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Lasagna

Thawing lasagna/moussaka advice needed

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Thawing lasagna/moussaka advice needed

AdinaA | Sep 18, 2013 04:16 AM

So I have two aluminum-foil pans of moussaka in my freezer, rectangular, with the food about 2" deep. I figure this is like thawing a lasagna, which I know lots of people do regularly.

I don't often cook-ahead and freeze. I'm serving it the second night.

I have a choice of three thawing venues: A cooler chest. A Kool-a-tron (a travel cooler made to plug into a car - I keep it on a high shelf and use it on 3-day chagim). My crowded refrigerator.

Advice I need: Where would you put it to cool and for how many hours?

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