Cozy Canadian Freezer Lasagne
Freezer lasagne is a delightful dish that marries comfort with convenience. Whether you’re prepping for a busy week ahead or planning for a family gathering, this recipe is a lifesaver. Bursting with flavours of Italian sausage, fresh herbs, and rich cheeses, it’s not only easy to whip up, but it’s also a joy to serve. Plus, who doesn’t love a homemade dish that can be made ahead and frozen for later? Let’s dive into this scrumptious freezer lasagne recipe that can feed a crowd!
Gather Your Freezer Lasagne Ingredients
To whip up this amazing freezer lasagne, here’s what you’ll need:
- 1 tablespoon olive oil
- 450 grams Italian sausage (pork, turkey, or plant-based)
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 425 grams part-skim ricotta cheese, divided
- 1 large egg
- 80 grams fresh basil, chopped, plus extra for garnish
- 225 grams cremini mushrooms, divided
- 1,350 grams marinara sauce (2 jars of 675 grams each), divided
- 255 grams no-boil lasagna sheets (Barilla Oven Ready Lasagne), divided
- 340–450 grams shredded mozzarella, divided
- 100 grams shredded Parmesan cheese, divided
Step-by-Step Freezer Lasagne Recipe
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Prepare the Meat
Heat the olive oil in a large skillet over medium heat. If you’re using link sausage, remove it from the casings and discard the casings. Add the sausage to the skillet and cook it, breaking the meat apart until it’s no longer pink. Drain any excess grease and return the pan to the heat. Next, stir in the garlic, ½ teaspoon salt, and black pepper. Cook for another 1–2 minutes, then remove from heat. -
Prepare the Ricotta Mixture
In a small bowl, combine the ricotta cheese, egg, remaining ½ teaspoon salt, and chopped basil. Mix well and set aside. -
Prepare the Mushrooms
Remove the stems from the mushrooms and chop them finely. Set aside. -
Assemble the Lasagne
Lightly coat the bottom of a deep, freezer-safe 33×23 cm pan with 250 ml of marinara sauce. Lay 4 lasagna sheets over the sauce, slightly overlapping if necessary. Spread ⅓ of the ricotta mixture over the pasta, followed by ⅓ of the cooked sausage, and then ⅓ of the chopped mushrooms around the edges. Sprinkle ¼ of both mozzarella and Parmesan, and pour 250 ml of marinara sauce evenly over the top. -
Repeat Layers
Repeat the layering process two more times, ending with 4 lasagna sheets on top. Pour the remaining marinara over the sheets and sprinkle with the remaining mozzarella and Parmesan. -
Freezing the Lasagne
Coat a large piece of heavy-duty foil with nonstick cooking spray. Cover the unbaked lasagne tightly with foil, crimping the edges around the pan. Wrap it with one or two additional layers of foil. Freeze for up to 3–4 months.
How to Serve Freezer Lasagne
When you’re ready to enjoy your lasagne, there are a few delightful ways to serve it. After cooking, allow it to cool slightly before slicing into squares. Serve it with a sprinkle of fresh basil over the top for a pop of colour and flavour. Pair your lasagne with a crisp green salad dressed in a light vinaigrette, and perhaps some garlic bread on the side. For drinks, a glass of sparkling water or a light red wine will complement the dish beautifully.
Helpful Tricks for Freezer Lasagne
- Make Ahead: This lasagne freezes wonderfully, so feel free to make a big batch and save some for later meals.
- Veggie Twist: For a lighter version, you can swap in extra vegetables for the meat, such as zucchini or spinach.
- Layering Variations: Mix up your cheese by adding some ricotta to the layers or using different cheeses like gouda or cheddar for a unique twist.
Freezer Lasagne FAQs
Can I use whole wheat lasagna sheets?
Absolutely! Whole wheat lasagna sheets work just as well and add a wholesome touch to your dish.
How long does it take to cook a frozen lasagne?
When baking from frozen, preheat your oven to 190°C and cook covered for about 1 hour and 10 minutes, then uncover and bake for an additional 20–30 minutes.
Can I add other vegetables?
Yes, feel free to include other ingredients like chopped spinach, bell peppers, or zucchini to enhance its flavour and nutrition.
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There you have it! Give this freezer lasagne recipe a try and enjoy the wonderful flavours that come from just a little effort. It’s the perfect dish for those busy weeknights or lazy weekends – hearty, delicious, and just waiting to be shared with friends and family. Happy cooking!
Freezer Lasagne
Ingredients
For the Meat
- 1 tablespoon olive oil For cooking
- 450 grams Italian sausage Can use pork, turkey, or plant-based
- 1 teaspoon salt Divided
- ½ teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
For the Ricotta Mixture
- 425 grams part-skim ricotta cheese Divided
- 1 large egg
- 80 grams fresh basil Chopped, plus extra for garnish
For the Assembly
- 225 grams cremini mushrooms Divided
- 1,350 grams marinara sauce Divided (2 jars of 675 grams each)
- 255 grams no-boil lasagna sheets Barilla Oven Ready Lasagne, divided
- 340–450 grams shredded mozzarella Divided
- 100 grams shredded Parmesan cheese Divided
Instructions
Prepare the Meat
- Heat the olive oil in a large skillet over medium heat.
- If using link sausage, remove it from the casings and discard. Add the sausage to the skillet and cook, breaking the meat apart until it’s no longer pink.
- Drain any excess grease and return the pan to the heat.
- Stir in the garlic, ½ teaspoon salt, and black pepper. Cook for another 1–2 minutes, then remove from heat.
Prepare the Ricotta Mixture
- In a small bowl, combine the ricotta cheese, egg, remaining ½ teaspoon salt, and chopped basil. Mix well and set aside.
Prepare the Mushrooms
- Remove the stems from the mushrooms and chop them finely. Set aside.
Assemble the Lasagne
- Lightly coat the bottom of a deep, freezer-safe 33×23 cm pan with 250 ml of marinara sauce.
- Lay 4 lasagna sheets over the sauce, slightly overlapping if necessary.
- Spread ⅓ of the ricotta mixture over the pasta, followed by ⅓ of the cooked sausage, and then ⅓ of the chopped mushrooms around the edges.
- Sprinkle ¼ of both mozzarella and Parmesan, and pour 250 ml of marinara sauce evenly over the top.
Repeat Layers
- Repeat the layering process two more times, ending with 4 lasagna sheets on top.
- Pour the remaining marinara over the sheets and sprinkle with the remaining mozzarella and Parmesan.
Freezing the Lasagne
- Coat a large piece of heavy-duty foil with nonstick cooking spray.
- Cover the unbaked lasagne tightly with foil, crimping the edges around the pan. Wrap it with one or two additional layers of foil.
- Freeze for up to 3–4 months.
How to Serve Freezer Lasagne
- When ready to enjoy, allow the lasagne to cool slightly before slicing into squares.
- Serve it with a sprinkle of fresh basil over the top.
- Pair your lasagne with a crisp green salad dressed in a light vinaigrette, and perhaps some garlic bread on the side.
- For drinks, a glass of sparkling water or a light red wine will complement the dish beautifully.
