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Easy Freezer Lasagna

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Picture of lasagna in containers titled Easy FreezerLasagna

Looking for an easy freezer lasagna to make? The great thing about freezer cooking is that you can make food as you have time, and then have a quick, healthy meal with little prep later on. I also love that I know all the ingredients that go into a dish and that I can sub for what my family enjoys, rather than being stuck with whatever is in the freezer section or going through a drive through. A couple years ago, I found out about freezer cooking and I have been slightly obsessed with it every since. I tried doing the once a month cooking for a little while, where I made all our meals for the month on one day, and I quickly realized it was too much work for me. So now I just make the meals whenever I feel up to it, and I try not to take on too many in one day.

With a baby on the way, freezer meals have been on my mind a lot lately. This is our first child, and I have no idea what to expect. But I’m assuming we’re going to be hungry and not feel like cooking, which is pretty much me all the time! One of the things I knew I had to make was lasagna. My husband loves lasagna, and I love Italian food. Plus, this is a really filling and comforting dish. So it seemed like the perfect meal to make.

I bought 4×6 tin foil pans from the Dollar Tree so that I could make recipes specifically for the freezer. I didn’t want to have my good Pyrex dishes holed up in the freezer for months, and I knew I wanted to make a lot of small batch freezer meals. It’s just my husband and I, and while we love left-overs, there’s only so many left-overs we can eat before they go bad! So I don’t like making the 9×13 pans for the freezer, plus they take up so much room! I went to the Dollar Tree and found these 4×6 tin foil pans, that come with lids! And they are only 3 for $1.

I used 4 of these pans small pans to make my lasagna. I’ve never been a huge fan of lasagna and so I make mine a little different. I don’t like ricotta cheese. I know, I know, without ricotta cheese it’s not a true Italian Lasagna. I’ve had my Italian family and my husband’s yell at me for this, but they all love my lasagna anyway! I use cream cheese in place of ricotta and I think it comes out way better. But you of course could make the same recipe with the ricotta instead.

Also, we usually use ground meat in our lasagna, but I didn’t have it on hand this time, so I just made a cheese lasagna. We haven’t been eating ground beef, since turkey is healthier and so I’m planning on making a second batch of these with ground turkey or ground sausage before baby comes, but it was too much to do in one sitting! You can find the recipe below and also the freezing instructions. If you make this recipe, let me know what you think!

Parmesan and mozzarella cheese and pasta sauce
Cheeses mixed together in green bowel with spoon

Here’s all the ingredients you will need laid out.

Container tin containing red sauce

This is what the cheese mixture will look like once all mixed together.

Container tin with noodles and red sauce

I put sauce in the bottom of the pan first. This is important so that the noodles will cook while in the oven.

Container tin with red sauce noodles and cheese

Then lay in your noodles. As you can see I just broke mine up to fit. Be careful, they will go flying everywhere!

Container tin with red sauce noodles and cheese

Then put the cheese mixture down and kind of spread it around.

Container tin with red sauce noodles cheese in multiple layers

Then more sauce! Do this for a couple more layers.

Container tins with finished lasagna

Then top with more cheese!

Don’t forget to label the tops of your pans with what it is, the date, and how to cook it, so you will remember!

Easy Freezer Lasagna

Ingredients:

  • 2 boxes Oven Ready Lasagna Noodles
  • 2 cans of Pasta Sauce
  • 1 lb. Ground Beef or Ground Turkey or Italian Sausage (optional)
  • 16 oz. Mozzarella Cheese
  • 2 Cup Parmesan Cheese
  • 16 oz. Cream Cheese
  • 4 Eggs slightly beaten

Instructions:

  1. In a Bowl combine the Eggs, Cream Cheese, Parmesan Cheese and ½ the bag of Mozzarella and mix well.
  2. I used 4 small tin foil pans. Put a layer of sauce down first, this is important so that there is moisture under the noodles so they can soften while baking. Then put a layer of noodles (I just broke them up to fit), a layer of the cheese mixture, meat (optional), then top with sauce. Continue the layers until you reach the top or run out of ingredients. I was able to do 5 layers on each one.
  3. Top with the remaining sauce and the remaining ½ bag of Mozzarella Cheese
  4. If you use the tin foil ones, they come with lids, so you can cover with those. Otherwise, cover with the Aluminum Foil and Freeze. Make sure you label the top with what the dish is, the day you made it, and the directions for cooking it. You can also bake one at this point if you don’t want to freezer them all.
  5. Remove From Freezer and thaw overnight
  6. Bake at 375 for 50 Minutes to 1 Hour when thawed

For more dinner ideas, follow my Pinterest board!

Amy Lanham Signature