Save time and prepare for busy days ahead with this amazing freeze ahead lasagna recipe. With layers of noodles, cheese, & meat sauce, it’s a perfect pasta dinner – without having to cook the noodles first! Make a pan for dinner tonight and freeze another one to have on a later date!
Why You’ll Love this Freezer Meal Recipe
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My mother-in-law was one of those cooks who rarely needs a recipe. She just somehow knew by instinct what to put in a recipe and how much.
I got this recipe from watching her prepare lasagna for a huge group of guests. As she worked away, I jotted down what she was doing. I couldn’t believe that you didn’t need to cook the noodles first, and it turned out great!
This recipe is a perfect freezer meal to make ahead of time and have for busy days or unexpected guests. This recipe makes 2 9×13 inch pans. If you only want to make one pan, just divide the ingredients in half.
If you’re cooking for two (like we are these days), treat yourself to some small sized casserole dishes and assemble multiple ones and put them in the freezer. It’s like having homemade convenience food!
Ingredients (for 2- 9 x 13 pans of lasagna ):
3 pounds ground beef
1 large container (67 oz) pasta sauce – Prego brand is my favorite
1 large container (750g) cottage cheese
1 1/2 (375 g) boxes lasagna noodles- any kind
4 cups grated mozzarella cheese
Step by Step instructions for the best make ahead lasagna:
Brown 3 pounds hamburger and add 1 jar of family –sized (1.75 liters) Prego spaghetti sauce and 1/2 cup water. Simmer for a few minutes. This will become the “meat layer”.
Grate 4 cups mozzarella cheese
Assemble layers in a 9 x 13 inch baking pan in the following order:
small layer meat
lasange noodles, uncooked
small layer of mozzarella cheese
lasagna noodles, uncooked
cottage cheese
small layer meat
uncooked lasanga noodles
remainder of sauce
mozzarella cheese
If freezing ahead, cover with a layer of plastic wrap and then foil. Use a sharpie marker to label it and place in the freezer for up to 3 months.
How do I cook make ahead lasagna?
When ready to use, *thaw in refrigerator and then bake covered at 350 degrees for about 1 hour, or until knife inserted in center indicates the noodles are tender. If you notice it is getting dry while baking, pour a bit of water around the edges.
{**Or, if you forget to thaw it, like I do most of the time… Take from the freezer, put it in the oven while it is preheating and bake covered 1 ½ hours at 300 degrees and then bake ½ hour at 350 degrees.}
Insert a knife in the center of the pan. If it slides through the noodles easily, then the pasta is done and it’s is ready. By that time, you should also notice it bubbling around the edges, and the cheese melted on top, too.
TOP TIPS
The layers of this lasagna aren’t generous, which is a budget saving tip. If you want to load up the layers with more, feel free to do so!
Make sure the last layer of sauce covers all the noodles and down the sides well. It should seem just a little bit “thin”, but that is ok. The extra liquid is what helps cook the noodles as it bakes.
Check on the lasagna during the baking process. If it seems to be getting dry, just pour a little water around the edges.
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The Best Make Ahead Lasagna Recipe
Yield: 24
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour15 minutes
Save time and prepare for busy days ahead with this amazing freeze ahead lasagna recipe. With layers of noodles, cheese, & meat sauce, it's a perfect pasta dinner - without having to cook the noodles first!
Ingredients
(for 2 - 9x13 pans)
3 pounds ground beef
1 large container (67 oz) pasta sauce – Prego brand is my favorite
1 large container (750g) cottage cheese
1 1/2 (375 g) boxes lasagna noodles- any kind
4 cups grated mozzarella cheese
Instructions
Brown 3 pounds hamburger and add 1 jar of family –sized (1.75 liters) Prego spaghetti sauce and 1/2 cup water. Simmer for a few minutes. This will become the “meat layer”.
Grate 4 cups mozzarella cheese
Assemble layers in a 9 x 13 inch baking pan in the following order:
Small meat layer
Lasagne noodles, uncooked
Small layer of mozzarella cheese
Noodles
1 carton (500 ml) cottage cheese
Small meat layer
Noodles
Remainder of sauce
Mozzarella Cheese
If freezing ahead, cover with a layer of plastic wrap and then foil. Use a sharpie marker to label it and place in the freezer for up to 3 months.
Notes
When ready to use, thaw in refrigerator and then bake covered at 350 degrees for about 1 hour, or until knife inserted in center indicates the noodles are tender. If you notice it is getting dry while baking, pour a bit of water around the edges.
