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Individual Lasagna Casseroles

Individual Lasagna Casseroles

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Love lasagna? Here's a fun version that you can serve in individual ramekins.MORE+LESS-

Make with

Progresso Breadcrumbs

Sausage Mixture


lb bulk Italian turkey sausage


each of a large red and green bell pepper, diced


(25.5 ounce) jar Muir Glen™ tomato basil pasta sauce


teaspoon dried oregano


teaspoon black pepper


teaspoon salt, if desired

Ricotta Mixture


cup grated Parmesan cheese


cup mozzarella, grated

Breadcrumb Topping


tablespoons butter, melted


cup Progresso™ Italian-style bread crumbs

Hide Images

  • 1

    Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Add onion and saute until tender and golden, about 5 minutes. Add bell peppers and carrot and saute an additional 2 minutes. Stir in pasta sauce. Season with salt, pepper, and oregano. Simmer while you prepare the remaining ingredients.

  • 2

    In small bowl, stir ricotta cheese, Parmesan and mozzarella cheese and 1 egg until well mixed. Set aside.

  • 3

    In small bowl, stir breadcrumbs, butter, and Parmesan cheese.

  • 4

    Spray 6-8 (depending on the size) individual ramekins with nonstick spray. Add 1/2 cup of sauce mixture to each ramekin. Then, top each with 3 tablespoons of ricotta mixture. Top the ricotta with 3 tablespoons sauce followed by 3 tablespoons of the breadcrumb mixture.

  • 5

    Bake at 400°F for 15-25 minutes, until sauce is hot and bubble and the breadcrumbs are crisp and browned.

  • 6

    Serve with a green salad and garlic bread.

No nutrition information available for this recipe

More About This Recipe

  • The featured recipe in this post is a make-over version of Lasagna-Style Casserole, which had only a one-star rating.

    I love Italian food. Lasagna has always been a favorite, but it's a lot of work. Sometimes it's fun to take the flavors you love from one recipe and put them together in a different way. That's what's so great about these Individual Lasagna Casseroles.

    Instead of pasta, this recipe has a crispy parmesan breadcrumb topping. Mixed in with the meat sauce are extra vegetables which provide color, nutrients, and texture. Kids will love how the casseroles are served in individual dishes. And because they're baked in smaller proportions, the recipe cooks faster too.

    These casseroles are great served with a big green salad, such as this Italian Mixed Salad, and a loaf of hot bread. I think this Homemade Focaccia Bread with Rosemary and Onions or Braided Pesto Bread would be great compliments!

    Buon Appetito!

    Katie Goodman believes that part of the goodness in life is sharing good food with friends and family. She's a work-at-home mom determined to make family meal time a priority while providing a variety of healthy and delicious food choices. She blogs at goodLife {eats}, where she shares what she finds good in the kitchen and in life.

Individual Sausage Casseroles

I love making these for the Drummond kids. And myself! They&rsquore delicious freshly baked, of course, but they&rsquore a good thing to keep in the freezer, too!

Breakfast Sausage, Such As Jimmy Dean Or J.C. Potter

whole Medium Onion, Diced Small

whole Medium Green Bell Pepper, Diced Small

Freshly Grated Cheddar Cheese

Preheat the oven to 350 degrees. Generously spray 18 muffin cups with nonstick cooking spray.

In a large skillet over medium-high heat, crumble and cook the sausage until it&rsquos about ¾ brown. Add the onion and reduce the heat to medium-low. Stir and continue cooking the sausage, stirring occasionally, until the sausage is cooked and the onion is soft. Remove this from the heat and set it aside to cool.

Crack the eggs into a bowl and add the salt, pepper, and chili powder. Whisk it until it&rsquos combined. Add the cheddar and bell pepper and stir them in. When the sausage has cooled slightly, Add it by the spoonful and stir it until it&rsquos all mixed together.

Use a measuring cup to scoop the mixture into the muffin cups and bake them for 20-22 minutes, until they&rsquore puffy and just barely set. Within a minute or two, the casseroles will start to flatten just a little bit. This is normal! Run a knife along the edges of each muffin cup and lift them out of the pan. Serve them warm with a little fruit.

Helpful tip: The casseroles freeze beautifully! Just seal them tightly in plastic zipper bags. Thaw and reheat in the microwave when you&rsquore ready to serve them.

&bull Substitute half the diced bell pepper with finely chopped mushrooms.
&bull Add several dashes of hot sauce to the egg mixture for a little more spice.
&bull Substitute pepper jack cheese for the cheddar.


