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!
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! 🙂
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!
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
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*
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)
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)
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.
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.
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
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.
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Elaine Pyer says
I printed this recipe in 2013 and it called for 4 oz lasagna noodles. The recipe above calls for 10 oz lasagna noodles??? Please advise (I’d like to bake for my brother to take home)
Marty says
Hi, I have a question. Due to freezer size, (this may be a silly question), can I freeze this in my pan and once it is frozen, remove it from the pan and cover it with saran wrap and foil. When I want to bake it, can I just take it out of the freezer and put it back into the pan it was frozen in. Thank you
Karrie says
Not a silly question at all! Yes you can totally do that. I’d suggest wrapping the pan first in plastic wrap or freezer paper so it will come out easily from the pan once frozen.
Tina McCoy says
Can you make this without the cottage cheese? If so do you replace it with anything?
Heather says
Yes, use ricotta cheese instead
Kenz says
Hey Karrie,
I’m going to make a bunch of these recipes for my best friend who is expecting her second child in a few months! I was wondering what you cover your lasagna pans with before you put them in the freezer?
Karrie says
Hi, plastic wrap first, pressing out the air, then a layer of heavy duty foil. 🙂
Rachel says
Hi Karrie! Do you think it would be ok to substitute the cottage cheese for ricotta or another ingredient for this recipe? Thanks!
Karrie says
Yes, you could do that! I’d use ricotta to substitute. 🙂
Jeanette Hansen says
This site is amazing. I just made the lasagna and put it in the freezer. But I was wondering, how long Can it stand to be frozen?
Karrie says
Hi! It’s best used within 4-5 months for best flavor but can be frozen longer (just have to take your chances with flavor changes)
Shameka Gwynn says
Hello,
May I ask if the printable recipe designed for one pan or three? I’m trying to determine if I need to double or not prior to going to the grocery store .
Karrie says
The recipe is for one pan. 🙂
Shameka says
Thank you. I made it today and it was delicious. My five year old ate her entire plate without bargaining!
Holly says
Super silly question (really a noob to all this – but after finding metal shavings in a processed freezer meal, I am determined to create my own from scratch!) – When I freeze the combined ingredients (prior to cooking) how do I then cook it later? Does it need to thaw first? If not – when I cook the frozen meal do I use the same temp to cook it and for how long?
Thank you!!
Karrie says
Hi Holly! So for the very best results thawing first overnight in the fridge and baking will usually give you the best results. But if you are like me, and you are super busy and didn’t remember to thaw it, you can just toss it in the oven with foil on the top. And just take off the foil for the last 15-20 minutes to melt that cheese and make it look good. It will take quite a bit longer to cook this way and will still taste wonderful. Usually it can take 1-1/2 hours to 2 hours to bake from frozen depending how cold your freezer is.
Holly says
Just ordered a copy of your cookbook – So impressed with your site, realistic and manageable recipes, and thoughtful (and timely) responses. Thank you VERY much!
Constance says
I would like to make this, but in smaller pans maybe. If I make in smaller pans, would I cook it for the same amount of time? I would be freezing them, then cooking from frozen.
Karrie says
Hi, if cooking them from frozen I’d cover with foil and start with about one hour covered, them uncover and cook maybe another 10-15 minutes (or more until it’s all cooked through).
Thelma says
Stupid question alert but I’m a beginner… how do you reheat it after freezing so it doesn’t dry out? Also after it cools do you just cover it and place it in the freezer or is there something special I should be doing?
Thanks!
Karrie says
Usually I freeze mine uncooked and cook it on the day I want to eat it to avoid the dryer texture if just reheating it.
Debra says
I am getting back with you on this lasagna that I cook this evening after I made it this morning and put it in the refrig. I have to say it was very very good taking some to my son and his girlfriend tomorrow. And I still have enough for at least two more lunches for myself of course.
Karrie says
Happy you loved this yummy homemade easy lasagna recipe!!
Debra says
Hi I made this today and we’ll bake it this evening. This is my first attempt making a lasagna homemade I have my fingers crossed that I did it according to your instructions. I will post another comment to let you know how it turned out. Thank you.
Misty Hunter says
If making only to freeze, do I still need to bake first? Or can I later and cool them freeze?
Karrie says
Hi! I always freeze mine, then bake, however you can do whichever works best for you. If you bake first, and try to bake it again to heat it up it might get a little overcooked.
Carmen says
I am planning to do these in 9×6.5in pans rather than 9×13. The larger pan is just too much for our family of 3 plus a toddler to go through. Would you suggest cooking time be the same or less?
Molly says
Hi! First time to your website. Made the lasagna and it was amazing.
I have never had lasagna with cottage cheese and was hesitant. But! It was amazing.
(I used the no boil noodles since it was what I already had in the pantry. Turned out perfectly!)
Thank you.
Karrie says
wonderful!!!
susan says
Hi,
This looks great but my question is can you make this up ahead of time like in the morning and then cook it later that evening?
Karrie says
Hi Susan, yes you totally can!
Dominique Barlow says
This was my first lasagna and it turned out great! It was perfect and my hubby loved it. The noodles, sauce, and cottage cheese blended well. Nothing was watery or dry. Thank you for this simple recipe!!!! 🙂
angela says
You can soak regular lasagna noodles in the 9 x 13 pan in hot water; makes them soft but not sticky. This has revolutionized lasagna for me! http://living.thebump.com/can-pour-hot-water-baking-dish-cook-lasagna-noodles-8028.html
Sariah says
Do you cook these before freezing them? Or do you just freeze them once they’re assembled?
Karrie says
Freeze once assembled. 🙂
eloise says
I just made this using your recipe about 3 days ago and cooked one up tonight strait from freeze to oven Big hit !!!! my middle child will eat it but not love it she went back for seconds using this recipe. I wanted to make 3 your way and one a Alfredo way were i took your recipe but used Alfredo sauce and frozen vegetables for one so i got enough for 4 meals and it was just perfect for all 4 of my meals the cheese could have needed more but i buy in bulk and did not measure just did what looked right for us we love cheese. I will admit i was a bit worried i had also made your enchiladas and i was planing for 4 2 red 2 green and i ended up with 4 red and enough to still make the green don’t know if that was my bad or your measurements but none the less i was fine with it i love enchiladas as well that being said i did not want more than 4 lasagna meals since my kids don’t love it thanks for your blog and time it really helps me out.
Taira says
Hi! How long will this last in the refrigerator? I’m running into the problem of my freezer being too small for the containers I purchased for the lasagna ??♀️