Freezer Lasagna
A comforting and filling Freezer Lasagna that can be prepared in advance, perfect for busy weeknights.
Ingredients
For the meat sauce
- 2 pounds ground beef (85% lean and 15% fat) Can substitute with ground turkey or chicken for a lighter option.
- 2 onions (diced)
- 3 cloves garlic (minced)
- 1 carrot (grated)
- 1 stalk celery (sliced)
- 13 oz canned mushrooms (two 6.5-oz cans, drained)
- 48 oz pasta sauce (or 3 pints of homemade marinara)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
For the cheese mixture
- 30 oz ricotta cheese (two containers)
- 1 large egg
- ⅔ cup finely grated parmesan cheese
- ½ cup dried parsley
For layering
- 18 uncooked lasagna noodles Can use no-boil lasagna noodles.
- 16 oz shredded mozzarella
- 8 oz shredded parmesan cheese
- Dried parsley for garnish
Instructions
Cooking the meat sauce
- In a large skillet, cook the ground beef over medium heat until browned.
- Add diced onions, garlic, carrot, and celery. Cook until the vegetables are soft.
- Stir in the mushrooms, pasta sauce, salt, pepper, and oregano. Let simmer for 10 minutes.
Preparing the cheese mixture
- In a bowl, mix ricotta cheese, egg, parmesan cheese, and parsley together.
Assembling the lasagna
- In a large baking dish, spread a thin layer of the meat sauce.
- Place 3 lasagna noodles over the sauce, then add a layer of the cheese mixture, followed by a layer of mozzarella.
- Repeat these layers until you run out of ingredients, finishing with a layer of meat sauce topped with mozzarella and parmesan cheese.
Freezing or Baking
- If you want to freeze the lasagna, cover it tightly with plastic wrap and aluminum foil.
- If baking, preheat the oven to 375°F (190°C) and bake for 45 minutes, or until bubbly and golden.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Always reheat thoroughly before serving. You can customize with extra vegetables like spinach or zucchini.