Whenever I make bolgnese I always cook a bit extra and freeze. When I have 3-4 batches of leftovers I defrost. Combine. Add a bit of oregano and layer into a lasagne.
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Easy Homemade LasagnaI did this today and the pasta was distinctly undercooked. Ive done it like this a feq times and don't think the fact the meat sauce is cold has caused problems before but that is the only thing I can think of. Dish was piping hot throughout when served.
The other thing was that quite a lot of water came out of the sauce when defrosting which I drained most of off. Would the lack of moisture stop the pasta cooking...even though it didn't taste at all dry...it just wasn't moist and creamy like it would be if I had cooked and layered it fresh.
What did I do wrong???
