Freezer Lasagna Recipe

What Do I Serve Alongside Lasagna? 

Now, before we jump into the recipe, I thought I’d share some lasagna side ideas in case you’d need to plan ahead of time and make homemade bread or add some veggies to your cart the next time you’re shopping. 

I’m a big fan of health and enjoy making meals like lasagna with green vegetables! My go-to sides are steamed broccoli florets, peas, or mixed vegetables. If I have a pack of romaine hearts, I’ll chop up a salad, usually with Italian or homemade Caesar’s dressing.

I will make homemade croutons if I have leftover bread, but I’ve been loving Aldi’s Organic croutons for a good price. Any seasonal roasted vegetable will go with lasagna! We love eating lasagna with garlic bread, which is essentially seasoned butter with herbs on Italian Bread. This is the whole wheat sourdough sandwich bread pictured below. 

Prep Veggies:

While the beef browns, it’s the perfect time to chop, grate, and dice the veggies! I use a box grater to shred my carrots, slice the celery stalk using a sharp knife, and dice the onions into small cubes. The canned mushrooms are already sliced, so all I have to do is drain and add them to the meat. 

How To Freeze Lasagna Step-by-step:

For step-by-step photos and instructions, go to the recipe card below. To freeze lasagna, you will need to fully assemble it inside a freezer-safe dish, cool it completely, and then wrap it tightly with heavy-duty aluminum foil to prevent freezer burn. Always label freezer meals so you can locate them more easily in the freezer. 

To freeze lasagnas, you’ll need freezer-durable baking pans. I prefer to use disposable half-size deep steam table pans (11×9 from Costco), but any 13×9-sized baking dish will work, including glass (if you read my pro-chef tip** below). 

Following these steps in the given order is the most efficient way to make freezer lasagna. 

1. Start with the meat sauce, which takes the most time from the entire meal. In a deep skillet, Brown the ground beef, then add chopped onions, grated carrot, and chopped celery. Once the onions are sweating, add the canned mushrooms (if using) and cook until the veggies are soft. 
2. Add the spices to the beef mixture (oregano, salt, and pepper). 
3. Then mix in the pasta sauce, give it a good stir, and turn it off. The meatsauce is ready for assembling. Set it aside. 
4. In the pan that you will be assembling the lasagnas, place all nine pieces of the dried lasagna noodles inside. Cover the pasta with boiling water and soak the noodles for 4 minutes. I work with one pan of noodles at a time, so the pasta doesn’t stick, and so I don’t overcrowd my kitchen with noodles.
5. Meanwhile, make the ricotta cheese filling by mixing together two containers of ricotta cheese, an egg, parmesan cheese, and dried parsley in a medium-sized mixing bowl. Set aside. 
6. Assemble freezer lasagnas: drain the pasta noodles and hang over the rim of a colander so they don’t stick (noodles should flex).
7. Add 1.5 cups of meat sauce to the bottom of the pan, 3 noodles, 1/2 cup ricotta cheese filling, 2/3 cups shredded mozzarella, 2 Tbsp shredded parmesan, and 1.5 meat sauce. Top with 3 noodles and repeat, ending with the last layer of meat sauce, 1 1/2 cups of mozzarella, and 2 Tbsp parmesan cheese. Sprinkle the top with dried parsley. 
8. Repeat the process with the second pan. 
9. Cover disposable pans with heavy-duty foil and label the tops with a Sharpie “Freezer Lasagna.” “Bake at 350°F for 1 hour”. 

How To Freeze Lasagna In Individual Portions?

Lasagnas can be assembled and frozen into smaller disposable 8×8 square pans or disposable loaf pans (for two people). There is a variety of disposable pan sizes that you can choose from. Select the size that best suits your serving needs.