Bolognese Sauce

Step 1

Pulse onion, carrot, and celery in a food processor until finely chopped.

Step 2

Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes season with salt and pepper.

Step 3

Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 hours.

Step 4

Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)

Step 5

DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.

Fresh Pasta Dough and Noodles

Step 6

Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic let sit until dough holds an indentation when pressed, 1–2 hours.

Step 7

Set pasta maker to thickest setting dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine) pass through rollers. Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16” thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8”-long noodles.

Step 8

DO AHEAD: Dough can be made 1 day ahead chill. Bring to room temperature before rolling out, about 1 hour. Noodles can be made 1 day ahead. Stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap and chill.


Step 9

Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, ½-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface let cool slightly.

Step 10

DO AHEAD: Béchamel can be made 1 day ahead. Keep covered and chill.


Step 11

Reheat the sauces. Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.

Step 12

Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don’t want to let it boil).

Step 13

Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don’t touch (they’ll stick together).

Step 14

Preheat oven to 350°. Coat a 13x9” baking dish with butter.

Step 15

Spread ¼ cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant ¾ cup Bolognese sauce, then ½ cup béchamel, and top with ¼ cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving.

Step 16

DO AHEAD: Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.

Step 17

Homemade pasta is great: It's rich and can be rolled very thin. But of course it's not your only option: Fresh store-bought: Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1½ pounds. Sizes vary by shop if needed, trim the noodles during assembly to fill the pan without much overlap. Dried: If you spot imported dried egg noodles, they're worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1½ boxes) per package instructions divide sauces evenly among 6 layers. Trim noodles as needed.

How would you rate Lasagna Bolognese?

I was drawn to this recipe because the usual heavy ricotta version, while delicious, has way too much dairy for my lactose intolerant self. While the amount of time it takes to make is daunting, it's well worth it. Its the best lasagna I've ever made. I do make a few concessions and short cuts which don't affect the end result in my opinion. First, pancetta. Its not readily available where I live so I substitute bacon. Second, I use Barilla no boil noodles. Because they are dry, the do need extra liquid and I typically add some extra stock to compensate. I also don't wait the 12 hours to rest the bolognese. I do let it cool down a couple hours but make the lasagna same day. I also sometimes stretch the bolognese to two lasagnas and double the bechamel and parmesan and noodles. In the layers missing the bolognese, I add sautéed vegetables like mushrooms zucchini and swiss chard.

Best lasagna ever! Not a ricotta fan so I was drawn to this recipe. First, the bolognese sauce is SO good. Fortunately I had a little leftover for another pasta night. I’ve made this recipe 5 or 6 times before with “fresh” store-bought lasagna sheets. It was great then but decided to try making the sheets per the recipe and it went from great to awesome. Like some reviewers, I was concerned with what appeared to be dryness in the dough after kneading but went with it and made no changes. The end result was a silky lasagna that melted in your mouth. I followed the recipe completely, including tin foil cover for the last 20 minutes of baking, and it turned out perfectly. It was a 3-day process but well worth it!

My dough was way too dry - I added an extra egg and probably 2 tsp olive oil. Maybe my eggs were too small. I also added ricotta to a few layers per my husband’s request. It worked great just dolloped on, but definitely made some of the layers thicker. Between the ricotta and probably being a little heavy handed on the Bolognese and béchamel, I got 6-7 layers instead of the 8 mentioned here and had some pasta leftover. Worth it.

This lasagna saved my marriage

This Bolognese is the best! It is not a traditional meat sauce/ragu. You should not add oregano and basil. And you do not need extra tomato. The milk is very important. I use ground pork, veal and beef- equal parts. At the end I add a touch of cream to make it even richer and do add the extra stock. Following the directions, it is rich and velvety. I think it's better than most Italian restaurants!

I adore this project recipe. We call it "Blizzard Lasagna" because everytime we have a blizzard (or other appropriate excuse) i make this very comfy and tasty dish. I increade it to 12 layers, and increaae the batch by 50%. The noodles I make are paper thin (use the thinnest setting on Kitchen Aide) to the point I can read the recipe through the noodle. Folks that have issues with dry noodles, make sure you rest the dough long enough. Dry sauce. make sure you are adding the last cup of broth as called for. You can also add water along the way as mentioned in the recipe. Good luck and enjoy!

