Easy Freezer Lasagna

Those last few weeks of pregnancy hit different.  All my mom friends told me to have a bunch freezer meals ready for easy eats post delivery.  I should have listened… 

Cooking is my escape.  Through all its chaos and mess,  it calms me to be in the kitchen, shuffling between the sink, stove and fridge.  My husband can cook mac n cheese (as long as he’s got directions), and a microwave cheese quesadilla.  So our options post birth were going to be very limited.  

Since I enjoy fresh, homemade meals, I never relied on my freezer for much of my meal prep.  So with one go-to freezer recipe in my arsenal, I felt almost confident that we wouldn’t starve.  

This recipe is nearly fail-proof that my husband could almost make it… 

It’s easy to customize with veggies that may be a day or two past their prime and left over meat from last nights dinner. 

For this recipe I’ve kept it basic, but feel free to add your own flair. 

I also like to make this in a tin pan, found in the baking aisle of the grocery store.  It makes for super easy clean up, as you just toss it after.  Quick quiz… What is something new moms most definitely don’t want to be doing?  Dishes! Duh. 

Freezer Lasagna

Serving Size:
approximately 6
Time:
30min prep
75min cook
Difficulty:
Easy

Ingredients

  • 1 small yellow squash
  • 1 small zucchini
  • 8oz. mushrooms
  • 16oz. ricotta cheese
  • 8oz. shredded mozerella
  • 1 box lasagna noddles
  • 24oz. spaghetti sauce
  • 2Tbsp Italian Seasoning
  • 1tsp salt
  • 1tsp red pepper flakes (optional)

Directions

  1. Boil noodles to al dente (not crunchy, not mushy)
  2. Drain noodles and allow to cool for several minutes.  Burning your hands while preparing this dish doesn’t serve any purpose. 
  3. Using a mandolin, or chef-like knife skills, slice your squash and place aside.
  4. Chop mushrooms finely and place in large mixing bowl. Add ricotta, mozzarella, Italian seasoning, salt and red pepper flakes.  Stir to combine all ingredients.
  5. Open your sauce and spread 2 tbsp on the bottom of the foil pan.  Begin placing cooled noodles (the first layer of my pan was only 3 noodles wide).  After the first layer, add one layer of zucchini and then one layer of yellow squash.  Layering these first will give your lasagna a little stronger base after cooking.
  6. After the squash, place one more layer of noodles, then on top begin spreading about 1/2 of the cheese/mushroom mixture, then another layer of noodles.  I try to alternate layers until all of my ingredients have been used up.  The last layer of lasagna should be noodles.  On this last layer, dump the remaining sauce and spread across entire dish.
  7. You’re almost done!  Grab your tin foil, tearing 2 equal sized peices, cover the lasagna and secure around the edges.  Then turn the dish 90 degrees and add the second layer of foil, securing the edges and sealing in the sauce.  Ripping two larger sheets of plastic wrap, completely cover the entire dish, rotating 90 degrees and repeating with the second sheet.
  8. I like to add a sticker or piece of paper with cooking instructions.  These are helpful for the mom your gifting it to, your husband, or when you forget how long it needs to be cooked… 

Cooking Instructions:

Remove dish from freezer 30 min prior to cooking and preheat oven to 375 degrees. Remove all plastic wrap from dish (leave foil on), and place on middle rack of oven. Cook for 65min. Remove foil top, and continue cooking for 10 min.  (add extra cheese topping during this process if you are as passionate about cheese as I am…). Remove from oven and let stand for 10 min (my husband recommends this, as he tends to burn his mouth on everything I cook).

Enjoy! 

6 comments

    1. Camping lasagna – what a great idea! When I test out a recipe I’ll be sure to send it over to you 🙂

  2. This looks so good. I wish I had more room in my freezer to do things like this. Maybe one day we will get an extra freezer. Just have to find the space.

Comments are closed.