Classic Lasagna - How to freeze and reheat

Classic Lasagna - How to freeze, then cook and how to reheat I usually quadruple this recipe and make 3 to 4 lasagnas out of it. I also boil lasagna noodles or use ready ones. I prefer the ones I cook because I feel they are thicker. When I don't have time. Ready ones are great! *This recipe was inspired and modified from Spend With Pennies.

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% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 350°F. Boil lasagna noodles to al dente in salted water according to package directions. Rinse under cold water and set aside. *If using oven ready noodles, you don't need this step

Step 2

Brown beef, sausage, and garlic over medium-high heat until no pink remains. Drain any fat.

Step 3

Stir in pasta sauce, tomato paste, and Italian seasoning. Simmer over medium heat for 5 minutes. Add ½ teaspoon of salt and ¼ teaspoon of black pepper.

Step 4

Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.

Step 5

Add 1 cup meat sauce to a 9×13 pan.

Step 6

Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce.

Step 7

Repeat twice more.

Step 8

Finish with 3 noodles topped with remaining sauce. If freezing, at this stage, you cover with cling wrap, then aluminum foil. Freeze for up to 3 months. If ready to cook, follow the rest of the directions. The top layer of mozzarella comes later in the cooking process.

Step 9

sauce – noodles – cheese

Step 10

sauce – noodles – cheese

Step 11

sauce – noodles – cheese

Step 12

noodles – sauce (bake) – cheese -- finish baking

Step 13

Cover with foil and bake 45 minutes.

Step 14

Uncover, sprinkle with remaining cheese (2 ½ cups mozzarella cheese and ¼ cup parmesan). Bake for an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.

Step 15

Let the lasagna rest for 15 minutes once removed from the oven. This will keep it from becoming runny and help it keep its shape when cut.

Step 16

Lasagna is one of the best meals to make ahead and freeze. I like to double, triple and quadruple the recipe. Store it tightly wrapped in the freezer for up to 3 months. Thaw in the refrigerator overnight and bake as directed in this recipe.

Step 17

Remove from refrigerator and let sit for about 30 minutes at room temperature.

Step 18

Preheat oven to 350°F.

Step 19

Place lasagna in a baking dish. Use a wooden toothpick in the center of each piece to keep the aluminum foil from sticking to the cheese while reheating. Cover lightly with aluminum foil.

Step 20

Bake for 30 to 45 minutes or until completely heated through.

Step 21

Remove foil and your lasagna should be good as new!