This is the best make ahead homemade lasagna recipe this side of Italy! Delicious and hearty, this baked lasagna with tender pasta and melting Italian cheese is surrounded by bubbly tomato sauce and authentic spices. Easy to make, freezable, and comfort food at it’s finest!
![A white pan of cooked lasagna.](https://i0.wp.com/happymoneysaver.com/wp-content/uploads/2020/12/freezer-lasagna-3.jpg)
Lasagna is one of those meals that changed my life. Seriously.
When I first met my husband, I made this homemade lasagna for dinner for him and his roommates. I think this lasagna might have helped him fall in love with me…yes, people, it’s that good! 🙂
![A white plate of a lasagna serving with lettuce on the side and a black fork.](https://i0.wp.com/happymoneysaver.com/wp-content/uploads/2020/12/freezer-lasagna-2.jpg)
This lasagna recipe is not difficult to prepare. But it does require some steps, which is why no one “whips up” a lasagna after work.
I’ve created a wonderfully freezable lasagna you can prepare like an Italian grandmother on Sunday and serve like an American mom on Tuesday after soccer practice!
![A white dish of lasagna with a metal spatula on the side in it.](https://i1.wp.com/happymoneysaver.com/wp-content/uploads/2020/12/homemade-lasagna-22.jpg)
So, I’m giving you my best option for creating and serving lasagna:
Prep it, freeze it, thaw it, bake it, eat it.
The beauty of this method is that you can make it ahead of time, but you’re only cooking the lasagna once.
From one busy mom to another, I want you to be able to grab a prepared but uncooked lasagna from the freezer, thaw it in the fridge, then bake and serve the next night for dinner.
INGREDIENTS – WHAT YOU NEED
This make-ahead freezer lasagna has 4 main ingredients – pasta, cheese, meat, and sauce, along with onions, salt, garlic powder, and parsley. You can absolutely shop for ingredients with a budget in mind.
HOW TO MAKE FREEZER LASAGNA – Step by Step
![A glass bowl of cheese and herbs, a bowl of tomato sauce, some cooked lasagna noodles and a glass bowl of shredded cheese.](https://i0.wp.com/happymoneysaver.com/wp-content/uploads/2020/12/homemade-lasagna-6.jpg)
Combine ground beef, onion, salt and garlic powder. Cook under med-high until browned and tender. Drain and put back into skillet.
Add spaghetti sauce and simmer for 15 minutes, stirring occasionally.
In a separate bowl combine cottage cheese, parmesan cheese and dried parsley. Mix well.
Boil your lasagna noodles until al dente, remove from water and set aside.
*Layering Lasagna*
![Process shots 1-6 of the ingredients of the lasagna and then the making of lasagna. Adding sauce, noodles, sauce, and cheese layers.](https://i0.wp.com/happymoneysaver.com/wp-content/uploads/2020/12/layering-homemade-lasagna-3.jpg)
Bottom Layer
- First add a small amount of spaghetti sauce mix to the bottom of your 9×13 pan. (photo #2)
- Layer a single row of noodles (photo #3)
- Layer 1/3 sauce (photo #4)
- Layer 1/3 Mozzarella Cheese (photo #5)
- Layer 1/3 Cottage cheese mixture – dotting it all over. (photo #6)
![Process shots 7-12 of the making of lasagna. Adding noodles, sauce, cheese layers and then more sauce.](https://i0.wp.com/happymoneysaver.com/wp-content/uploads/2020/12/layering-homemade-lasagna-1.jpg)
Middle Layer
- Layer single row of noodles (photo #7)
- Layer 1/3 sauce (photo #8)
- Layer 1/3 Mozzarella Cheese (photo #9)
- Layer 1/3 Cottage cheese mixture – dotting it all over). (photo #10)
![Process shots 13-15 of the making of lasagna. Adding cheese layers and then cooking it.](https://i0.wp.com/happymoneysaver.com/wp-content/uploads/2020/12/layering-homemade-lasagna-2.jpg)
Top Layer
- Layer single row of noodles (photo #11)
- Layer 1/3 sauce (photo #12)
- Layer 1/3 Cottage cheese mixture – dotting it all over. (photo #13)
- Layer 1/3 Mozzarella Cheese last so it bakes up all cheesy on the top. (photo #14)
- Cover with foil and bake in 350 degrees (F) oven for 40-45 minutes or until bubbly all over. Let stand 10 minutes. (photo #15)
HOW TO FREEZE LASAGNA
To freeze raw lasagna, simply cover the baking dish tightly with Saran Wrap, then cover with aluminum foil, label and freeze. You will be using the same baking dish for prep, freezing, baking, and serving, so I recommend not using a glass baking pan, use metal or foil pans instead.
![Baking dish of lasagna topped with melted cheese.](https://i0.wp.com/happymoneysaver.com/wp-content/uploads/2020/12/homemade-lasagna-19.jpg)
IS IT BETTER TO THAW FROZEN LASAGNA BEFORE COOKING IT?