Love this recipe. I’m a bit lazy so I use Trader Joe’s no cook lasagna noodles. Still turns out great. I also make sure to cook the sauce at least a day before the lasagna. I usually end up with some extra sauce, which I just eat with pasta. It’s kinda dry compared to other lasagna but I think it’s way better. I always cook the onion and beef longer than it says. But this is my favorite lasagna ever. Highly recommend

This recipe is amazing. I've made it about 50 times and feel like I have to spread the word on what a special dish it is. As many of the other reviewers wrote, it's a lot of work, but totally worth it. It is my family's favorite meal and what I make for all special occasions because they love it so much. I HIGHLY HIGHLY recommend it.

This recipe was a disaster. The bolognese ended up being dry and the amount was insufficient to cover the lasagna. The bechamel was a thick sauce that could not be spread at all. Certainly not enough sauce for 8 layers. It came out of the oven absolutely dry, highly dreadful to eat. Although I must say the bolognese tasted quite pleasant. I used dry pasta so I cannot comment on the dough quality.

Saw complains about the dough being dry. I used a rolling pin and it was not a problem but not as thin as one using the machine. Just have to rest the dough for an hour or two before rolling it out.

Delicious and worth the effort. This was my first time making this kind of lasagna and I love it. It was so different from what I was used to, such as milk in the bolognese sauce and using a bechamel. I didn't miss the mozzarella or Italian seasonings called for in other versions. For leftovers, I froze individual pieces and then sealed in my vacuum sealer with two pieces/bag. Just reheated in the toaster over at 350 for 30-45 minutes and was still great.

I've made this recipe many times. The Bolognese sauce is perfect. I always make a double batch to freeze some for great weeknight pasta sauce. The lasagne is a gourmet delight and is company worthy. I make the pasta in my cuisinart and add a little water until it forms a ball while processing. Love the crispy bits of thin pasta around the edges. It is definitely worth the two days it takes to make!

Follow up: my recipe of course doesn't make enough dough for this recipe, so I used the recommended 3 cups flour + 6 eggs + hefty drizzle of evoo + salt.

The recipe in general is great, but the pasta dough itself is a fail for me - not enough eggs and the dough was way too dry, I could not get it to roll through my machine without splitting and falling apart (and it barely would go through at all). I've made fresh pasta hundreds of times using a recipe of 1 1/4 cup flour with 2 eggs + a drizzle of evoo and some salt and I've never had a problem. I had to dump the dough I made from this recipe and make a new batch with my usual recipe and then it was smooth sailing from there.

Really delicious - not a dish to whip up when you feel like pasta, but worth it. I have to figure out how to avoid the noodles sinking in the middle - I used a 13x9 dish and each caved in. Still tasted great but not that attractive. Probably helps to leave the dish covered w foil during baking. I had leftover bechamel and may use more next time. Really wonderful and satisfying without being cheesy or watery - I never liked baked pasta with ricotta (sorry nonna).

Comforting Casserole Recipes

Warm, hearty and comforting: There’s nothing like a good, old-fashioned casserole. Whether you’re craving a classic like tuna noodle or looking for a recipe with a twist (like mini spinach and artichoke chicken casseroles), these recipes are sure to satisfy.

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If you think lasagna can only be a huge meal that takes forever to prepare AND heats up the kitchen for hours, think again. This is a classic lasagna recipe, trimmed down to individual packets you can make right on your grill. All the flavor without the tedious process or the hot kitchen. Please give [&hellip]

4 cups cooked turkey, shredded 3 cups cooked vegetables, anything you have leftover 1 cup gravy 4 cups leftover mashed potatoes 1 egg 1 Tbsp cream cheese room temperature salt and pepper to taste 2 Tbsp butter or margarine, broken up dash paprika Preheat oven to 400 degrees and grease a large pie plate or [&hellip]

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Congratulations CasseroleThis off the pantry shelf recipe combines leftovers and other ingredients you have on hand to make a casserole worthy of congratulations from the cook's child. This is a page about making a congratulations casserole.

Chicken and Black Bean Enchilada CasseroleWhen you don't have the time or the desire to make individual enchiladas try this delicious casserole alternative. This is a page about making chicken and black bean enchilada casserole.

Mashed Potato and Hamburger CasseroleThis is a page about mashed potato and hamburger casserole. Casseroles topped with mashed potatoes are almost infinitely variable, with a simple change of ingredients. This is a good way to use leftovers.

Creamy Tuna CasseroleThis is a simple to make creamy, cheesy tuna casserole that is sure to please. This is a page about creamy tuna casserole.

Rutabaga and Turkey Casserole RecipeA delicious casserole that could be added to your list of ways to use leftover turkey. This page contains a rutabaga and turkey casserole recipe.

