Why This Lasagna Meal Prep Changed Our Weeknights
Real talk. I never thought I’d be the guy portioning lasagna into individual containers every Sunday.
But here we are. Rachel works crazy hours during tax season, and this lasagna meal prep means she grabs a container from the fridge, microwaves it for three minutes, and actually eats a real meal instead of vending machine snacks.
The first time I prepped this, I made way too much. Our freezer looked like a lasagna warehouse. Emma asked if we were opening a restaurant. But honestly? Having those backup portions saved us during that week Jake had the flu and I couldn’t think straight enough to cook.
This recipe makes enough for the week plus extras for the freezer. The no-boil lasagna noodles soften perfectly in the sauce, so you’re not spending Sunday afternoon boiling water and burning your fingers.
✅ Makes 12-15 individual portions
✅ Stores safely for 4 days in the fridge
✅ Freezes beautifully for up to 3 months
✅ Reheats without getting watery
✅ Kid-approved (even Jake eats it)
The glass meal prep containers with snap lids are non-negotiable after that container disaster in Jake’s backpack, same containers I use for turkey burger meal prep. Trust me on this one.
The Lasagna Meal Prep Essentials You’ll Need
This lasagna meal prep works because everything layers together without fuss, then portions cleanly once it’s cooled.
I buy most of this at Sendik’s on Wednesday evenings when I do my fresh ingredient run. The ricotta cheese mixture comes together in like two minutes, and the marinara sauce jar makes this whole thing doable on a Sunday when Emma wants to help but also wants to watch her show.
- Lean ground beef : I use 93/7 because Dad always said leaner meat stores better, less grease separation in the containers
- Spicy lamb sausage : adds that depth you’re looking for, I remove the casings and crumble it with the beef
- No-boil lasagna noodles : game-changer for meal prep, they soften in the sauce while everything bakes
- Ricotta cheese mixture : this is what makes it creamy, I mix mine with an egg and Parmesan for binding
- Marinara sauce jar : two 24-ounce jars, I prefer ones without chunks because they layer more evenly
The beauty of batch cooking this much lasagna is that you’re not cooking again until next Sunday, and that’s also true of chicken vegetable soup meal prep. That’s five weeknights where dinner is just reheating away.
How I Prep Lasagna for the Entire Week
Getting this lasagna meal prep done takes about two hours on Sunday morning, but it’s mostly assembly time while the oven does the work.
Emma dragged her step stool over last week and helped me layer the cheese. She’s getting good at spreading it evenly, though we had to have a conversation about why we can’t eat the mozzarella straight from the bag.
- Brown the meat mixture cook the ground beef and spicy lamb sausage together with the onion until no pink remains, drain well
- Make the sauce stir in both jars of marinara and the tomato sauce, add Italian seasoning, let it simmer while you prep everything else
- Mix the ricotta layer combine both containers of ricotta with the egg, Parmesan, and parsley flakes until smooth
- Prep your baking dish spread a thin layer of sauce in the bottom of the 9×13 casserole dish so the noodles don’t stick
- Layer everything noodles, sauce, ricotta mixture, mozzarella, repeat until you’re out of ingredients, end with extra mozzarella on top
- Bake covered 45 minutes with foil, then 15 minutes uncovered until the cheese bubbles and browns slightly
- Cool completely before portioning this is where food safety really matters, let it cool to room temp before you start dividing into containers
The cooling step is non-negotiable. I learned that from Dad’s catering business hot food goes into containers, you’re asking for condensation and bacterial growth. After what happened in March 2022, I don’t skip this part ever.
Lasagna Meal Prep Variations That Actually Work
First Sunday I made this, Rachel asked if I could do a vegetarian version for her coworker. Turns out swapping proteins is easier than I thought.
Turkey Lasagna Meal Prep
Ground turkey works great if you want something leaner; see turkey meatball meal prep. I use 93% lean ground turkey and add extra Italian seasoning because turkey can taste a bit bland on its own. The ricotta cheese mixture stays the same, and it reheats just as well as the beef version. Rachel actually prefers this one during tax season because it doesn’t make her feel as heavy during those long afternoon meetings.
Veggie-Loaded Lasagna for Meal Prep
Jake won’t touch this version, but Emma requests it. I add sautéed spinach, mushrooms, and zucchini to the sauce layer. The trick is cooking the vegetables first to get rid of excess moisture otherwise your glass meal prep containers end up with watery lasagna by Wednesday. I still use the same ricotta cheese mixture, just fold some of the cooked veggies into it.
Make-Ahead Freezer Portions
Sometimes I portion half the lasagna into individual freezer-safe containers instead of keeping everything in the fridge. Label them with the date. Dad’s voice in my head: “Bad food storage kills them.” These go straight from freezer to microwave on those nights when I forgot to pull one out to thaw. Add an extra minute to the reheating time and you’re good.