Whenever possible, I like to thaw dishes like lasagna overnight before baking them. This accomplishes 2 things:
- The food spends less time in the oven, so dinner is ready sooner.
- The food cooks more evenly (I’m talking to you, cold lasagna center!).
However, you CAN bake a lasagna from frozen, it’s just gonna take longer to bake. Note: don’t place a glass or ceramic baking dish that’s filled with frozen lasagna into a hot oven…it could shatter!
To bake from frozen: Remove the foil and saran wrap from the pan, and re-cover with the foil.Place lasagna into the oven and bake at 325°F covered for 1.5 – 2 hours or until you can see or hear bubbling sauce in the middle. Remove foil and cook for an additional 10-12 minutes, until golden on top. Let stand 15 minutes before serving.
CAN I USE NO-BOIL LASAGNA NOODLES?
No-boil lasagna noodles are a great option when you want to save time and a few steps. In my experience, however, you lose a little quality in the final product you’re making. No-boil noodles are missing some of that starch that helps the sauce and cheese stick to the pasta. And the noodles end up being less firm than I prefer.
![A white dish of lasagna with a serving taken out with a metal spatula.](https://i1.wp.com/happymoneysaver.com/wp-content/uploads/2020/12/homemade-lasagna-26.jpg)
PRO TIPS/RECIPE NOTES
- When cooking lasagna noodles for the recipe, remove them carefully from the water with tongs and lay them across a cutting board to dry and cool off. Don’t stack them, or they will stick together.
- When preparing your ingredients in the baking dish, try to cover your top row of lasagna noodles with cheese and/or sauce before baking. Exposed, naked noodles end up burnt and hard.
- Before cutting your baked lasagna to serve, let it stand for 10 minutes after you remove it from the oven. This will help the servings hold their classic lasagna shape.
- Shredded Romano can be substituted for shredded Parmesan cheese. It has a similar flavor, and usually costs less.
- If using foil pans, this Lasagna can be quite heavy so make sure and put a cookie sheet underneath of it before you bake.
- NEVER thaw your freezer lasagna on the counter. Always in the fridge.
WHAT OTHER MEALS CAN YOU MAKE AHEAD AND FREEZE?
- Create these Mini Chicken Pot Pies
- Make this Simple Chili With Smoked Sausage
- Prepare these Sausage McMuffin Make Ahead Breakfast Sandwiches
- Make these Creamy White Chicken Enchiladas
- Make this Pressure Cooker Cajun Chicken Sausage and Rice
If you make a batch of this freezer lasagna, I would love to see it! Snap a picture of it and share it with me on Instagram using the hashtag @happymoneysaver and tagging me @happymoneysaver
![Baking dish of lasagna topped with melted cheese.](https://i0.wp.com/happymoneysaver.com/wp-content/uploads/2020/12/homemade-lasagna-19-450x450.jpg)
Easy Homemade Lasagna
Ingredients
- 1 lb ground beef
- 1 onion (chopped)
- 1/2 tsp salt
- 1/8 tsp garlic powder
- 15 oz spaghetti sauce (I use traditional Ragu)
- 1 pint cottage cheese
- 1 cup grated Parmesan cheese
- 2 tbsp dried parsley
- 10 oz lasagna pasta (cooked to al dente and cooled in cold water)
- 12 oz shredded mozzarella cheese (about 1 ½ cups)
Instructions
- Add ground beef, onion, salt and garlic powder to a medium skillet. Cook on med-high, stirring and chopping into the beef so you have small ground size pieces, and cooking until browned and tender. Drain fat from meat using a strainer and put back into skillet. Add spaghetti sauce and simmer on low for 15 minutes, stirring occasionally.
- In a medium bowl combine cottage cheese, parmesan cheese and dried parsley. Mix well.
- Boil your lasagna noodles as directed on the box to al dente. Remove them carefully from the water with tongs and lay them across a cutting board to dry and cool off. Don’t stack them, or they will stick together. (If you are freezing this lasagna for later cook less than al dente, to where the noodles are getting soft, but still have a firm bite.)
*Layering Lasagna*
- First add a small amount of spaghetti sauce mix to the bottom of your 9×13 pan.
- Layer a single row of noodles.
- Layer 1/3 sauce.
- Layer 1/3 Mozzarella Cheese.
- Layer 1/3 Cottage cheese mixture (dotting it all over).
- Layer single row of noodles.
- Layer 1/3 sauce.
- Layer 1/3 Mozzarella Cheese.
- Layer 1/3 Cottage cheese mixture (dotting it all over).
- Layer single row of noodles.
- Layer 1/3 sauce.
- Layer 1/3 Cottage cheese mixture (dotting it all over).
- Layer 1/3 Mozzarella Cheese last so your topping will be cheesy.
BAKE IT NOW
- Cover baking dish with foil and bake in 350°F oven for 30-35 minutes. Remove foil and cok for an additional 10-12 minutes, until bubbly all over and golden on top. Let stand 15 minutes before serving.
MAKE IT A FREEZER MEAL
- Wrap baking dish tightly with plastic wrap, pressing down to gently remove air. Cover with foil, label and freeze.
