I am visiting my son in Tennessee and making sure that he is eating right by loading him up with freezer meals. This Lasagna Freezer Meal Recipe is one of his faves!
This post contains affiliate links. If you purchase something from these links, About a Mom earns a small commission.
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. I also care about how much he’s eating.
By the time I am done, he should have a month’s 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.
What Should I Serve Along With The Lasagna?
If you want to increase the health quotient of the meal as a whole, a simple green salad with a light vinaigrette dressing would pair well. You could also roasted up some vegetables in olive oil. Zucchini, bell peppers, and eggplant would bring a flavorful side to the lasagna. Otherwise, garlic bread is a classic accompaniment to lasagna. It’s easy to make and can be found at most grocery stores.
Prep Time: 35 min.
Cook Time: 60 min.
Yields: 4 to 5 (8-inch) square aluminum pans. Feeds 2-3 people
Ingredients:
2 lbs lean ground beef
1 lb Italian sausage
2 (24 oz) jars marinara sauce
1 (15 oz) can tomato sauce
1 medium onion, chopped
1 tsp salt
1/2 tsp garlic powder
1 tsp Italian seasoning
15 no-boil lasagna noodles (1-2 packages should be good.)
2 (15 oz) containers Ricotta
1 cup grated Parmesan cheese
1 tsp dried parsley flakes
5-6 cups mozzarella cheese, shredded
Instructions
- 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!
Related Recipe: Lasagna Soup
Freezer Preparation
Once assembled, allow the lasagnas to cool completely before preparing them for the freezer. You don’t want to put something warm into your freezer. To be clear, lasagna should NOT be cooked but just assembled. They need to cool down because the sauce used still warm.
- 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.
How to Store and Cook Frozen Lasagna
You can safely store lasagna in the freezer for up to 3 months. I recommend letting them thaw for at least 4 hours in the fridge before baking them covered in foil, on 350 degrees for about 45 minutes. You can remove the foil and continue baking an additional 15 minutes, the top will be nice and crispy.
Once cooked, lasagna can be stored in the fridge for up to 3 days. As always, make sure to use an airtight container.
FAQs
I use 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. This recipe yields 4 to 5 (8 inch) square baking pans — one to eat and four to enjoy later.
Of course. It’s just an added step that, in this recipe, you don’t have to worry about. I want to mention that the no-boil lasagna noodles fit perfectly into these square pans. Each layer takes 2 of the no-boil noodles.
Yes, cottage cheese is a popular choice for lasagnas. I would recommend a lower-percentage cottage cheese so your lasagna isn’t too runny.
More Freezer Recipes You Might Like:
Freezer Mashed Potatoes
5 Healthy Slow Cooker Freezer Meals
Freezer Friendly Shepherd’s Pie
Baked Spaghetti Freezer Meal
Easy Lasagna Freezer Meal Recipe
Ingredients
- 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
Instructions
- 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!
If you like this recipe, please PIN IT and share it with friends!
What are your favorite freezer meals? This recipe for Italian Sausage, Spinach and Ricotta Stuffed Shells is another that I recommend!
I’m excited to try this! Do you have bake times to bake from frozen? It would be great if I could still make this if we weren’t planning on it ahead of time, or forgot to thaw
Hi Elizabeth – Yes, you can bake the lasagna directly from the freezer without thawing it. To do this, preheat your oven to 350°F and bake the lasagna, covered with foil, for about 90 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the lasagna is heated through, and the cheese on top is melted and bubbly. Always make sure to check the internal temperature with a food thermometer to ensure it has reached at least 165°F before serving. Enjoy!