Four Cheese Make Ahead Freezer Lasagna

Lasagna is a comfort food classic. This baked casserole has stacked layers of pasta, ragu meat sauce, and four cheeses. Assemble, bake, and enjoy now or freeze to enjoy later.

When my family is craving comfort food, I turn to this amazing lasagna. The flavors are complex yet familiar and never disappoint. The chewy cheesy layer on top is irresistible.

Do you need to prep a meal for a busy night later in the week? Or stock your freezer with a hearty casserole? Or maybe you are simply craving a satisfying winter dish? This lasagna recipe is your go-to for all of those things.

Why this recipe is so good

I love serving this with garlic bread and a garden salad or lemon pepper green beans.

Ingredients

Meat sauce

• Ground beef and pork sausage - I love the depth of flavor this combination provides. You can substitute ground turkey or chicken sausage, for example. The meat sauce won't be quite as rich but it will still be delicious.
• Canned crushed tomatoes - I like to use tomatoes that come seasoned with basil, garlic, and oregano for extra flavor. Any good quality canned crushed tomatoes work fine.

Cheese mixture and noodles

• Cottage cheese, ricotta cheese, and Parmesan cheese - This three cheese blend has a nicely balanced flavor and a lighter consistency than ricotta alone.
• Lasagna noodles - I love using oven-ready or no-boil sheets, like Barilla. They are so convenient and bake up beautifully. They absorb liquid while baking and no one wants a runny or watery lasagna. Traditional lasagna noodles work just fine too. Cook according to the package directions and drain well.
• Sliced mozzarella cheese - The top layer of noodles is covered with a generous layer of mozzarella cheese, the fourth cheese in this dish. This creates a wonderfully cheesy, chewy layer that is one of the best parts.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

1. Preheat a large skillet over medium heat.
2. Add the ground beef and sausage. Cook until no longer pink, crumbling the meat as it cooks. Drain the excess fat.

3. Add the garlic, tomato paste, crushed tomatoes, basil, and parsley. Stir to combine. Season to taste with salt and pepper.

4. Cover and simmer for 30 minutes (or up to 1 ½ hours).

5. If using traditional lasagna noodles, cook them accordingly to package directions while the sauce simmers. Drain well.
6. In a mixing bowl, combine the ricotta cheese, cottage cheese, Parmesan, and parsley. Stir to combine. Season to taste with salt and pepper.

5. Preheat the oven to 375 degrees. Spray a 9x13 casserole dish with cooking spray.
6. Add a layer a noodles to the bottom of the dish, breaking them to fit if necessary.
7. Add half of the meat sauce and spread to cover evenly.

8. Add half of the cheese mixture and spread to cover.
9. Top with another layer of noodles.

10. Repeat with the remaining meat and then remaining cheese.
11. Top with a third layer of noodles. Cover with the sliced mozzarella cheese.

12. Bake, uncovered, for 45-50 minutes until the cheese is golden brown and the dish is bubbling around the edges.
13. Rest for 10-15 minutes before slicing and serving.
14. Store, tightly covered, in the refrigerator for up to 5 days.

Tips for make-ahead

Here are two make-ahead options for this recipe.

• Prepare and assemble the lasagna. Cover with aluminum foil and refrigerate for up to 2 days. When ready to serve, bring to room temperature and bake according to recipe directions. Alternatively, place the cold, covered casserole in a cold oven, turn the oven on and bake for 45 minutes. Remove the foil and bake for another 15-25 minutes or until the cheese is golden brown and the lasagna is bubbling around the edges and warm throughout.
• Prepare the meat sauce up to 2 days in advance. Let cool and store in an airtight container in the refrigerator. When ready to bake, mix together the cheese mixture and assemble the lasagna. Bake according to the recipe instructions.

Tips for freezing

• Prepare and assemble the lasagna. Cover tightly with plastic wrap, then aluminum foil. Freeze for up to two months. Thaw in the refrigerator. Then bake per the make-ahead directions noted above.
• If you don't want a casserole dish tied up in the freezer, assemble the lasagna in a disposable aluminum foil pan.
• Alternatively, line the casserole dish with aluminum foil, leaving several inches of overhang on all sides. Assemble the lasagna and freeze. Once solid, use the foil overhang to lift the lasagna out of the pan. Wrap the lasagna tightly and store in the freezer for up to 2 months. When ready to thaw and bake, unwrap the frozen lasagna, removing the foil. Place the lasagna back into the same dish. Once thawed, bake according to the make-ahead directions.

Reheating

Lasagna reheats beautifully in the microwave. Heat individual slices on a microwave-safe plate until warm throughout.

You can also reheat a whole casserole of lasagna in the oven. Cover with aluminum foil and heat at 350 degrees until warm throughout, approx. 45-60 minutes.

Faq's

Serving options

This satisfying comfort food is the perfect dish for many occasions.

Equipment

Large skillet | Mixing bowl | Measuring cups and spoons | 9x13 casserole dish

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This post was originally published in September 2018 and has been updated.