No-Boil-Noodle Freezer Lasagna
Serves 6.
We’re already thinking ahead to the busy-ness of September, when the need for quick meals has taken the place of carefree summer suppers. This lasagna is a convenient and delicious way to prepare a classic dish without the hassle of precooking the noodles. The method uses regular lasagna noodles, allowing them to soften during freezing and thawing. This ensures the lasagna turns out perfect every time, making it a superb option for meal prep and busy weeknights. From “The Modern Pioneer Pantry” by Mary Bryant Shrader (DK, 2025).
- 1 lb. lean ground beef or Italian sausage (sweet or spicy), or a combination of both
- 3 c. marinara sauce, homemade or store-bought
- 1 (14.5-oz.) can diced tomatoes, drained
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. fine-ground sea salt
- ¼ tsp. freshly ground black pepper
- ⅛ tsp. red pepper flakes, optional
- 1 (15-oz.) container ricotta cheese
- 2 c. shredded mozzarella cheese, divided
- 1 c. grated Parmigiano Reggiano cheese, divided
- 2 large eggs
- 2 c. baby spinach, cooked, squeezed dry, and chopped, optional
- 1 (16-oz.) box regular lasagna noodles
Directions
To prepare and freeze lasagna: Add the ground beef or sausage (or combination of both) to a large skillet over medium heat. Fully cook, then drain the excess fat from the skillet.
Add the marinara sauce, diced tomatoes, oregano, basil, salt, pepper and red pepper flakes, if using. Stir to combine. Simmer over medium heat for 10 minutes, stirring occasionally. Taste and adjust seasonings, if desired. Remove from the heat and set aside.
Combine the ricotta cheese, 1½ cups mozzarella cheese, ¾ cup Parmigiano Reggiano cheese, and the eggs in a large mixing bowl. Stir until well combined. Add the baby spinach, if using.
Spread a thin layer of the meat sauce into the bottom of a 9- by 13-inch baking dish. Layer uncooked lasagna noodles over the sauce. (If needed, break the noodles to make them fit in the baking dish.)
Spread a layer of the cheese mixture over the noodles, followed by another layer of meat sauce. Repeat the layers until all ingredients are used, ending with a layer of meat sauce. Sprinkle the remaining ¼ cup Parmigiano Reggiano cheese and remaining ½ cup mozzarella cheese over the top.