Not sure which version to try first? Start with the original beef and sausage. Once you’ve got the portioning system down, then experiment with the variations.
Meal Prep Tips from Someone Who Learned the Hard Way
That first month of lasagna meal prep, I used cheap plastic containers from the dollar store. Big mistake. By Wednesday, Jake’s backpack smelled like an Italian restaurant gone wrong because the sauce leaked everywhere. The school called. Emma cried because her lunch was ruined. That weekend I bought proper glass containers with snap lids, and we haven’t had a leak since.
Portion sizes matter for consistent reheating. I use 2-cup containers for adult portions and 1.5-cup for the kids. Everything heats evenly when the portions are the same size. No more cold centers with burnt edges.
Label with dates, not just the recipe name. I write “Lasagna 11/17” with a Sharpie right on the lid. Four days max in the fridge for anything with ground meat that’s the biology degree talking, but also just common sense after what our family went through.
Let it cool properly before you even think about portioning. I spread the lasagna in the 9×13 casserole dish, let it sit on the counter for about an hour. Dad always said hot food in containers is how you get sick, and he was right. Temperature danger zone is real.
Stack them smart in the fridge. Rachel likes hers in the bottom back corner where it’s coldest. Emma’s purple container goes on the top shelf so she can grab it herself for school. Organization makes the whole system work.
Best Ways to Serve This Lasagna Meal Prep
The beauty of having individual portions already prepped is that everyone customizes their own plate. Rachel adds red pepper flakes to hers during tax season she stress-eats spicy food and texts me photos with fire emojis.
Simple Green Salad
I keep a bag of spring mix in the crisper drawer all week. Grab a handful, drizzle with balsamic vinaigrette, maybe add some cherry tomatoes if I remembered to buy them. Takes 30 seconds and suddenly you’ve got a balanced meal instead of just cheese and noodles.
Garlic Bread from the Freezer
The Costco frozen garlic bread is actually pretty decent. Pop it in the toaster oven while the lasagna reheats in the microwave. Emma likes to dip hers in the marinara sauce that pools at the bottom of her container. Jake inspects his garlic bread for “green stuff” the parsley flakes are a constant source of negotiation.
Roasted Vegetables as a Side
Sunday meal prep usually includes a sheet pan of whatever vegetables looked good at the farmers market. Bell peppers, zucchini, broccoli roast them with olive oil and garlic powder. They reheat fine alongside the lasagna all week. Jake has actually eaten bell peppers recently when they were hidden under enough cheese, so we’re calling that progress.
Honestly, sometimes the lasagna just gets eaten straight from the container while standing at the kitchen counter. No judgment. We’ve all been there.
Storing and Reheating Your Lasagna Meal Prep
After March 2022, I became kind of paranoid about proper cooling and storage but not the bad kind of paranoid, the “my family stays healthy” kind. This lasagna meal prep system only works if you’re doing the storage part right.
Storage
Getting the storage temperatures right is what separates safe meal prep from food poisoning waiting to happen. Dad used to say “Good food keeps people alive. Bad food storage kills them,” and that stuck with me harder after our family got sick.
- At room temperature: Maximum 2 hours after baking, and that’s being generous. I aim for 1 hour, especially in summer
- In the fridge: 4 days max in airtight glass meal prep containers, labeled with date, coldest part of the fridge
- In the freezer: Up to 3 months wrapped in freezer-safe plastic wrap then foil, or in individual freezer containers with tight lids
Reheating
The microwave is your friend here, like with chicken curry meal prep, but you gotta do it right. Nothing worse than cold center with lava-hot edges. I learned this the hard way when Emma burned her tongue on day three of my first meal prep attempt.
From the fridge: microwave on 70% power for 3-4 minutes, stir halfway if possible, let it sit for a minute before eating. From the freezer: thaw overnight in the fridge first, then reheat the same way. If you forget to thaw, add 2 minutes to the cooking time and cover with a damp paper towel so it doesn’t dry out.
Oven method for when you want it crispy: 350°F for 20 minutes covered, then 5 minutes uncovered. Takes longer but the cheese gets that golden thing going on that Rachel loves.
Anti-waste tip
Leftover lasagna that’s been in the fridge for 3 days and you’re tired of eating it straight? Chop it up and use it as pasta sauce over fresh penne. Sounds weird but Emma requested it twice last month, so clearly it works.
Got more questions about getting this meal prep system working for your family? I’ve answered the ones Rachel and my Instagram followers ask most often
Questions I Get About Lasagna Meal Prep
How long does lasagna meal prep last in the fridge?
Four days maximum in airtight containers. I label mine with the date because after March 2022, I don’t take chances with ground meat storage.
Can you freeze lasagna meal prep portions?
