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I have spent this last week visiting my (big) baby boy in Tennessee. I don’t care whether your kid is 8 or 28, making sure they are eating enough good food and getting enough rest is something we moms obsess over. My son told me the other day that I worry more about how much he sleeps than he does. There is some truth in that. On the food front, I am making sure that he is eating right by loading him up with freezer meals. This Lasagna Freezer Meal Recipe is one of his faves!
By the time I am done, he should have a months worth of food in his freezer. I’m secretly hoping that he’ll want me me come stay with him for a week every month after this.
For the most part, I have been making his favorite dishes from childhood which started off with this lasagna freezer meal.
I used to make my own sauce for lasagna. I have since discovered that some of the stuff that comes in a jar is (almost) just as good as my own, and saves me a whole heck of a lot of time. I used jar sauce for this recipe.
Easy Lasagna Freezer Meal Recipe
Recipe yields 4 to 5 (8 inch) square aluminum pans. A perfect meal for 2 or 3 people.
2 pounds lean ground beef
1 pound Italian sausage
2 (24 ounce) jars marinara sauce
1 (15 ounce) can tomato sauce
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
15 no-boil lasagna noodles (1-2 packages should be good.)
2 (15 ounce) containers Ricotta
1 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
5-6 cups mozzarella cheese, shredded
In a large saucepan or pot, combine ground beef, sausage, onion, salt and garlic powder. Cook on medium-high heat until browned, crumbled and cooked through. Drain off any excess fat. Add marinara sauce, tomato sauce, and Italian seasoning. Stir to combine. Simmer for 15 minutes, stirring occasionally. Remove from heat and allow to cool.
Meanwhile, in a medium size bowl combine the ricotta, Parmesan cheese, and parsley. Stir to combine.
Lightly spray pans with cooking spray. For each pan of lasagna, spread a little sauce into the bottom of each pan. Top with a layer of 2 lasagna noodles. Spoon more sauce over the noodles. Top with dollops of the ricotta cheese mixture. Sprinkle with mozzarella cheese. Repeat.
Bake (thawed) lasagna, covered in foil, on 350 degrees for about 45 minutes. Remove the foil and continue baking an additional 15 minutes. Enjoy!
Pro tip: I used 8 inch square foil pans which are perfect for 2-3 people. My son can enjoy these with a friend or have leftovers for lunch the next day. He could maybe even share these meals with a future daughter-in-law? Just kidding. I’m not rushing him. Really.
This recipe yields 4 to 5 (8 inch) square baking pans. One to eat and four to enjoy later.
Note: I want to mention that the no-bake lasagna noodles fit perfectly into these square pans. Each layer takes 2 of the no-bake noodles.
To prepare the lasagna for the freezer, allow the lasagnas to cool completely. You don’t want to put something warm into your freezer. First cover in aluminum foil. Repeat with a second layer of foil. Next, wrap tightly with plastic wrap, and repeat. I like to write the heating instructions onto a sheet of paper and slip it in-between the layers of plastic wrap.
Also, be sure to write what the dish is… something that I totally forgot to do. He’ll have a surprise!
It’s so nice to have something like this on hand for those days that you just don’t have time to cook. Just pop it out of the freezer, allow it to thaw in the fridge, and bake.
What are your favorite freezer meals?