Freezer Lasagna

Before You Start

Cool the sauce before assembling.

Freeze the lasagna unbaked.

Cover the surface with cling film.

How to Make Freezer Lasagna

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1. Heat the oil and brown the beef and pork in batches for 8 minutes each. Add the onion and carrot for 6 minutes, then the garlic and tomato purée. Pour in the wine, reduce, then add the tomatoes, oregano and salt and simmer for 30 minutes. If you are freezing the lasagna, cool the sauce completely first; to bake it straight away, assemble while warm.

   Mark done Start 8 min timer

2. Mix the ricotta with the egg and half the parmesan.

   Mark done

3. In a large foil dish, layer sauce, pasta, ricotta mix and mozzarella, three times, finishing with sauce, mozzarella and the remaining parmesan.

   Mark done

4. To bake fresh, heat the oven to 180°C / 355°F and bake covered for 30 minutes, then uncovered for 15 minutes. Rest for 15 minutes.

   Mark done Start 30 min timer

5. To freeze, press cling film onto the surface, wrap in foil and freeze unbaked. Bake from frozen, covered, for 1 hour 15 minutes, then uncovered for 15 minutes.

   Mark done Start 1 hr timer

Storage and Reheating

The unbaked lasagna keeps in the freezer for 3 months. Baked, it keeps for 4 days in the fridge.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Good With

• Green salad
• Garlic bread
• Roasted vegetables
• Red wine

Freezer Lasagna Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.