Easy (Mini Size) Frozen Lasagna Recipe

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Perfect for busy parents, working professionals, or elderly parents, this easy make-ahead Frozen Lasagna Recipe is a delight. It’s tasty & a great freezer meal that can be made in bulk or small batches.

How to Make Frozen Lasagne Recipe

Step 1: Start preheating the oven to 350°F (175°C). Measure out all your ingredients and then cut or break the oven ready lasagna noodles in half. Next, grease the mini lasagna pans.

Step 2: Start by browning your ground beef and mince onion in a large pan over medium heat. Once fully cooked, reduce heat to low and drain any excess liquid and fat.

Step 3: Stir in the spaghetti sauce, salt, pepper, basil, and Italian seasoning. You’ll cover and then bring this to a low simmer. While waiting for it to simmer, go to step 5. Allow sauce to simmer for 3 minutes. Once done, turn the heat off and set your sauce aside.

Step 4: Using a medium bowl, combine your cottage cheese, ricotta, parmesan, and egg. Mix these together thoroughly using a fork or spoon.

Step 5: Spread 4 tbsp of sauce into the bottom of each mini lasagna pan. Now, layer an uncooked oven ready lasagna noodle, slice of mozzarella, cottage cheese mixture, and meat mixture on top of each sauce layer. Repeat this 2-3 times or until you run out of ingredients. Tip: You’ll need to end with a meat layer.

Step 6: Add a final layer of shredded mozzarella to the top of each lasagna dish. (You can freeze the lasagna uncooked at this point…it’s up to you what you prefer.)

Step 7: Place your lasagna filled mini pans on a large cookie sheet (this is for any overspill that happens whilst baking). Bake them uncovered for 30-35 minutes, or until the sauce is bubbly and the cheese is somewhat crispy and golden.

Step 8: Remove the lasagna from the oven and let it cool for about 5 minutes. If you’re going to freeze any of your lasagna, then this is where you’ll do that. Otherwise, serve and enjoy!

Tweaks

Want some veg? How about a richer & creamier texture? We’ve got several tasty tips to help you out below:

• Make More!: Five isn’t enough? I agree! Double or triple the recipe to make 10 or 15 so you can freeze the extras for an easy mid-week lunch or dinner.
• Bell Peppers: Try adding finely chopped bell peppers to the ground beef for added flavor and nutrition.
• Add Spinach: Mix some chopped spinach with the ricotta cheese for added nutrients and color.
• Elevate Your Sauce: Enhance the sauce with some red wine, balsamic vinegar, or a dash of Worcestershire sauce for depth of flavor.
• Richer & Creamier?: Try using a large (instead of small) egg for a richer and creamier texture. If you’re doubling or trippling the recipe, go for 2-3 eggs!
• Veg Layers: Consider adding a layer of thinly sliced zucchini or eggplant between the layers of noodles for additional vegetables and texture.
• Crispy Topping: Instead of just shredded mozzarella, top your lasagna with some dried breadcrumbs and melted butter for a crispy topping. Looking for an easier way to make it crispy? Try panko!

Storage

Refrigerate: Your lasagne can be refrigerated for up to 4 days when kept in an air-tight container.

Freeze: We’ve got full instructions for freezing lasagna here.

Reheat: Thaw in the refrigerator overnight. Then follow the instructions here.