Save on Pinterest

Make Once, Eat Twice Lasagna

Our family loves this recipe along with a green salad and garlic bread. It's so handy to have an extra pan in the freezer when unexpected guests drop in or you need to take a main course to a charity event. —Geri Davis, Prescott, Arizona
  • Total Time
    Prep: 35 min. Bake: 55 min. + standing
  • Makes
    2 lasagnas (12 servings each)

Ingredients

  • 18 lasagna noodles
  • 3 pounds ground beef
  • 3 jars (26 ounces each) spaghetti sauce
  • 2 large eggs, lightly beaten
  • 1-1/2 pounds ricotta cheese
  • 6 cups shredded part-skim mozzarella cheese, divided
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup grated Parmesan cheese

Directions

  • Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce; set aside. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper.
  • Drain noodles. Spread 1 cup meat sauce in each of 2 greased 13x9-in. baking dishes. Layer each with 3 noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese.
  • Cover and freeze 1 lasagna for up to 3 months. Cover and bake remaining lasagna at 375° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
  • To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 365 calories, 17g fat (8g saturated fat), 78mg cholesterol, 820mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 27g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Julie
    Jan 29, 2021

    I have been making this recipe since the pandemic started. Thought I should leave a review with gratitude. Other's ideas below are fantastic, and even without variations, this recipe can stand alone. Thanks!

  • Suellen
    Jan 23, 2021

    To those asking about cooking the pasta. I haven't cooked lasagna noodles in about 40 years. I also don't spend the extra money on the "no cook" noodles. I just buy the regular lasagna noodles. Layer them in the pan as you would if they were cooked - they will overlap somewhat depending on the size pan you use. No need to add extra liquid to the sauce either. Just put it together like you would any other lasagna and when it comes out of the oven - it will be perfect. Let it sit for a little while before cutting and you'll get perfect pieces every time.

  • cynandtom
    Nov 9, 2020

    This lasagna is phenomenal! I sautéed some onion and garlic for meat mixture and used fresh parsley rather than dried; and I highly recommend using a good quality jar sauce. This will definitely be a go to dish in our pasta rotation.

  • Patty
    Mar 7, 2017

    Great recipe-I added garlic powder to sauce & ricotta mixture. Also added italian seasonings to both. Much more flavorful! Doubled cheese too! Love this!

  • Briadona
    Apr 26, 2016

    Good solid basic recipe. As it doesn't quite fill the pans 12 servings would be on the smaller side. And yes 2 lbs of ricotta at least. Only thing I added was about 1 tsp Italian seasoning per pan added to the top of each casserole.

  • sarah20s
    Apr 10, 2016

    I made an account just to say how awesome this recipe is! It really cuts down on prep time if you buy the no-boil lasagna noodles. Also, I agree about the ricotta. You will need a little bit more than the recipe calls for. I sauteed some fresh garlic with the meat as well.This freezes so well, and has helped me so many times on those days you don't want to cook or do anything! I usually serve this with caesar salad and garlic bread or steamed broccoli. Please, please make this! SO Yummy!!

  • Water4Chocolate
    Apr 3, 2016

    I wondered if anyone can tell me how to make this without cooking the pasta separately? I've seen recipes like that in the past, and I think extra water is added to the sauce, or perhaps there are no-cook lasagna noodle but I cannot remember how to prepare it that way Thank you so much? .

  • Lollybert
    Sep 19, 2012

    A perfect lasagna and freezes SO WELL! My new go to lasagna recipe.

  • tj.west
    Nov 7, 2011

    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.

  • millsapm
    May 1, 2011

    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.