Video:How to Make Freezer-to-Oven Lasagnawith Stephanie Gallagher
This freezer-to-oven lasagna recipe is a perfect make-ahead meal, since you can do all the work before, then bake it when you're ready to serve. Here is a delicious recipe for freezer-to-oven lasagna.See Transcript
Transcript:How to Make Freezer-to-Oven Lasagna
Hi, I'm Stephanie Gallagher for About.com, and today, we're making a freezer-to-oven lasagna recipe from our Busy Cooks site.
Ingredients for the Vegetables and Sauce for Freezer-to-Oven Lasagna
For this recipe, you will need:
- 16 oz. frozen mixed vegetables
- 1 Tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 14.5 oz. can diced tomatoes, undrained
- 1 6 oz. can tomato paste
- 1/2 cup water
- 2 tsp. dried Italian seasoning
- 1/2 tsp. salt
- 1/8 tsp. pepper
Cook the Vegetables and Sauce for the Freezer-to-Oven Lasagna
Cook the vegetables according to the package directions. I just microwave them with a few tablespoons of water.Now heat the olive oil in a large skillet over medium heat, and add the onions and garlic. Cook until they're softened. Now add the canned tomatoes and their juices, the tomato paste, water, Italian seasoning and salt and pepper. Stir well, and let the sauce simmer for 10 minutes.
Ingredients for the Freezer-to-Oven Lasagna
For the rest of the lasagna, you will need:
- 1 12 oz. carton ricotta cheese or crumbled, drained tofu
- 2 large eggs, beaten
- 1 Tbsp. dried parsley flakes
- 4 cups shredded mozzarella cheese or a mixture of mozzarella and provolone
- 12 oz. no-boil lasagna noodles or regular lasagna noodles that you've cooked and drained
- 16 oz. jar four-cheese alfredo sauce
- 1 cup grated Parmesan cheese
Assemble and Freeze the Freezer-to-Oven Lasagna
In a medium bowl, combine the ricotta or tofu, eggs, parsley and mozzarella cheese, and mix well. To assemble the lasagna, line a 9 x 13 pan with aluminum foil long enough to fold over the lasagna. Spray the foil with cooking spray.Place a layer of tomato sauce on the foil. It should cover the bottom. Now top with a layer of lasagna noodles. Then top with another layer of tomato sauce. Add a layer of the vegetables, then a layer of the alfredo sauce, the ricotta mixture and the Parmesan cheese.Repeat the layers two more times.
Now fold the foil over the lasagna and freeze until solid, about an hour. Remove the lasagna from the pan, and wrap it in another layer of foil or heavy 2-gallon ziploc bag to freeze until you're ready to bake.
Thaw and Bake the Freezer-to-Oven Lasagna
A day before baking, unwrap the lasagna and place it in a baking dish. Place it in the refrigerator overnight to thaw. When you're ready to bake, preheat the oven to 350 degrees. Bake the lasagna covered for 50 minutes. Remove the foil and bake another 15-20 minutes until bubbly and golden brown. Let the lasagna rest for 10 minutes before cutting.
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