Freezer Lasagna

This lasagna is built for the freezer. Layers of pasta noodles, spaghetti sauce, ricotta, mozzarella, and Parmesan get stacked in a disposable aluminum pan so you can assemble it now and bake it weeks later straight from frozen. It’s meal prep at its most practical.

Using an aluminum pan is the smart move here. It goes from freezer to oven without cracking, and you don’t tie up your good bakeware for weeks. The flexible amounts let you build it to your own taste, layering more cheese or sauce where you like it.

End with a thick layer of mozzarella on top. It protects the layers underneath from drying out in the freezer and melts into that golden, bubbly crust everyone fights over when it bakes.

Pro Tips

• Use no-boil lasagna noodles to save a step. They absorb liquid from the sauce as the lasagna thaws and bakes
• Wrap the assembled pan tightly in plastic wrap, then foil, to prevent freezer burn
• When baking from frozen, cover with foil for the first 45 minutes so the center heats through, then uncover to brown the top
• Let the lasagna rest for 10 to 15 minutes after baking so it sets up and slices cleanly

Variations

• Brown ground beef or Italian sausage into the sauce for a meat lasagna
• Add a layer of sauteed spinach or roasted vegetables between the cheese layers
• Swap ricotta for cottage cheese if that’s what you have on hand