Absolutely, up to three months. I freeze half my batch in individual containers, labeled with the date. They go from freezer to microwave when I forget to plan ahead.
Why did my meal prep containers leak sauce everywhere?
Happened to me too cheap plastic containers from the dollar store. Switched to glass containers with snap lids and haven’t had a leak since, even in Jake’s backpack.
What’s the best way to reheat lasagna for work lunches?
Microwave at 70% power for 3-4 minutes from the fridge. Rachel does this every day during tax season and texts me photos of her lunch with heart emojis.
Lasagna Meal Prep That Powers Your Week
Lasagna Meal Prep
Equipment
- 9×13 casserole dish
- Large skillet
- Mixing bowls
- Glass meal prep containers with snap lids
- Aluminum foil
- Measuring cups and spoons
Ingredients
- 2 pounds lean ground beef 93/7 preferred
- 1 pound Spicy lamb sausage casings removed, crumbled
- 1 medium onion finely chopped
- 2 jars marinara sauce 24 ounces each
- 1 can tomato sauce 15 ounces
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 containers ricotta cheese 15 ounces each
- 1 cup Parmesan cheese grated
- 1 teaspoon dried parsley flakes
- 1 large egg optional, for binding the ricotta layer
- 15 noodles no-boil lasagna noodles 1–2 boxes, break to fit as needed
- 5-6 cups shredded mozzarella use extra for topping
Instructions
- Preheat oven to 375°F. Set a 9×13 casserole dish on the counter.
- In a large skillet over medium-high heat, brown the ground beef and spicy lamb sausage with the chopped onion, breaking up the meat until no pink remains, 8–10 minutes. Drain excess fat.
- Stir in both jars of marinara, the tomato sauce, Italian seasoning, salt, and garlic powder. Simmer on low for 10 minutes while you prepare the cheese mixture.
- In a mixing bowl, combine ricotta, Parmesan, parsley, and egg (if using) until smooth.
- Spread about 1 cup of meat sauce in the bottom of the casserole dish to prevent sticking.
- Layer 5 no-boil noodles, then one-third of the ricotta mixture, about 2 cups meat sauce, and 1½ cups mozzarella.
- Repeat the layers two more times (noodles, ricotta, sauce, mozzarella), finishing with an extra layer of mozzarella on top.
- Cover tightly with aluminum foil and bake for 45 minutes. Remove foil and bake 15 minutes more, until the cheese is melted and lightly browned.
- Let the lasagna rest 15 minutes, then cool completely at room temperature for about 1 hour before portioning for food safety and clean slices.
- Cut into 12–15 portions and transfer to glass meal prep containers with snap lids. Label with the date.
- Refrigerate for up to 4 days or freeze portions for up to 3 months.
Notes
- Storage: Cool lasagna at room temperature for about 1 hour (max 2 hours) before portioning. Refrigerate in airtight glass containers up to 4 days. Freeze in individual freezer-safe containers (or wrap portions in plastic, then foil) up to 3 months; label with the date.
- Reheating (microwave): From fridge, heat at 70% power for 3–4 minutes; rest 1 minute. From freezer, thaw overnight first when possible; otherwise add ~2 minutes and cover with a damp paper towel.
- Reheating (oven): 350°F for 20 minutes covered, then 5 minutes uncovered for a golden, bubbly top.
- Portioning tips: Aim for consistent 2-cup adult portions and 1.5-cup kid portions for even reheating. Let the baked lasagna rest 15 minutes before cutting for cleaner layers.
- Freezer plan: Portion half for the fridge and half for the freezer on prep day to cover future busy nights.
- Equipment tip: Use leakproof glass containers with snap lids to prevent spills in bags and lunchboxes.
- Variations: Swap ground turkey for a leaner version (add extra Italian seasoning), or add sautéed spinach, mushrooms, and zucchini for a veggie-loaded option (cook veggies first to reduce excess moisture).
Share How Your Lasagna Meal Prep Turned Out
This lasagna meal prep has saved our weeknights more times than I can count. Between Rachel’s crazy tax season hours and the kids’ activities, having these portions ready to grab means we’re actually eating real food instead of drive-through on Tuesday night.
If you make this, I’d love to see how it turns out. Drop a rating below or leave a comment about how your family liked it. Did Jake’s equivalent inspect it for “green stuff”? Did your containers leak or did you learn from my mistakes and go straight for the glass snap-lid ones?
Share your meal prep photos on Instagram with #NextWeekMeals and tag @NextWeekMeals I check them every Sunday while I’m prepping mine. And if you want more recipes like this that actually make weeknights easier, the newsletter goes out every Wednesday with what I’m cooking that week.
Thanks for letting me share what works in our kitchen. Hope this makes your Wednesdays a little less chaotic
