So I made a ton of spinach and artichoke lasagna (without the noodles, which I know is odd, but low carb, etc. So it was basically layered veggies and sauce and cheese and seasonings, baked) and I can’t eat it all anytime soon.
Will freezing it destroy the the texture? Should I give it all away to friends or can I safely freeze it?
I freeze regular lasagna all the time and it comes out great (I freeze it in individual servings wrapped in foil and heat them in the oven without defrosting). Date the packets with sharpie so you don’t forget how old it is. 
In sum, while I don’t have experience with your noodle-free recipe, I don’t see why you couldn’t.
That’s technically not lasagna, but a casserole, and as long as the artichokes are cooked, you should be able to freeze it just fine.
How long and what temp? I was thinking of making some lasagna and since I live alone, I’m going to have to freeze large portions of it.
Indeed, since ‘lasagna’ refers to the pasta not the filling. That’s like saying you’re making risotto but you’ve left out the rice… (which would just be ‘stock and wine soup’ I guess).
I regularly freeze lasagne al forno. Helps if you cut it up first so you can lift out frozen slices individually. It reheats very well. Tip: zap in the microwave, covered for about five minutes (depending on the size of the portion), but then finish it off in the oven at a fairly low heat (200F or thereabouts), covered, for 10-15 minutes, until the very end, then blast it for about three minutes under a very hot broiler to crisp the top.
It actually tastes better when it’s been defrosted, because the spices really have time to develop.
Band name!
I make lasagna in bread pans, which makes it easier to only cook a third at a time and freeze the rest for later.
350 F, for about an hour. It would take less time if I defrosted the wrapped slices, but I never remember.
I’ve frozen and reheated “lasagna” made with slices of eggplant to replace the pasta with no problem.
Or a song…
Freezing lasagna, freezing lasagna!
Who’ll go a-freezing lasagna with me?
And I wrapped and I put that lasagna in the freezer box
Who’ll go a-freezing lasagna with me?
Thanks guys! I froze it in little aluminum single-serving size packs yesterday, saving quite a bit of tasty lasagna from spoilage.
That sounds like the outside of the slice would get real dry as the inside defrosts. Also, if something frozen has already been cooked (and frozen immediately) it doesn’t really need to exceed the boiling point of water when you reheat it, which will retain more moisture. With my method you just crisp up the top at the very end.
Sorry for being unclear, the piece of lasagna is wrapped in foil during heating (you take the foil wrapped piece from the freezer and place it in the oven). It doesn’t get dry at all.
Fair enough. I’d still argue that you’re overheating it, since you won’t be able to eat it until it’s cooled down a fair bit after you’ve put it on your plate.
Amazingly, I don’t just cram it in my maw by the handful immediately from the oven. I put it on a plate, pour myself a drink etc. and sit down, so it has time to cool off just fine. And frankly, I’ve never really been troubled by food that is piping hot. On the other hand, microwaved food is often lukewarm or patchily cold, and suffers a loss of texture.
Both methods are fine for those that prefers them.