Will I end up with aluminum-tasting lasagna?
January 26, 2012 9:30 AM Subscribe
Should I freeze homemade lasagna in disposable tinfoil pans? If not, what else can I use?
posted by sanitycheck to food & drink (15 answers total) 2 users marked this as a favorite
I'm hosting a freezer-cooking "swap" this weekend and need to make 4 lasagnas for the attendees to take home with them and freeze.
My initial plan was to buy those disposable aluminum tins with cardboard lids that you can get at the grocery store, but some internet research has uncovered that the combination of tomato sauce + aluminum might cause my lasagna to take on a tinny taste. Other people, however, seem to have used the containers to freeze and bake tomato products with no problems.
What do you think, Metafilter? And if I shouldn't use the aluminum pans, what can I use instead? Perhaps go to the thrift store and find some cheap casserole dishes?