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Our family loves this recipe accompanied with a green salad and garlic bread. It is so handy on lazy days or when guests arrive to have an extra, ready-made pan in the freezer. —Geri Davis, Prescott, Arizona
Nutritional Facts 1 piece equals 365 calories, 17 g fat (8 g saturated fat), 78 mg cholesterol, 820 mg sodium, 25 g carbohydrate, 2 g fiber, 27 g protein.
Originally published as Make Once, Eat Twice Lasagna in Taste of Home April/May 2009, p18
Lasagna Prep PointersTo keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
To keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Sep. 19, 2012 by Lollybert
A perfect lasagna and freezes SO WELL! My new go to lasagna recipe.
Reviewed on Nov. 07, 2011 by tj.west@bresnan.net
Not only is this an easy and great lasagna recipe, but it is so nice on those nights where you don't have time or aren't in a creative mood to just pull the 2nd one out of the freezer. Also good for bigger crowds. Have recommended to many people.
Reviewed on May. 01, 2011 by millsapm
Forgot to rate it last time. Added that and also wanted to note that I also used 2 lb of ricotta when I made based on another reviewer's suggestion.
Reviewed on Aug. 02, 2010 by lalasnow
I have made this at least 10 times for family and friends. I only would like to mention that you need to use at least 2 lbs of ricotta cheese. There is no way to have 1 cup of ricotta mixture for each of the 3 layers without at least another 1/2 lb of ricotta. You may even want to use more if you don't want the layer of cheese to be skimpy. I typically substitute dried Italian seasoning for the dried parsley.Otherwise, this is a delicious dish.
I have made this at least 10 times for family and friends. I only would like to mention that you need to use at least 2 lbs of ricotta cheese. There is no way to have 1 cup of ricotta mixture for each of the 3 layers without at least another 1/2 lb of ricotta. You may even want to use more if you don't want the layer of cheese to be skimpy. I typically substitute dried Italian seasoning for the dried parsley.
Otherwise, this is a delicious dish.
Reviewed on Aug. 14, 2009 by millsapm
I thought the recipe was great. I used plain sauce, so I added Italian Seasoning to it to add some flavor. We baked the 2nd one from the freezer about 2-3 weeks later and it was wonderful too.
Reviewed on Jul. 17, 2009 by lalasnow
please forgive the grammatical errors..getting sleepy :)
This lasagna delicious. I made this last weekend. The only suggestions I have is to use 2 lbs of ricotta instead of 1 1/2 lbs and to use fresh parsley instead of dried. Otherwise, great recipe!!
Reviewed on Jul. 13, 2009 by LadyNaava
My mother loves this. I make some extra and freeze. So convenient!
Reviewed on Jun. 10, 2009 by djwright
This is a great recip, easy to prepare and best of all you get two meals with it or you can feed a crowd. My family devoured it and asked for more!
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