It is just as easy to make 4 lasagnas as it is to make 1 and this freezer friendly lasagna recipe is sure to be a hit in your family!
If I had to make a list of my husband's favorite foods, I am sure that lasagna would be in his Top 3. He has been like that since I met him 25 years ago and I don't see that changing any time soon. As for my children? It would probably be in their Top 10.
So we can never go wrong serving lasagna in this house! The only problem? They take some time to make and assemble, and then you still have to bake it for almost an hour.
A long time ago, I decided that, if I was going to spend the time to make one lasagna, I was going to make several at the same time and freeze them (the same can also be said of my Mexican lasagna recipe because it also freezes beautifully)!
The whole idea behind freezer cooking is to save you time AND money, so whenever I am thinking about having a “lasagna day”, I start planning and looking for sales on the ingredients.
The lasagna noodles are cheap (you can usually find SOME brand of them on sale at least 3 out of 4 weeks per month), eggs are cheap, parsley is very cheap, etc.
Your biggest expense is going to be the cheeses, so always be on the lookout for sales on that!
If you have an Aldi near you, you can usually find great everyday prices at Aldi. Likewise, if you live near a Wegmans, you can buy the 5-pound bag of mozzarella for about half the price per pound as buying the 8 oz and 16 oz bags that you normally buy at the grocery stores (this is how we buy mozzarella anyway, because you can freeze mozzarella. We just bring it home and divide it up in to 5 freezer bags and freeze it!).
We let our Costco membership lapse, so I am not sure what they are charging at the wholesale clubs now, but basically, you don't want to pay more than $1.99/lb for mozzarella cheese. Look for sales, stock up and freeze it until you are ready to have a “Lasagna Day”!
The recipe below is to make 1 lasagna….simply double or triple it, depending on how many you want to make for the freezer!
- 1 box (16 oz) lasagna noodles
- 36 oz pasta sauce
- 1½ lbs shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 egg
- 16 oz ricotta cheese
- ¼ cup minced fresh parsley
- ¼ cup minced fresh basil
- 2 tsp dried oregano
- Prepare pasta according to directions on box. Drain, rinse and set aside.
- Combine parmesan cheese, ricotta cheese, egg and herbs in a bowl.
- Pour about ½ cup of the pasta sauce in the bottom of your pan. Spread sauce so that there is a light coating of sauce.
- Lay 1 layer of noodles over the sauce, making sure that the noodles slightly overlap. Top with about 1 cup of sauce.
- Place "drops" of the ricotta cheese on top of the noodles (use about ¼ of the mixture)
- Sprinkle about ¼ of the mozzarella cheese on top of the ricotta.
- Top with another layer of lasagna noodles.
- Repeat layers until all ingredients are used or the pan is full.
- If freezing: wrap the pan well with several layers of aluminum foil and freeze. When ready to bake, allow to thaw completely before baking
- If not freezing: Bake 350F for about 90 minutes