instruction:
Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
question:
CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: the main reason I can think of for not always including it is that it has a slightly different flavour  Q: How does the zest change the flavor? A: A much more intense lemon flavour is provided by the zest  <sep> FOLLOWUP_Q: Is it the same for all citrus fruits?
answer:
the juice has the more tart elements (and of course water


question:
CONTEXT: I'd say freeze nearly all of them uncooked and bake when ready. That way they go through only one cooking and maintain the fresh lasagna taste/feel.The sauce and and the cheese will freeze ok. Mozzarella is a pretty sensitive cheese and once it's been baked, it's not going to hold as well when thawed and re-warmed. In my experience it gets gummy and the fat runs off. You have much better chance of enjoying a good meal with the cheese frozen raw.Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles.The ground beef and sausage will also fare better that way.The reason I suggested freezing MOST and not all, is that there are times when you're behind the 8-ball, hungry, and don't have the time to bake the sucker, and even ponder settling for dog-food. At that point having a silver bullet in the freezer is a bonus ;) and you'll be ok with inferior lasagna.  <sep>  Q: Should homemade lasagna be frozen cooked or uncooked? A: I'd say freeze nearly all of them uncooked and bake when ready  Q: Can you freeze the no boil noodles if you haven't baked them? A: Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles  <sep> FOLLOWUP_Q: Will it affect the ricotta or fresh mozzarella to be frozen without baking?
answer:
You have much better chance of enjoying a good meal with the cheese frozen raw


question:
CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: how do i repair the seasoning on a cast iron pan? A: You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven  <sep> FOLLOWUP_Q: Would re seasoning strip the previous existing seasoning?
answer:

This will fill in the "holes" in your seasoning and you'll be able to use the pan again