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Freezer Lasagna Recipe (Mini size)
Mini lasagnas are fantastic for those of you who need single-serving recipes or easy on-the-go lunches! This is also a great freezer lasagna recipe to prep ahead of time and have on hand in the freezer for those chaotic weeknights!
Prep
20 min
Cook
35 min
Total
55 min
Serves
15
Instructions
- 01
Preheat oven to 350ºF.
- 02
Grease mini lasagna pans and set aside.
- 03
Brown ground beef with minced onions in a large pan. When meat is cooked, drain off the fat.
- 04
Stir in spaghetti sauce, 1 1/2 teaspoons salt, 1/8 teaspoon black pepper, basil, 2 teaspoons chopped parsley, and Italian seasoning.
- 05
In a medium-sized bowl, combine cottage cheese, ricotta cheese, parmesan cheese, 1/8 teaspoon black pepper, 1/4 teaspoon salt, 1 teaspoon parsley, and eggs.
- 06
Spread a layer of meat sauce in the bottom of the mini foil pans
- 07
Layer uncooked noodles, sliced cheese, cottage cheese mixture, and meat mixture as desired, ending with meat mixture.
- 08
Sprinkle with shredded mozzarella cheese.
- 09
Place mini pans on a large sheet pan and bake, uncovered, in preheated oven for 30-35 minutes, or until bubbly and the cheese is somewhat crispy.
- 10
At this point, you can let the lasagna cool, then cover and freezer for later.
- 11
OR, if you plan to eat them immediately, cover with foil and continue baking an additional 20-25 minutes.
Variations & swaps
Freezer Lasagna substitutions and variations
- There are so many ways to tweak this recipe to fit your taste preferences… or just whatever you have in the pantry!
- Here are a few ideas:
- swap ground turkey or ground sausage for some of the ground beef (it’s great with a mixture of meat)
- make your own sauce
- mix diced tomatoes (drain them first) in with the sauce for a chunkier lasagna
- mix up the spices and seasonings a bit (oregano adds a nice Italian punch)
- use multiple types of cheese — Parmesan is great with Mozzarella, and cheddar pairs well too
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