This lazy lasagna recipe is ideal for meal prepping. All you have to do is pre-cook the pasta, meat (if using), and layer the dish. Here are a few of my tips for freezing.
- Cover the bottom of your baking dish with tin foil so you can easily lift the casserole out of the pan, once frozen, and transfer it to a bag or different storage container if needed.
- If you'll consume fairly quickly, you can place saran wrap directly over the top of the casserole so it's touching the pasta. Then cover that with press and seal and freeze for up to 1 month.
- To cook a frozen lazy lasagna, use the same baking times and temperatures as a base. Then add an additional 10-15 minutes.
- Pasta - Any pasta will work except smaller ones like macaroni. I went with penne here but sometimes I mix and match whatever is leftover. Rigatoni, ziti, fusilli, farfalle...these would all work.
- Ground Beef - I just use a 90/10 or 85/15 mixture, but you can also leave this out for a vegetarian lasagna.
- For Marinara Sauce I recommend any of the below, none of which contain onion. Cucina Antica Garlic Marinara, Rao’s Sensitive Marinara, Fody Marinara, and Sprouts Sensitive Marinara.
- Ricotta - Always go with the more expensive brand. You can totally taste the difference between a $5 package and a $2 package that justifies the increase in price. Some people find the texture to be gritty and I insist it’s because they’re buying inexpensive ricotta. A good ricotta is luscious and super creamy. I used Liuzzi Cheese in this, but Calabro is another good brand as well as BelGiosio. One without gums will work best in this recipe (and ricottas without gums are best for baking overall).
- Mozzarella - Fresh is best. I buy a big ball of it and grate it at home using a cheese grater, or just pull it apart in big pieces.
Step 1: Cook the beef. Start by browning the ground beef and boiling the pasta. Add the marinara sauce to the ground beef. Then mix in the al dente pasta with the ground beef marinara mixture.
Step 2: Cook the pasta. Use the package directions to cook the pasta "al dente", which means it's softened but with a firmer bite to it.
Step 3: Combine the cheese mixture. Mix together the ricotta, garlic, basil, and oregano.
Step 4: Build the lasagna. In an oiled 9X13 inch pan, add ½ the pasta mixture. Then spread the ricotta mix over top. (Picture 4). Add the rest of the pasta on top of the ricotta, and place torn mozzarella on top. Cover with foil. If freezing for later, stop here.
Step 5: Bake! Bake at 375 degrees F for 20-25 minutes, then take the foil off and bake another 10 minutes till light brown on top.