Make Ahead Freezer Lasagna Recipe
For ages, lasagna has been considered a quintessential “Freezer Food”. Why buy frozen lasagna, when you can easily make your own at home? Cue up this Make Ahead Freezer Lasagna Recipe.
You heard me right.
I said step aside Stouffer’s Lasagna with Meat Sauce.
There is a new sheriff in town!
Two reasons why lasagna makes a wonderful “Double Dinner” freezer meal is because:
- It is so delicious. People of all ages love it! Kids, teenagers, adults, and elderly are all fans of this baked pasta dish. That is also why I love keeping a pan in the freezer to give away to others who may need it.
New neighbor? Give them a pan of lasagna.
Friend lost a loved one? Give them a pan of lasagna.
All-girl sleepover? Give them a pan of lasagna.
New parents? Give them a pan of lasagna.
(I think you get my drift now).
2. Making lasagna is a process. So why not make plenty of food and freeze some for later?
With this recipe you can make one 9×13 inch pan or two 8×8 inch pans. Sometimes you can squeak out enough ingredients to also make one or two additional mini loaf pans.
Mini loaf pan sized lasagnas are perfect for individual servings.
A great item to leave for single loved ones or your hubby when going out of town for the weekend on a girls trip!
Whichever way you make, bake, or slice it this recipe is a simple, easy, and quick winner the whole family will enjoy!
Make Ahead Freezer Lasagna Recipe
This simple and easy Make Ahead Freezer Lasagna Recipe is the perfect homemade substitution for Stouffer's Lasagna with Meat Sauce
Ingredients
- 1 box (16 oz) Lasagna Noodles
- 1 lb Ground Beef
- 1 lb Sausage I use mild breakfast sausage
- 1 jar (26 oz) Spaghetti Sauce
- 2 cups Cottage Cheese or Ricotta
- 1 cup Parmesan Cheese
- 3 tsp Prepared Pesto
- 4 cups Shredded Mozzarella
Instructions
-
Cook noodles according to package directions, until just shy of al dente (they will cook more when baked).
-
Meanwhile, brown ground beef with sausage. Drain excess fat and stir in your favorite spaghetti/pasta sauce.
-
In a small bowl, stir together cottage cheese, Parmesan cheese, and prepared pesto.
-
Start layering into pans. This recipe can make 1 9×13 inch baking pan or 2 8×8 inch baking pans. Put a very small amount of the meat sauce in the bottom of the pan.
-
Place a layer of noodles along the bottom of the pan(s), followed by a layer of meat sauce. Spread evenly. Next top with a thin layer of cheese/pesto mixture. Spread evenly. Sprinkle with a small amount of the mozzarella cheese.
-
Repeat layers until all the ingredients are used up. Top the lasagna with a thick layer of the mozzarella cheese.
-
If baking a lasagna right away, place pan in a preheated oven set at 350°F. Bake for 30 minutes or until cheese is melted and sauce is thick and bubbling.
-
Cover the remaining baking pan(s) with aluminum foil. Write the following instructions on the foil:
Freezer Lasagna
__/__/__ (Date)
*Thaw Overnight in the Fridge
*Bake uncovered at 350°F for 30 minutes
Place prepared baking pan(s) in the freezer for a meal at a later time.
Recipe Notes
Did you make this recipe?
Tag me on Instagram using @MyFarmhouseTable or #MyFarmhouseTable
How long will this last in the freezer?
Lasagna is best when used within 3-4 months, but can last longer. Just depends on how well it is covered and cared for in the freezer. Sometimes I buy extra large freezer bags and place my pans in them for an added layer of protection.