Meal Prep Freezer Lasagna
This make-ahead freezer lasagna yields two large pans of seasoned ground beef, ricotta, and marinara—ideal for meal preppers who want ready-to-bake dinners on hand.
This make-ahead freezer lasagna yields two large pans of seasoned ground beef, ricotta, and marinara—ideal for meal preppers who want ready-to-bake dinners on hand.
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In a large skillet over medium-high heat, add the ground beef and diced onion.
Season the beef with ranch seasoning, oregano, paprika, and crushed red pepper flakes. Cook, breaking up the meat, until it is browned. Drain any excess grease.
While the meat is cooking, bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain and set aside.
Stir the marinara sauce into the cooked ground beef to create the meat sauce. Let it simmer for a few minutes.
In a separate mixing bowl, combine the ricotta cheese, cottage cheese, and egg. Mix until well combined.
To assemble the lasagnas, spread a thin layer of meat sauce on the bottom of two large aluminum baking pans.
Arrange a single layer of cooked lasagna noodles over the sauce.
Spread a layer of the ricotta cheese mixture over the noodles.
Sprinkle a layer of shredded mozzarella cheese over the ricotta.
Repeat the layers: meat sauce, noodles, ricotta mixture, and mozzarella cheese, until the pans are full.
Finish with a final layer of meat sauce and a generous topping of shredded mozzarella cheese.
Cover the pans with lids, label with the date, and store in the freezer.
Wrap completely cooled lasagna tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator or bake from frozen at 375°F for 55–70 minutes, covered.
Yes. Assemble the lasagna completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 25–30 minutes to the cooking time.
You can bake from frozen or thaw overnight in the refrigerator first. Thawing reduces baking time by about 15 minutes but either method works.
You can use all ricotta or all cottage cheese, though the texture will differ slightly. A 1:1 swap works; cottage cheese yields a slightly thinner filling.
Bake covered at 375°F for 55–70 minutes from frozen, or 35–40 minutes if thawed. Cover with foil to prevent drying and uncover the last 10 minutes to brown the top.
Yes. Double all ingredients to yield four pans, or halve them for one. Cooking times remain the same; adjust oven space as needed.
