little confused about what I can and can't freeze.
For example, I have made the 'luxury quorn lasagne' from the last Slimming World magazine. It says that you can freeze it, but I have a possibly stupid question....
Do I cook it first, or can I just freeze it without the quark/egg topping being cooked first (the quorn and veg mixture is heated over a pan before adding the pasta sheets and topping)?
I also want to make some pasta bakes and freeze them - same applies again really - do I need to cook then freeze, or can I simply freeze after making up the quark/egg topping?
Any ideas guys? Thanks in advance!