Freezer Lasagna! Simple to make! Better than store bought!

One of our favorite freezer meals is slow cooker lasagna. This is a simple dish to prepare in bulk and it is SUPER easy to prepare the day you’re craving it!

To prepare my freezer lasagna I use an ice cream bucket. Whatever container you use, make sure it will fit into your slow cooker! You will freeze the lasagna in the container for 2-4 hours and then pop out and cover tightly in plastic wrap and then in paper or foil. Make sure you label these! Once you are ready to cook them, you can simply unwrap them, place them in your slow cooker and cook for 4-6 hours on low.

You can use any lasagna recipe – just make sure you do NOT cook the noodles ahead of time or they will get mushy with freezing. Here is the recipe I use (and I always make 4-5 to freeze):

Freezer Lasagna:

1 lb. ground beef or sausage
1/2 onion, chopped fine
2 teaspoons minced garlic
2 cans/jars of marinara sauce
1 (12 oz) package of lasagna noodles
12 ounces cottage cheese
1/2 C Parmesan cheese
4 C mozzarella cheese
2 eggs

Brown meat with onion & garlic. While that is cooking, combine cheeses with eggs. Add marinara to meat mixture.

In ice cream bucket (or whatever container you’re using) layer 1/4 meat mixture, 1/3 noodles, 1/3 cheese mixture. Repeat twice and cover with remaining meat mixture.

Freeze 2-4 hours and then pop out and freeze in freezer bags or cover tightly with plastic wrap and then foil. To prepare put frozen lasagna into slow cooker and cook 4-6 hours on low.

*This recipe does not fill my slow cooker to the top. When I have company, I can actually layer two of these in my slow cooker!! A lot of food to feed the whole gang!

Whenever I make lasagna my family also expects these bread sticks!  They are divine, just like the name implies.

Divine Bread Sticks

1 ½ cup warm water
1 tablespoon yeast
2 tablespoons sugar
3 ½ cups flour
½ teaspoon salt
Butter for the pan
 
Mix all ingredients (except butter) and knead for three minutes. Let stand 10 minutes. Heat oven to 375 degrees. Melt desired amount of butter on baking pan (the original recipe called for 1 entire stick of butter – that was way too much for my taste – I use a couple tablespoons). Roll out dough about 1/8-inch thick and cut into strips. Place in butter and put close together. Sprinkle with garlic salt and Parmesan cheese. Cover and let rise 30 minutes. Bake 20 minutes at 375 degrees.

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