Remember my big 100 Freezer Meals in 5 Hours party? Well this crazy good lasagna recipe was one that we made that day. When I typically make freezer meal lasagna, I use a pretty traditional recipe. Not this time.
This recipe was way classier {I mean it’s an Ina Garten recipe and it has goat cheese for goodness sakes!} but just as easy to make. We’ve since popped one in the oven for dinner and holy cats was it freakin awesome.
This recipe only makes 1 pan of lasagna. We obviously went crazy and made 20 pans, so if you want to make that many at once, well you can join our crazy train too!
PrintFreezer Meal Lasagna with Goat Cheese, Mozzarella and Fresh Basil
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 pound ground beef
1 {28 oz} can crushed tomatoes in tomato puree
1 {6 oz} can tomato paste
1/4 cup chopped fresh parsley, divided
1/2 cup chopped fresh basil leaves
Salt and pepper to taste
1/2 pound lasagna noodles
15 oz ricotta cheese
3 to 4 oz creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
Instructions
In a large skillet over medium-low heat, heat the olive oil. Saute onions in oil for about 5 minutes, or until translucent. Add the garlic and cook for an additional minute. Add the ground beef and cook for 10 minutes, or until no longer pink, breaking up meat as it cooks. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer for 20 minutes, or until sauce has thickened.
Meanwhile, allow noodles to soak in a bowl of super hot tap water for 20 minutes. Drain.
In a separate bowl, mix the ricotta, goat cheese, 1 cup of Parmesan, egg, remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper thoroughly. Set aside.
In the bottom of a 9×13 pan, spread about 1/3 of the sauce. Then add half the pasta, half the mozzarella, half the ricotta, and another 1/3 of the sauce. Layer the rest of the pasta, mozzarella, ricotta, and finally, the remaining sauce. Sprinkle with 1/4 cup of Parmesan.
To Cook – Bake at 400 degrees for 30 minutes or until cooked through and bubbling.
To Freeze – Cover with foil and place pan on a cookie sheet so it freezes flat. When ready to use, remove foil and cook from frozen for 60 minutes at 400 degrees, or until cooked through and bubbling.
Looking for more easy freezer meal ideas? See the full list of freezer meal ideas HERE!
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
Pam F. says
This looks delicious! How much mozzarella do you use?
Cathi says
This looks awesome. I have to ask though – why do you only soak the lasagna noodles and not cook them? That’s honestly the part I hate the most about making lasagna! Do you use a special type of noodle or just regular ones? This soaking thing has me so intrigued!
KC says
I’m sure it wouldn’t confuse anyone, but the ingredient list seems to use ground beef and the recipe directions seem to use sausage, so which is “ideal” (or what adjustments should be made if going one way or the other, with seasoning, fat, and salt?) might be worth clarifying if you end up re-posting this recipe someday….
teri says
Looks delicious –
How much do you pay for the foil pans and can you re-use them?
Mavis Butterfield says
I bought a case of 250 pans… I can’t remember how much it was… Maybe $25- $30 or so. And yes, you can re-use the pans.
teri says
Wow, what a bargain. Do you remember where you got them? Thanks.
Anna says
I am teaching a class with your recipe, and we will have 18 women making their lasagna to take home. The noodle cooking takes so much time, that I would like to learn how you do the noodle cooking without the huge pot of boiling water. Thanks.
Mavis says
I just let the noodles to soak in a bowl of super hot tap water for 20 minutes and then drain them. You could just use the biggest bowl you can find and soak away while you do other steps. No need to boil them.
Sydelle says
How much mozzarella? Not on the ingredient list, but in the directions to assemble.
Linda says
I was going to ask the mozzarella question too! I want to make this tomorrow and was getting the ingredients ready!
Kristy Arsenault says
Can you use oven ready noodles instead of soaking regular noodles?
Mary says
I think she is just used to mozzarella cheese and put that instead of goat cheese.