Lasagna pans
Susan
04/01/10 		I'm making and freezing 6-8 pans of lasagna for a reception. They are being served from an 8 qt. chafing dish, and the pan that comes with the dish measures 18" x 11". My question is what kind of pan should I freeze this lasagna in? A typical 9 x13 foil pan will look lost in there. Do they make larger foil pans? The rental company I'm getting the chafing dish from has extra pans, but I'm not sure they'll let me have them that far in advance of the event (1 month). What should I do?
ellen
04/01/10 		Get the pans for 2 days, freeze the lasagnas solid, pop them out of the pans and put them in the giant size ziplock bags. Then you slide them out of the bags into the pans the day before and thaw in the refrigerator.
Susan
04/01/10 		OK, I think that will work. Any tricks for getting them to pop out of the pan once frozen? Should I line with plastic wrap first or something?
ellen
04/01/10 		Plastic wrap is a great idea, and I would spray that with a heavy coating of non-stick spray so you can peel it off once they pop out- you don't want to be trying to peel it after they start to thaw.