Lima Bean Casserole RecipesThis page contains lima bean casserole recipes. Although not as commonly served as other beans, these delicious beans, alone or in combination with other varieties, can be made into a wonderful casserole.

Spinach Mac and Cheese CasseroleAdding spinach to your favorite mac and cheese casserole not only adds flavor, but makes the dish more healthy as well. This is a page about spinach mac and cheese casserole.

Tuna and Macaroni Casserole RecipesThis page contains tuna and macaroni casserole recipes. Many of us have a favorite recipe for tuna and macaroni casserole.

Ham and Cheese Fondue Bake RecipeThis page contains a ham and cheese fondue bake recipe. All of the ingredients for fondue baked into a delicious casserole.

Sweet Potato Sausage Casserole RecipeThis page contains a sweet potato sausage casserole recipe. This easy baked dish combines the flavors of sausage and yummy, good for you, sweet potatoes.

Pumpkin Casserole RecipesThis page contains pumpkin casserole recipes. You can use pumpkin as you would winter squash in many sweet and savory recipes.

Cheese Casserole RecipesThe rich flavor and creamy texture of cheese can help create some delicious baked dishes. This page contains cheese casserole recipes.

Delmonico Potatoes RecipesThis page contains Delmonico potatoes recipes. The first recipe for this potato casserole was probably developed in Paris. It was made famous in a New York city restaurant in the 1830s, and now across the US and around the world.

Cheese Casserole Recipe?Recently I saw a recipe for a cheese casserole made with multiple cheeses, including cottage cheese. There was another ingredient (peppers perhaps?), and the author suggested that bacon could be substituted.

What is Mexican Lasagna?

Okay, so you know how lasagna is typically a tomato sauce (with or without meat), layers of pasta and cheese? Well, a Mexican lasagna takes that idea and gives it a Latin-American twist. Instead of an Italian meat sauce, ground beef is simmered with salsa for a spicy, savory meat sauce that tastes like your favorite nacho base.

Then, instead of using sheets of pasta, the meat sauce is layered with soft corn tortillas, somewhat like the idea of enchiladas, but without rolling each one individually. Finally, layers of scrumptious melted cheddar finish the dish.

I like to up the nutrition value of my Mexican lasagna by adding black beans, sweet corn, bell pepper and onion. It’s a complete meal in a single casserole, and it comes together in a snap!

Comfort Food Powerhouse: 18 Pasta Casseroles

Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks, and bacon aims to make a few converts.

Spinach and broccoli stud alternating layers of creamy garlic sauce and a three-cheese spread for a family dinner that will satisfy cravings while sneaking in the vitamins.

This indulgent recipe combines thick, tubular torchio pasta with a cheesy sauce, sweet potato chunks, radicchio slices, pecans, and even more cheese.

This is the ultimate Greek comfort food &mdash a hearty casserole of cinnamon-spiked ground lamb baked with penne and a Parmesan cheese sauce.

Choose best-quality tuna that's packed in olive oil for this toothsome dish that gains Mediterranean flavor from artichoke hearts and Parmesan cheese.

Adding kale to some of your favorite recipes, like this classic baked penne, gives even your most comforting dishes a serious nutrient boost.

Sweet squash adds color and seasonal flavor to this creamy, cheesy pasta dish. It's hearty and healthy enough that one serving will leave you feeling satisfied, not stuffed.

Cajun seasoning adds a grown up kick to your childhood favorite without overpowering the cheesy quality you've always loved.

Fresh roasted eggplant between every layer add an indulgent touch so gourmet, you wouldn't guess that almost all the ingredients are staples.

This hybrid dish, baked with fresh mozzarella, canned tomatoes, and aromatic basil, is a combo of spaghetti and caprese salad for those of you who can't just have a salad for dinner. The result is a crispy casserole main dish.

Three scrumptious cheeses and an array of fresh vegetables make this lasagna equally filling and delicious. Make sure the top layers of cheese turns golden brown for a casserole as good looking as it is good tasting.

This cheesy chicken and kale casserole is perfect for a weeknight dinner. Little ones won't hesitate to try a new green when it's mixed with chicken and cheese, and you'll feel good about getting veggies on their plate.

Turning leftover Thanksgiving turkey into a hearty casserole studded with earthy mushrooms is a cozy solution to your overstuffed fridge.

Two comfort food heavy-hitters are combined for one knock-out dinner dish. You might want to use individual ramekins with this recipe to pace yourself.

