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[quote=Anonymous][quote=Anonymous]Great ideas, OP.

Do you freeze your lasagna in those disposable pans? Or in pyrex dishes? Do you put them in the oven from frozen?

And what type of onions do you use for your masalas? Red or yellow?[/quote]

I have moved away from freezing food in disposable aluminum foil pans for my use..  For several reasons - 1) if you have any tomato based sauce, the food reacts with the foil, 2) the weight of the food can buckle or tear the pan, 3) It is hard to stack it in my freezer as it does not have the structure to withstand other things being loaded on it and 4) Pyrex containers allow me to use microwave if I need to.

However, I do use clingwrap over the Pyrex before putting the lid on because I don't like any freezer smell in food.  Also look into ziplock 2 gallon freezer bags, as it is handy for sealing the pans and large quantities of food. I buy from Amazon.  And I reuse these ziplock bags over and over again because I mark it for what I am using so it does not get messy or contaminated.

I either defrost the lasagna a day before (24 hours)  in the fridge or directly in the oven from frozen.  My preference is to defrost in the fridge.

For the masalas - for milder tasting creamy curries I generally use the white, yellow skinned onions. For north indian masala with ginger, garlic etc - I use red onions or any thing else that is available.

For using raw in salads?  I prefer white onions. DH prefers red onions. If I use red onions, I soak the cut onion in water for sometime to remove the bitterness.  I guess it is your preference. [/quote]

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