The Perfect, Freezable Lasagna!

This month of #freezerlovefriday has been fun! I love a good pasta dish, and I love having my freezer stocked full of them. Being military, we are often surrounded by friends who don't have family near by. So, when they have a baby or are going through a sickness, meal trains are a necessity. I love being able to grab something from the freeze and sign up for a few days of the meal train service. Which recipes have you made to help stock your freezer?

Also, are grilling this weekend? Need some amazing grilling marinades? Make sure to check out my pineapple BBQ and chili lime marinades, your family will love them! 

I am bringing back one of my original recipes, with a few changes. This lasagna is so easy and so good. Of course, I am using my homemade sauce, but feel free to buy marinara sauce if you have not had the chance to make my sauce. 

Easy Lasagna

The Perfect, Freezable Lasagna!
Yield 4 8x8 pans


1 pound beef
1 pound turkey 
1 cup cut squash 
¼ cup onion
4-5 cups of sauce (recipe HERE)
2 8oz can of tomato sauce
1 t salt
¼ t onion powder
½ t garlic powder
½ tbsp Italian seasoning 
2 boxes of no cook lasagna noodles 
15 oz ricotta cheese
1 cup shredded Parmesan cheese
1 tbsp parsley flakes 
32 oz bag of mozzarella cheese


Brown meat in skillet

Cook vegetables in EVOO along with salt, onion/ garlic powder and Italian seasoning. 

Combine all together including marinara sauce and tomato sauce. Simmer for 10 minutes and let cool.

Combine ricotta cheese, Parmesan cheese and parsley flakes. 

 My noodles were not the right size do the 8in foil pan, so I ended up having to break some off. Make sure to measure and try yours before you start loading them up! 

Spray bottom of pan lightly with Pam. 

Light layer of sauce
Ricotta mixture
Cover with mozzarella cheese
Mozzarella cheese 

Spray a piece of foil with Pam (so cheese does not stick to foil) and cover dish.

Bake covered with foil for 45 minutes.

Uncover and cook for 15 minutes more.


Freezing directions:

Spray foil with Pam spray
Cover dish 
Cover with Saran Wrap completely
Place directions on top and place in large ziplock bag. 
Cool completely and freeze for up to 2 months. 

If cooking when lasagna is frozen, it will require up to 2 hours at 350 degrees. I typically will take mine out of the freezer 48 hours in advance and place in  refrigerator. It is not necessary to unfreeze, just easier on your oven! 

The bottom left was the freezer version and I was giving the other three away, so placed foil (ready to bake) with the plastic lid that pan comes with!

I hope you enjoy these as much as we did! 

Happy freezing,

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