Freezer Lasagna
Two pans of make ahead meat and ricotta lasagna built with uncooked noodles, ready to bake now or freeze for later.
Equipment
- Large skillet
- two 9x13-inch baking dishes
- Mixing bowl
- Plastic wrap
- Aluminum foil
Ingredients
Main Ingredients
- 2 lb ground beef 85% lean
- 2 onions diced
- 3 cloves garlic minced
- 1 carrot grated
- 1 celery stalk sliced
- 13 oz canned mushrooms two 6.5 oz cans, drained
- 48 oz pasta sauce or 3 pints homemade marinara
- ½ cup water loosens the sauce for uncooked noodles
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 30 oz ricotta cheese two containers
- 1 large egg
- ⅔ cup finely grated Parmesan cheese
- 2 tbsp dried parsley
- 18 uncooked lasagna noodles or no boil noodles
- 16 oz shredded mozzarella
- 8 oz shredded Parmesan cheese for the top
Instructions
Cooking
- Brown the beef. Cook in a skillet over medium heat for 8 to 10 minutes, then drain. Add vegetables. Cook the onions, garlic, carrot, and celery for 5 minutes, until soft.
- Simmer. Stir in the mushrooms, sauce, water, salt, pepper, and oregano. Simmer for 10 minutes.
- Mix the cheese. Stir the ricotta, egg, grated Parmesan, and parsley together.
- Layer. In two 9x13 inch dishes, layer sauce, 3 noodles, cheese filling, and mozzarella three times. Finish with sauce, mozzarella, and Parmesan.
- Freeze (optional). Wrap each pan in plastic wrap and foil.
- Bake. Thaw if frozen. Bake covered at 375 degrees F for 45 minutes, then uncovered for 15 minutes, until 165 degrees F in the center.
Notes
Substitutions: Use ground turkey or chicken. No boil noodles also work.
Tips: Cool the sauce before layering if freezing. Thaw overnight in the refrigerator.
Storage: Refrigerate baked leftovers for 3 to 4 days. Freeze unbaked for up to 3 months.