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Loaded Lasagna Recipe Easy Make-Ahead Lasagna Feeds 8 Perfect for Freezing

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A cozy, make-ahead loaded lasagna recipe that feeds 8, perfect for freezing and busy nights. Layers of rich meat sauce, creamy cheese, and tender noodles come together for a comforting meal.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1/2 lb Italian sausage, casing removed
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes (San Marzano if available)
  • 6 oz tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper, to taste
  • Pinch of sugar
  • 15 oz ricotta cheese (whole milk recommended)
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 tsp ground nutmeg
  • 2 tbsp chopped fresh parsley or basil (optional)
  • 12 no-boil lasagna noodles
  • Extra shredded mozzarella for topping (about 1 cup)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Make the Meat Sauce (about 20 minutes): Heat a large skillet over medium heat. Add ground beef and Italian sausage, breaking up the meat with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  2. Add chopped onion and garlic to the pan, stirring for 3-4 minutes until softened and fragrant. Pour in crushed tomatoes and tomato paste, then sprinkle oregano, basil, salt, pepper, and a pinch of sugar. Stir to combine, reduce heat to low, and let simmer gently while you prepare the cheese mixture.
  3. Prepare the Cheese Filling (5 minutes): In a medium bowl, combine ricotta, 1 cup mozzarella, Parmesan, beaten egg, nutmeg, and parsley or basil if using. Mix until smooth and creamy. This mixture should be thick but spreadable.
  4. Assemble the Lasagna (15 minutes): Preheat your oven to 375°F (190°C) if baking immediately. In your baking dish, spread a thin layer of meat sauce on the bottom.
  5. Arrange 4 no-boil lasagna noodles over the sauce, overlapping slightly if needed.
  6. Spoon and spread one-third of the cheese filling evenly over the noodles.
  7. Top with one-third of the meat sauce, then repeat layering noodles, cheese filling, and meat sauce two more times.
  8. Finish with a final layer of noodles, remaining meat sauce, and sprinkle the remaining 1 cup mozzarella cheese evenly on top.
  9. Bake or Freeze: If baking now, cover loosely with foil and bake for 40 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden on top. Let rest for 15 minutes before serving.
  10. If freezing, cover tightly with foil and freeze flat. When ready to bake, thaw overnight in the fridge, then bake as directed above.

Notes

If sauce is too watery, simmer uncovered longer to thicken. Rest lasagna 15 minutes after baking for easier slicing. Freeze tightly wrapped with two layers of foil for up to 3 months. Use gluten-free noodles or vegetable slices for gluten-free version. For vegan, use plant-based meat and dairy-free cheeses.

Nutrition

Keywords: lasagna, loaded lasagna, make-ahead lasagna, freezer meal, easy lasagna, Italian dinner, comfort food

Find it online: https://prismtaste.com/loaded-lasagna-recipe-easy-make-ahead-lasagna-feeds-8-perfect-for-freezing/