THAW & COOK
- Place dish in refrigerator for at least 24 hours or up to 48 hours to thaw. Preheat oven to 350°F. Remove plastic wrap and foil, re-cover with foil. Bake for 45 minutes. Remove foil and bake an additional 10 minutes more until bubbly all over and golden on top. Let stand 15 minutes before serving.
Notes
- When cooking lasagna noodles for the recipe, remove them carefully from the water with tongs and lay them across a cutting board to dry and cool off. Don’t stack them, or they will stick together.
- When preparing your ingredients in the baking dish, try to cover your top row of lasagna noodles with cheese and/or sauce before baking. Exposed, naked noodles end up burnt and hard.
- Before cutting your baked lasagna to serve, let it stand for 10-15 minutes after you remove it from the oven. This will help it hold it’s classic lasagna shape.
- Shredded Romano can be substituted for shredded Parmesan cheese. It has a similar flavor, and usually costs less.
- If using foil pans, this Lasagna can be quite heavy so make sure and put a cookie sheet underneath of it before you bake.
- NEVER thaw your freezer lasagna on the counter. Always in the fridge.
Nutrition
Loved this recipe?
Make sure to follow on Instagram @happymoneysaver and on Pinterest @happymoneysaver for more money savin’ recipes!
This recipe was first posted Feb. 24th, 2018, but has been updated with new photos and better detailed instructions and tips on Dec 17th, 2020.
Comments & Reviews
Kaitlyn says
Hi I want to make this to drop off at a friends tomorrow. Will it be fine to sit in the fridge for a day without going into the freezer/baking?
Karrie says
Yes it can be in the fridge for up to 5 days before baking.
Nancy Brandt says
I made this once and it was wonderful. Making it again now and realized I forgot to cover with foil! So halfway thru I covered it. Am hoping I didn’t ruin it!
Emmie says
Just want to know who the hell makes lasagna with cottage cheese, not ricotta????
Karrie says
I do. 🙂 It’s my mothers recipe.
Kaylee John says
I also make lasagna with cottage cheese. It’s good 🙂
Terri says
That is what my mom used my whole life. I was a teenager before I realized she used cottage cheese.
Ali says
Can you use the precooked lasagna noodles for freezing?
Happy-Money-Saver says
Yes, I like to cook the noodles as I am assembling the lasagna.
Paula Rustad says
How long can this recipe be frozen up to? 3 months?
Happy-Money-Saver says
Yep 3 months..if it lastas that long!
Deb says
This looks so good, and your instructions are great! I’d love to make some of these for my daughter. I have a question…does freezing change the consistency of the cottage cheese? Thank you!
Karrie says
Nope, it’s great in this baked up.
Rachel Marquardt says
This looks delicious and I am going to make two in my next meal prep. Love the step by step recipe and the photos are beautiful. I enjoy your blog!
Hans says
What happened to the mince meat?
Kriti says
At what point do I freeze this recipe? Before baking or afterwards?
Karrie says
Before baking is what I do in this recipe. 🙂
Crystal Taylor-Hikal says
For a family of six that wants to do the freezer meals once a week, how many cheat freezers do I need? I’d love to see a complete shopping list for your 15 make ahead meals in consideration of X numbers of people and number/size of aluminum pans needed. I think this is going to be a life changer ?? Keep them coming!
Crystal Taylor-Hikal says
*chest freezers (typo)
Karrie says
Hi! I have a complete shopping list on my youtube channel for the 15 easy freezer meals! Search up Karrie or Happy Money Saver on youtube and find the 15 easy freezer meals video and in the description is where you will find the shopping list!!
Monica says
please clarify you said: “Or if you pull one out of the freezer un-thawed you can cook it at 350 degrees for around 1.5-2 hours.” so pull out of freezer then let thaw ? then cook ? thank you I’m going to make this
Karrie says
Hi, this is if you go from freezer to oven without thawing that it takes that long. Otherwise if you thaw it first, it will be less time to bake. 🙂
Emily says
So is this recipe for just 1 or for multiple?
Karrie says
Just for one 🙂
Ramona says
I want to make this for my elderly mom so she can just pop in microwave. (I don’t trust her not to forget that something is in oven.) So, can I bake this and then chill and cut into portions and freeze for just warming in microwave?
Karrie says
Yes you can, absolutely!
Karen says
What would be the best way to freeze the lasagna for single servings? I live alone and am having surgery, so trying to prepare to make my life easier for a month or so.
Karrie says
Just make into individual sized portions in oven-safe baking dishes and you’ll be fine! You can use mini foil loaf pans or smaller round baking dishes, anything that is oven safe.
Ann Bowman says
Just a note to you concerning the no cook ahead noodles. I had a faiure only once and then I learned a trick…add an extra 1/2 to 3/4 cup of water and then put foil on top and seal firmly. My recipe is almost exactly like yours. Its the steam that aids the cooking and the water is gone when finished. Never failed since learning this.
erika holgers says
I do this too!!
Elaine Pyer says
Oh forgot to ask can I make ahead the night before and just keep in the frig?