If you would like to bake it on the same day you make it, just cover with foil and bake covered with foil for 45 minutes. Remove foil and poke a noodle in the center of the pan to see if it is tender. If not, cover and bake some more. Pour a little water around the edges if you see it getting dry.
If you'd like to brown the cheese slightly on the top, turn the oven to broil and broil on a high rack for about 3 minutes or until the noodles just begin to brown.
Let the lasagna rest a few minutes on the counter before cutting and serving.
Lasagna is the kind of food that can keep a family fed for many nights in a row, happily. But it has other perks, too: namely, that you can prepare the whole thing in advance, and store it in the fridge overnight—ready to pop in the oven an hour or so before dinner (just before the kids start to whine).
You can keep a built lasagna in the fridge for 4 days, possibly even 5 days, before cooking it. You could even make it and then freeze it for a few months. Do note, what ever you do, that the lasagna will start to dry out after a while and the uncooked pasta sheets will start to absorb flavors and liquid.
Is it better to freeze lasagna cooked or uncooked? To be succinct, freeze it uncooked. So much of this freezer lasagna is already cooked, that if you were to fully cook it, freeze it, and then cook it again to reheat, the end result would be very mushy.
Too much between one layer and another will keep you from ever getting a perfect slice. Too little and all you'll taste is pasta. Do not put large pieces of vegetables or meat in lasagna for the same reason as above. To get a perfect lasagna, the filling should be finely sliced or even creamy.
The lasagna needs at least 5 hours to chill and let the sauce soften the noodles, but you can definitely make it the night before (even 3 days before) and bake it when you need it. Want your own freezer lasagna? Wrap it up in foil once you assemble it, no need to bake it beforehand.
Yes, you can definitely prepare lasagna ahead of time and refrigerate it until you're ready to bake and serve. It's a convenient way to save time on the day you plan to enjoy the dish. Just be sure to cover it well before refrigerating to prevent it from drying out.
You can prepare lasagna up to 24 hours before baking it. To do so, follow these instructions: Assemble the lasagna in an oven-safe container and store it in the refrigerator. The temperature should be at or below 40 degrees.
If you make your lasagna the day before, it will probably taste better! Letting the dish set for a day let's the flavors meld. Just make sure that when you do make it, you don't overcook it is — that will make the pasta soggy; remember, you will need to reheat it when you are ready to serve.
Have you noticed if you cut your lasagne as soon as it comes out of the oven, it can be sloppy, falls apart easily and the sauce runs to the bottom of the dish? When you have it the next day, the sauce has had time to firm up and create an even richer tomato taste,” she says.
Yes, reheating that great lasagna is not as simple as sticking the dish in the microwave on HIGH until it is steaming hot. As lasagna cools, the noodles start to absorb the moisture from the sauce and cheese, making it chewy and dry.
Firstly, re-heating breaks down the protein and releases more of the umami compounds from their structures, whether it's the mushrooms, or tomatoes or even meat, and the dish will have a more rounded, savory mouthfeel.
Some acidic bakes (like fruit cobblers) and lasagna or casserole (containing tomatoes, citrus, or other acidic fruit) may bake best in a glass dish, to prevent the metal from reacting to the acidic ingredients.
Acidic ingredients like tomatoes and citrus can react with aluminum (the most common metal used in bakeware), creating a metallic taste in your food. This is why lasagna and other casseroles with acidic ingredients are often baked in glass.
The number one reason lasagna turns out soupy is, quite simply, too much sauce. There is such a thing as too much of a good thing, and this is it. To avoid baked lasagna swimming in sauce, use enough sauce to cover each layer but don't go overboard. Wet ingredients are another reason lasagna turns watery.
Absolutely! We love make-ahead lasagna because it gives the flavors time to meld and come together in the refrigerator. A whole lasagna is usually too big for the microwave, but it reheats beautifully covered in foil in the oven.
Transfer to a container: Transfer the lasagna to a large, airtight container. If the lasagna is in a baking dish, wrap it well with plastic wrap or aluminum foil. Label and date the container: Label the container with the date and contents to keep track of when it was made and how long it has been in the refrigerator.
Cooked lasagna keeps in the refrigerator for up to five days if stored in a tightly sealed container to keep out excess moisture and other contaminants. The best way to determine whether or not lasagna has turned is to look for dried-out noodles or a sour smell emanating from the tomato sauce and cheese.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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