Make Ahead Freezer Lasagna Food

MAKE AHEAD FREEZER LASAGNA RECIPE

Steps:

• Cook noodles according to package directions, until just shy of al dente (they will cook more when baked).
• Meanwhile, brown ground beef with sausage. Drain excess fat and stir in your favorite spaghetti/pasta sauce.
• In a small bowl, stir together cottage cheese, Parmesan cheese, and prepared pesto.
• Start layering into pans. This recipe can make 1 9x13 inch baking pan or 2 8x8 inch baking pans. Put a very small amount of the meat sauce in the bottom of the pan.
• Place a layer of noodles along the bottom of the pan(s), followed by a layer of meat sauce. Spread evenly. Next top with a thin layer of cheese/pesto mixture. Spread evenly. Sprinkle with a small amount of the mozzarella cheese.
• Repeat layers until all the ingredients are used up. Top the lasagna with a thick layer of the mozzarella cheese.
• If baking a lasagna right away, place pan in a preheated oven set at 350°F. Bake for 30 minutes or until cheese is melted and sauce is thick and bubbling.
• Cover the remaining baking pan(s) with aluminum foil. Write the following instructions on the foil:Freezer Lasagna__/__/__ (Date)*Thaw Overnight in the Fridge*Bake uncovered at 350°F for 30 minutesPlace prepared baking pan(s) in the freezer for a meal at a later time.

THE BEST MAKE-AHEAD LASAGNA

Steps:

• FOR THE SAUCE: Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering.
• Add the onions and cook until softened but not browned, about 3 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Stir in the meat, 1 teaspoon salt, 1 teaspoon pepper and cook, breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes.
• Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes.
• Stir in the tomato puree and drained diced tomatoes (and a splash of your favorite red wine if you feel so inclined).
• Bring to a simmer and cook until the flavors are blended, about 3 minutes.
• Season with salt and pepper to taste; set aside.
• FOR THE RICOTTA FILLING: Stir all the ingredients together until combined; set aside.
• TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat).
• Place 3 noodles in a single layer.
• Spread each noodle with 1/3 cup of the ricotta mixture.
• Sprinkle with 1 cup mozzerella.
• Spoon 1 cup of sauce evenly over the cheeses.
• Repeat layering twice more.
• Place the remaining 3 noodles on top, cover with the remaining sauce, and sprinkle with 1 cup mozzerella and the Parmesan.
• TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
• TO SERVE: Adjust an oven rack to the middle position and pre-heat to 400 degrees. Unwrap the dish and cover tightly with aluminium foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before cutting and serving.
• TO SERVE RIGHT AWAY: Follow instructions above, reducing covered baking time to 15 minutes.

MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS

Steps:

• In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
• Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
• In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
• Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
• To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

MAKE-AHEAD LASAGNA

Steps:

• In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.

THE BEST MAKE-AHEAD LASAGNA (FREEZER-FRIENDLY TOO!)

Steps:

• Heat oil in Dutch oven over medium heat until shimmering. Add onion, 1 teaspoon salt, and 1 teaspoon pepper and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add meatloaf mix and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in cream and simmer until liquid evaporates and only fat remains, about 4 minutes. Stir in tomato puree and tomatoes, bring to simmer, and cook until flavors meld, about 5 minutes. Off heat, stir in basil and season with salt and pepper to taste.
• Adjust oven rack to middle position and heat oven to 400 degrees. Combine ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in bowl.
• Spread 1 cup sauce over bottom of 13x9-inch baking dish (avoiding large chunks of meat). Lay 3 noodles in dish, spread 1/3 cup ricotta mixture over each noodle, then top with 1 cup mozzarella and 1 cup sauce (in that order). Repeat layering process 2 more times. Top with remaining 3 noodles, remaining sauce, remaining 1 cup mozzarella, and remaining 1/2 cup Parmesan.
• Cover dish tightly with greased aluminum foil, place on foil-lined rimmed baking sheet, and bake for 15 minutes. Uncover, and continue to bake until spotty brown and bubbling around edges, 25 to 35 minutes. Let casserole cool for 10 minutes before serving.

EASY RAVIOLI LASAGNA (MAKE-AHEAD FREEZER MEAL)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Squeeze thawed spinach between several layers of paper towels to remove as much excess moisture as possible. Transfer spinach to a medium bowl and stir in ricotta cheese, egg, salt, pepper, and garlic powder until well combined.
• Pour 1 cup marinara sauce in the bottom of the prepared baking dish. Arrange 1/2 of the ravioli in a single layer over the sauce. Pour 1 cup sauce over the ravioli, then spread ricotta mixture over the sauce and top with 1/2 cup mozzarella cheese. Top with remaining ravioli, remaining sauce, and remaining mozzarella.
• Cover with parchment paper and then cover tightly with foil. Freeze for up to one month.
• When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Place frozen covered lasagna in the preheated oven and bake for 1 1/2 hours. Uncover and bake until golden and bubbly, about 20 more minutes. Let stand for 10 minutes before serving.