Freezer Friendly Lasagna Recipe
Jake and I both work multiple jobs. I'm working on my PhD during the day, work as a research analyst with my advisor's research team, and help run Souper Cubes. Jake works at a tech company 5 hours away from our house (he flies a lot) and helps run Souper Cubes as well. This means that more often than not, we're exhausted during the weekday and want easy and complete dinner meals.
The first complete dinner dish we prepped was our homemade Shepherd's Pie (though since it uses ground beef it should technically be called a Cottage Pie). We love how easy it is to throw a 2cup portion in the oven and have dinner read with little to no effort. This inspired us to come up with another complete dinner to prep: lasagna! This is now a staple in our freezer stash.
The recipe below makes 6 dinner-sized portions but you can easily make 12 lunch sized-portions. If you're taking this for lunch, I recommend baking the lasagna in the 1cup trays, lettting it cool, then freezing. Once frozen, pop out and place in a freezer-safe bag. That way for lunch, you only need to microwave the lasagna. Since we were making these for dinners, we froze it assembled but unbaked. That way, all we had to do when we wanted it for dinner was bake it for 35 minutes in an oven-safe pan (Souper Cubes are oven safe up to 415F as a heads up).
A few notes regarding the sauce for lasagna:
- I ended up using Meal Plan Addict's Sneaky Spaghetti Sauce for this lasagna. It's loaded with veggies and you honestly cannot tell. The only change I made to her recipe is use 2lb of ground beef instead of 3lbs of ground turkey because we already had that in the freezer.
- You can also use our slow-cooked tomato sauce with beef. This sauce is my absolute obsession. It cooks in a lowheat oven for 4+ hours and develops an incredibly delicious flavor.
- You can easily make this vegetarian and omit the meat altogether.
Full recipe and video below
Prep your ingredients
You're going to need 8 cups of sauce to make 6 dinner-sized portions of lasagna. You can use Meal Plan Addict's Sneaky Spaghetti Sauce (loaded with veggies) or our slow-cooked tomato sauce (a staple in our freezer).
Cook your lasagna noodles
For this recipe, I prefer to use regular lasagna noodles instead of the no-boil version so that I can soften them, cut them in half (length wise), and easily stack in my 2-cup trays.
Instead of cooking the noodles in a pot, I boiled a large pot of water in our kettle. Then, I poured the boiling water into a casserole dish and added all the noodles. After 10-12 minutes, they were soft enough to cut in half. At that point, I drained the water.
Prepare the ricotta mix. In a bowl, mix ricotta, egg, shredded parmesan cheese, and parsley
I prefer to use Italian parsley over curly parsley for this.
Assemble your lasagna. First, place a big spoonful of sauce at the bottom of each cube.
Next, add one layer of lasagna noodles
To make life easier, I used kitchen shears to cut each noodle in half (lengthwise)
Add a spoonful of the ricotta mixture, then spread
Add a spoonful of shredded or sliced mozzarella cheese
Add a spoonful of sauce
Add an additional layer: noodles --> ricotta cheeese --> mozzarella cheese. Then, add another spoonful of the sauce (if you have any remaining) and top with mozzarella
Cover with lid and freeze until you're ready to eat them
To save freezer space, we popped the individual lasagnas out of the 2cup tray and placed 4 of them in a gallon-size Ziploc bag.
When you're ready to bake, preheat oven to 375F. Then bake for 35-40 minutes, then broil for 3-4 minutes.
To save on baking time, let the lasagna thaw in the refigerator overnight or durring the day. However, if you don't, that's okay too. It will just take slightly longer to bake. To confirm it's ready, you can use a toothpick to pierce through it.
Michelle's Freezer-Friendly Lasagna Recipe
- 1 box of lasagna noodles
- 8 cups of spaghetti sauce (our favorite is slow-cooked spaghetti sauce)
- 20oz whole milk mozzarella, sliced or grated
- 16oz whole milk ricotta cheese
- 1 egg, whisked
- 1 bunch fresh parsley, chopped
- 1/2 cup parmesan, grated
- Salt and pepper to taste
- Cook Noodles. You can either cook your noodles in a pot or place boiling water in a casserole dish with noodles. Set aside for 12 minutes. Once soft, drain noodles and cut in half (lengthwise).
- Prepare Ricotta Mix. In a medium-sized bowl, add ricotta cheese, egg, parmesan cheese, and parsley. Mix together. Season with salt and pepper to taste.
- Assemble Lasagna. In your freezing container (we prefer the 2-cup trays for lasagna), place a spoonful of spaghetti sauce. Make sure to spread it across the bottom. Then add one layer of lasagna noodles. Next, add a spoonful of the ricotta mix. Then add mozzarella cheese (either grated or sliced). Now add another spoonful of spaghetti sauce, followed by a layer of lasagna noodles.
- The layering should be: spaghetti sauce --> noodles --> ricotta mix --> mozzarella --> spaghetti sauce --> noodles --> ricotta mix --> mozzarella --> spaghetti sauce --> mozzarella
- Freeze Lasagna. Once you're done assembling the lasagnas, place in freezer overnight.
- Bake Lasagna. When you're ready to bake, thaw in refigerator for a few hours and then bake in a 375F oven for 35-40 minutes. Then place under a broiler for 3-4 minutes.
Looking for other complete dinners you can freeze in 2cup individual portions? Check out our Shepherd's Pie Recipe. You're going to love it.
Freeze Food in Perfect Portions.