This Easy Lasagne comes together easily and is very freezer-friendly. You’ll please all the crowd when you set this casserole on the table!
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For several years I subscribed to an organic produce co-op. At first it was really hard to make use of all the weird stuff they put in the box, but over time it gave me all kinds of motivation to be creative in the kitchen. And abundant reasons to make my kids eat their vegetables.
We gave it up when the drought got really bad, but I’m reconsidering it now that things are looking up for California. I have fond memories of digging into each week’s box and unearthing some new treasure.
Some of those treasure the first season were bundles of garlic chives and fresh basil. Such a luxury to have fresh herbs! I know, they should be easy to grow. But, with six kids and a busy home, my thumbs have turned all brown. So, I’m happy to let someone else do the growing. and watering. and weeding. And I’ll just reap the fruits of their labor!
How Do You Make Easy Lasagne?
One successful creation from my produce box season of life was this easy lasagne flavored with fresh garlic chives and basil. It is a huge hit with the lasagne lovers at my house. And it was so easy to make!
The best thing is that I can make three or four casseroles at one time. We eat one for dinner and then I stash the other three in the freezer. It doesn’t take that much longer to make more, but we reap the benefits over the next month or two by having a stash to draw from. Freezing lasagne is just one way my freezer is my BFF.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When you see a good price on tomato sauce, beans, or your favorite meats, buy a few extra to stash for later. You know you’ll use them. It’s a great way to cut your grocery bill without clipping a single coupon.
- Cook your own beans. It’s a lot cheaper to cook dry beans than to buy canned. Recently I’ve started using my electric pressure cooker for beans and it just may be a game changer.
Remember you can freeze cheese that you won’t use right away. Package shredded or crumbled cheeses in portion sizes so you can whip up recipes in a matter of minutes.
How I make this recipe easy:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- 9×13 Pyrex pan – I love the ones that come with plastic lids. It makes freezer cooking so much easier!
- Ergo Chef chef’s knife – I’ve had these for years and they work great.
- nonstick skillet – When you find a chef’s pan you love, buy two! I did.
- box grater for cheese or a food processor – If you’re making a lot of lasagne for freezing, the food processor is a must!
- Small Kitchenaid saucepan – I got a set of these pans for free in 2004. We still use them!
- Wire whisk – be sure to get one with a sealed barrel so dishwater doesn’t drip into your food. Yuck.
After you’ve made the recipe, I’d love for you to come back and give it a starred rating in the comments below. Thanks so much for your feedback!
Easy Lasagne with Fresh Basil and Chives
- 1 lb ground beef
- 1 clove garlic chopped
- 1 teaspoon salt
- 1 28-ounce can crushed tomatoes
- ¼ cup fresh basil (chopped)
- 3 tablespoon chives (chopped)
- ¼ cup water
- 1 cup chicken stock
- 8 oz cream cheese
- 12 oz mozzarella cheese (shredded) (3 cups)
- 8 lasagna noodles uncooked
- Grease a 9×13-inch pan. Preheat the oven to 400°.
- In a large skillet, cook the ground beef, salt, and garlic over medium heat until the meat is no longer pink. Stir in the crushed tomatoes, basil, 2 tablespoons garlic chives, and water. Set aside.
- In a small sauce pot, heat the chicken broth. Add the cream cheese and whisk to blend until smooth.
- In the prepared pan, spread one half of the meat mixture. Sprinkle 1 cup mozzarella cheese over the meat. Lay half of the uncooked noodles over the cheese.
- Pour the cream cheese mixture over the noodles. Sprinkle 1 cup mozzarella cheese over the cream cheese mixture. Lay the remaining uncooked noodles over the cheese.
- Spoon the remaining meat sauce over the noodles. Sprinkle with the remaining cheese. Sprinkle the remaining 1 Tablespoon chives over the cheese.
- Bake the lasagne for 40 minutes. Allow to set for 10 minutes before serving.