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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.

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Reviews

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Average Rating:
  • 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.

  • lalasnow
    Aug 2, 2010

    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.

  • millsapm
    Aug 14, 2009

    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.