I’m a huge fan of this simple lasagna recipe that is bursting with flavor and oh so cheesy! Make and enjoy right away with a crusty chunk of bread…and maybe add a salad to balance out all the cheese in this recipe…or freeze for later. You can easily add extra ingredients, such as mushrooms or meat. This version is vegetarian and kid friendly!
Since there are only two people in our household, I like to make lasagna in smaller glass containers rather than one large 9×13 dish. I put them in the freezer and pop them out whenever we have a busy week ahead.
Check out more Make Ahead Freezer Meals
Here’s my frozen lasagna, ready to thaw and heat!
Simple Cheesy Lasagna
This cheese lasagna is easy to make and is great for kids. I like keeping this recipe simple, but you can easily add extra ingredients, such as spinach or sautéed mushrooms, if you'd like. This meal freezes really well. Pop it in the freezer before baking; then pull it out and allow to thaw whenever you have a busy week.
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 4 roma tomatoes chopped
- 8 oz tomato sauce
- 6 oz tomato paste
- 2.5 teaspoons dried herbs I use a mix of oregano and thyme, but you can also add basil and rosemary.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 lasagna noodles Cook according to package directions.
- 1 egg beaten
- 2 cups cottage cheese
- 1/2 cup Parmesan cheese grated, divided
- 1 tablespoon dried parsley
- 8 oz mozzarella cheese grated
Instructions
- Make the sauce: In a large sauce pan with a small amount of olive oil, cook onion and garlic on medium till tender. Add tomatoes, sauce, paste, basil, oregano, thyme, salt and pepper; stir. Bring to a boil; reduce heat. Cover and simmer 15 minutes.
- Cook lasagna noodles according to package directions. Drain into colander and rinse with cool water to keep from sticking together.
- Make the filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese and parsley flakes. Set aside.
- Assemble: Layer 3 noodles into a 9×13 inch glass baking dish. Overlap the noodles if you need to so they'll fit. Top with half the filling; spread to cover the noodles. Then top with half the sauce; spread. And then sprinkle half the mozzarella on top. Repeat – filling, sauce, mozzarella. Then sprinkle the remaining 1/4 cup Parmesan on top. NOTE: If you're using multiple smaller dishes equivalent to a 9×13, use kitchen shears or a knife to cut the noodles to fit the bottom of the dish. You'll have to guess on the amount of filling, sauce and cheese to layer into the dish based on the size of your dishes.
- To bake: If you want to eat this today, preheat your oven to 375 degrees. Cover the assembled dish loosely with aluminum foil. Bake for 35 minutes covered. Then remove the foil and bake an additional 10 minutes, until top is golden brown. Remove from oven and let sit for 10 minutes.To freeze: You do not need to bake the lasagna before freezing it. However, it's likely still warm since you just cooked the noodles and sauce, so allow to cool completely. Then cover with a lid and freeze. When you're ready to eat, allow to thaw. Then place dish covered in foil in a cool oven and turn on to 350. Once preheated, cook approximately 35 minutes. Remove the foil and then cool an additional 10 minutes or until the lasagna is bubbling and lightly browned on top. Let sit for 10 minutes.