Each baking dish of this cheesy, mushroom-rich casserole serves four, so save the second dish for another dinner. When ready to cook, bake it straight from the freezer &mdash no thawing required.

This veggie-packed version of tuna noodle casserole is loaded with chunks of seafood-counter salmon for a Mediterranean-inspired upgrade that's flavored with leeks, mushrooms, and herbs.

Oft-overlooked cauliflower is elevated to bubbling, golden-brown heights when paired with Belgian endive and small pasta shapes, then covered in a rich sauce.

Cheesy, zesty, and studded with savory Italian sausage, this baked ziti feeds a crowd and then some &mdash without much time spent in the kitchen.

All the ingredients in this casserole are baked together in an easy-to-make recipe that’s ideal for potluck dinners or make-ahead meals. The cream of chicken soup bakes right into the dish, creating a creamy sauce, and frozen vegetables provide your daily dose of healthy vitamins and fiber.

How to Freeze Lasagna: Start with a Good Lasagna

I didn’t really understand why a meat version wouldn’t freeze just fine and it turns out I was right. This version contains meat and it freezes just fine, but if you wanted to make a vegetarian version, it would also freeze well. If I were going to make a veggie version of this lasagna, I would double or triple the mushrooms and add in some crumbled tempeh or tofu along with some spices like cumin and red pepper flakes to make up for the spice that would be in the sausage.

Assuming you are making the above recipe though, start by adding a good drizzle of oil to a high-walled pan (or use a pot). Get your pan hot over medium heat and then add the mushrooms, onions, and garlic.

Cook these until they are soft, about 6 minutes.

Once the veggies are cooked, remove them from the pan and add the beef and sausage. Cook those things until they are well-browned and cooked through. If there’s a lot of fat in your pan at this point, spoon out as much of it as you can.

Then stir the veggies back in along with the tomato sauce and paste.

Stir this all together and let it simmer for about 20 minutes, then kill the heat and season the filling with salt, pepper, and half of the fresh herbs in the recipe.

Besides the meat filling, you need to make the creamy half of the filling.

Normally, this is ricotta cheese, but I used cottage cheese for this version and loved the result. Just stir the cottage cheese together with the eggs and the rest of the fresh herbs.

Obviously, you’ll also need some lasagna noodles.

Just cook yours according to the package. Make sure to salt your cooking water well (1 tablespoon kosher salt per gallon of water) and also add a drizzle of olive oil to the water to keep the noodles from sticking together.

There’s no real right way to stack all these things into a large baking dish, but this is the order I did:

Layer of noodles –> Layer of 1/2 the meat filling –> Layer of 1/2 the cottage cheese mixture –> Half the mozzarella and Parm –> Another layer of noodles –> The rest of the cottage cheese mixture –> The rest of the meat mixture –> Top everything with the rest of the mozzarella and Parmesan.

You’ll be left with this beautifully thick baked casserole that’s ready for the oven!

Bake this whole thing at 350 degrees for 30-40 minutes until the middle is bubbling and hot and the edges are nice and browned.

This is one big dish of delicious.

Freezing the Lasagna

Some people advocated for freezing the lasagna before you cooked it. This makes approximately zero sense to me.

You just spend all this time making a lasagna. Why wouldn’t you want to eat it immediately?

So bake the thing, eat it, and then deal with the leftovers.

What I don’t recommend doing is freezing the lasagna in one big chunk. You’ll have a heck of a time getting it thawed and cooked correctly.

Instead, let the lasagna cool to room temperature for an hour or so and then store the lasagna in your fridge overnight. As the lasagna chills, it will solidify and make it really easy to cut.

Once the lasagna is cool, just chop it into individual servings. This recipe will get you about 8-10 large servings of lasagna so even if you ate some, you should have a bunch of servings to freeze.

Then wrap each serving in plastic wrap. Make sure it’s wrapped very tightly.

Then store all the individual lasagna pieces in a large freezer-safe plastic bag.

These will freeze beautifully and be very easy to thaw. This is how to freeze lasagna!

Reheating the Lasagna

The best way to reheat this lasagna is in the microwave, honestly. Just cook it on high for 4-5 minutes and it’ll be perfect. This might sound strange but I actually thought the frozen and reheated lasagna was better than it was on day one.

Maybe that’s just my pain meds talking though!

I can’t think of a lasagna recipe that this how to freeze lasagna method wouldn’t work for. Give it a shot the next time you need to stock up on frozen meals!

Watch the video: Τέλεια λαζάνια με κιμά!!


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