How to Make Homemade Lasagna for the Freezer

Homemade lasagna is a delicious one-dish dinner that can be made ahead and frozen. This recipe for making lasagna allows you to customize it to suit your tastes. 

How to Make Homemade Lasagna for the Freezer

Lasagna has always been one of my favorite meals to make and freeze. It’s filling, and it can be doctored up with veggies to make it a one-dish dinner. My kids have gone through seasons when they’ve been picky about lasagna, but with my current method and go-to recipe, a 9×13 pan disappears in a flash.

Making Homemade Lasagna.

Lasagna is total comfort food. When served with salad, garlic bread, and a nice glass of wine for the adults, it makes the perfect company dinner.

Sure, you could go buy a frozen lasagna at the store, but homemade is so much better! Plus, it’s really not difficult at all. 

Making Homemade Lasagna More Affordable

Growing up, our lasagna had a cottage cheese filling. I upgraded that to ricotta when I became an adult. And I love lasagna made with a cream cheese filling.

But, sometimes those cheeses can be pricey, especially if you’re buying a large quantity.

Nowadays my go-to method is to use a white sauce instead of a cheese filling. It’s super cheap to make with pantry staples and it tastes great!

Making Lasagna for the Freezer

If I’m going to make lasagna, it’s rare that I’ll make just one pan. It’s so easy to make several casseroles at once and stash the extras in the freezer for later! It’s worth it to make extras and have dinner all ready to go.

How to make homemade lasagna:

How to Make Homemade Lasagna for the Freezer

I lay out all the components, making a meat sauce and a white sauce in two separate pans. I have the cheese and the uncooked noodles ready at hand.

When I want to add vegetables, I usually do so via the sauce, making a veggie-rich bolognese or using this roasted vegetable sauce with browned ground beef. You can also add some chopped spinach to your favorite spaghetti sauce and call it good.

I haven’t cooked my lasagna noodles before assembly in years. If you add enough sauce to the dish, the noodles will cook in the sauce while the casserole bakes. This saves so much time — and you don’t have to clean another pan.

Tools I use for this recipe:

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freezer cooking lasagna

Start with a layer of sauce. Well, spray the pans first and then the sauce. I know it sounds weird to have the sauce on the bottom, but it works. And no, this isn’t very saucy looking sauce because the meat was cold when I stirred it in. Sorry.

How to Make Homemade Lasagna for the Freezer

Once you’ve got the sauce, add a layer of cheese and a layer of noodles. Again, don’t cook the noodles. I’ve been making it this way for almost 20 years. It will be fine. Promise.

How to Make Homemade Lasagna for the Freezer

Then add the white sauce that you made yourself. I usually stir in about 1/4 cup shredded parmesan or asiago cheese to dress it up a bit.

How to Make Homemade Lasagna for the Freezer

Repeat with layers of noodles, sauce, and cheese. I have a kid who doesn’t love lots of melted cheese, so I go light on the cheese on one end of the lasagna.

How to Make Homemade Lasagna for the Freezer

Last cover the pans. If they come with lids, great. If not, heavy duty foil works. I also bag the casserole dish in 2-gallon size Ziploc bags. A whole casserole dish fits! I suck out the air with a straw so that there’s no air left in the bag to condense and create ice crystals.

I chill the casseroles in the refrigerator for several hours before I put them in the freezer. This helps them freeze quickly which in turn reduces the risk of freezer burn.

wine-pairing-buttonWant to enjoy this lasagna with a glass of wine? Head over to the Wine4.Me blog for some wine pairing suggestions.

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  1. This is how I make lasagna. I don’t care for cottage cheese or ricotta so I use white sauce. I have to admit that seeing cornbread with lasagna is a bit unusual but I usually only serve it with chili, a pot of pintos, or vegetable soup.

    • Ha! I had a big BIG debate with my editor on that point when I paired them in a book. I asked all my friends after that. Turns out it’s a Marie Callendar’s combination that I adapted long ago. Try it. It’s really yummy.

  2. I wish I had realized years ago that you don’t have to boil regular lasagne noodles first. Such a great shortcut!

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