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!
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.
Yields: 4 to 5 (8-inch) square aluminum pans. Feeds 2-3 people
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.
How much food does this work out to be?
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 u002du002d one to eat and four to enjoy later.
Easy-Prep 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!
How long can this be frozen (days, weeks, etc.)
Thanks!
I wouldn’t freeze this for more than 1 to 2 months.
Have you ever tried making this recipe using cottage cheese instead of ricotta cheese?
Not this particular recipe, but I have in others. I think it would be fine.
Are those noodles sheets or the conventional ones (like 2″ across)?
What is the difference in no-boil noodles and regular lasagna noodles? purchased regular lasagna noodles in error. To get the best flavor should I just purchase the no-boil noodles or do you have a suggestion. I don’t like pasta to overpower the dish. This is my first time making lasagna. I am diabetic and have to restrict my sodium and carbs.Please respond ASAP.
Hi Joyce, you can use either boil or no-boil noodles. I often use the no-boil for the simplicity, but if you use regular noodles and boil them first it should be just fine. Enjoy!
Are there gluten free lasagna noodles, & do you think this recipe would work with them?
I know in some lasagna recipes you add an egg to the filling.
with the ingredients listed above,how many pans will that make???
This is a great idea for busy nights. Thanks for the recipe!
This Lasagna looks delicious. This meal prep idea is great for back to school to save time on dinner,
Oh this is one thing I really want to start…is freezing meals for those busy school night. Lasagna is one of my families favorites…I have to try this!