Lasagna Meal Prep
Big-batch lasagna that portions cleanly for easy grab-and-go lunches and weeknight dinners. Stores up to 4 days in the fridge and freezes well for 3 months, reheating without getting watery. Perfect for busy families, work lunches, and anyone who wants a reliable make-ahead comfort meal.
Equipment
- 9x13 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 9x13 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).