Esteemed Chowhound Cooks:
I'd like to make a bunch of individual lasagna portions for freezing. My own homemade convenience food. I've been buying the frozen boxed lasagna portions, Amy's, Whole Foods, et al. I'm sure I can make my own tastier and less expensive.
Any tips on method, best containers. Should lasagna be assembled in the individual freezer containers? Or should I assemble in a big pan and slice up portions? Bake now or later?
I plan to make my lasagna with ground beef and ricotta and a bit of grated parm. No mozzarella.
After I get the freezing technique down, I'd like to make a batch with zucchini or chopped greens.