Easy Freezer Cooking Lasagna Casserole
Make a double batch of this easy freezer cooking lasagna casserole- one for tonight and one to enjoy later.
Lasagna is the perfect dish to serve for a weeknight meal. Most of the time, my lasagna seems to take me hours to make. By just altering a few ingredients, making sure that I have an extra freezer-safe pan to double my efforts, I can have two dinners prepared in the time it takes to only make one.
I love to serve lasagna with a salad and some yummy homemade garlic bread. It’s a very filling meal, and most of my household agrees that leftover lasagna is only better tasting the second time around. Knowing that the leftovers will get eaten without an argument makes the time I put into making this easy freezer cooking lasagna well worth it.
- 1 lb. ground beef
- 1 medium onion, chopped
- 8 oz. rotini or dry pasta of your choice, cooked al dente
- 1 jar spaghetti sauce
- 1 15-oz. can diced tomatoes
- 2 eggs, beaten
- 2 cups ricotta cheese
- 8 oz. mozzarella cheese (sliced or shredded)
- herbs and spices to taste
- Brown onion and ground beef over medium heat, breaking up well, until cooked through.
- Stir spaghetti sauce and diced tomatoes into cooked beef mixture.
- Sprinkle 4 oz. of the mozzarella cheese over top of tomato-beef mixture. Allow to melt and then stir to incorporate well.
- Combine the remaining mozzarella, ricotta and eggs in a medium bowl.
- Spoon 1/3 of the meat mixture in the bottom of a 13x9" pan.
- Top with 1/3 of the cooked noodles.
- Top with 1/3 of the ricotta cheese mixture.
- Repeat this process twice, creating 3 layers within the pan.
- Top with additional mozzarella and Parmesan cheeses, as desired.
- Bake at 350F for 30-40 minutes, or until bubbly and hot.
- Let stand 10 minutes before serving.
- Prepare as directed above. Do not bake.
- Freeze, covered, unbaked and labeled for up to 3 months.
- To prepare frozen lasagna, bake from frozen at 350F for 40-60 minutes, or until heated through.
Typically, I add extra oregano, basil, and garlic to any store-bought sauces that I purchase. I actually prefer making my own homemade sauce from the tomatoes I grow in my garden. I can control the spices according to my own tastes that way. Many people have their own personal favorite brand or use whatever was on sale that week. Anything you choose is fine as long as you’re family eats it.
I also love to add a bit of oregano and nutmeg to my ricotta and egg mixture. Something about adding just a touch of nutmeg makes the dish just a little better.
You may also want to switch this up by using 1/2 a pound of ground beef and a 1/2 a pound of ground sausage. Add pepperoni if you have pizza lovers. Make this recipe as personalized as you like.