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Freezer Lasagna Recipe

Author: Kasey Trenum


  • 2 Cans/Jars of Pasta Sauce
  • 1 Box of Lasagna Noodles Uncooked
  • 1 Roll of Sausage Can substitute 1 lb Ground Beef/Turkey
  • 16 oz Cottage Cheese
  • 2 Eggs
  • 2 Tsp Italian Seasoning
  • 1/2 Cup Parmesan Cheese
  • 2 Cups Shredded Mozzarella


On prep day:

  • In a large pan, cook & crumble meat, drain. Mix in both cans of sauce and Italian Seasoning
  • In a large bowl, mix eggs, cottage cheese, Parmesan and 1 cup Mozarella, reserving 1 cup shredded mozzarella for later.
  • Line a 13 x9" Pan with foil, making sure you have enough to extend up all sides
  • Begin layering in the following order:
  • - Spoon in a thick layer of sauce mixture
  • - Cover with several dollops of cheese mixture
  • - Then place the noodles on top, overlapping the edges. *Make sure noodles have plenty of sauce surrounding them, because they will boil in the sauce as they bake. (No pre-boiling required)
  • Once all the mixture and noodles have been used up, top with remaining 1 Cup Mozzarella and place in freezer until frozen solid
  • Remove from freezer and pull the lasagna out of the pan. Wrap tightly with tin foil and (if you have it) a layer of freezer paper.

On cooking day:

  • The night before you want to have lasagna, place in the fridge to defrost. Preheat the oven to 350 degrees and remove all but the bottom layer of foil. Place the lasagna in the oven to defrost even more during preheating. Bake for 1 hour.