Name: Individual Freezer Lasagnas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 lb ground beef; 1 lb ground pork; salt and pepper (to taste); 1 sweet onion (diced); 2 small shallots (sliced thinly or diced); 3 tbsp minced garlic; 1 tbsp dried basil; 4 oz tomato paste; 28 oz can crushed tomatoes; 18 lasagna noodles (I used a mix of regular lasagna noodles and spinach lasagna noodles); salt (for the water); 500 grams ricotta cheese (around 2 cups); 1 cup parmesan cheese; 2 eggs (room temperature); 2 cups shredded cheese (plus extra for topping); 1 tsp salt; 1 tbsp dried basil

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This classic lasagna filled with a meaty sauce and all the cheese is the perfect freezer friendly meal. This recipe makes for 6 Individual Freezer Lasagnas.

Freezer Friendly Mini Lasagnas

So recently a friend of ours got into a minor accident and with the new addition of an arm sling on him, grocery shopping and cooking aren’t exactly something he can easily do. So to help him out, I made him some individual meals that he can pop into the oven for dinner so he’s not stuck eating TV dinners. They’re similar to what I prepped for another friend who was pregnant and thought that I should put it on the blog so if anyone wants to do some freezer prep, they can follow along!

Why You’ll Love These Freezer Lasagnas

They’re easy to make: it really didn’t take me that long to make. As long as you’re good at multitasking, this recipe will be a breeze.
They freeze so well: nothing freezes better than pasta! These mini lasagnas freezes so wonderfully. I usually have them within 4 months of being frozen.
They’re simple to reheat: just into the oven they go, straight from frozen! No thawing needed.
You can easily scale up: make a larger batch for more individual lasagnas or get a larger container so you can get 2-4 servings per lasagna.

What You’ll Need

For the lasagnas, I froze mine in aluminum pans as to make it easier for him to reheat directly in and not have to wash dishes/return anything to me. The exact measurements of the pans I used are 6.6 inches x 4.6 inches x 1.7 inches. I couldn’t find the exact ones online but here’s the closest one I saw on Amazon.

For the Meat Sauce

ground beef
ground pork
salt and pepper
onion
shallot – this isn’t 100% mandatory but I like the addition of shallots just so there’s a little more variety
garlic
dried basil
tomato paste
canned crushed tomatoes

For the Lasagna Noodles

lasagna noodles – I used a mix of regular lasagna noodles and spinach lasagna noodles as a way to get some greens in.
salt

For the Ricotta Filling

ricotta cheese
parmesan cheese
eggs – room temperature
shredded cheese – your choice. I did a mix of mozzarella and cheddar.
salt
dried basil

How To Make Freezer Lasagnas

In a large non-stick pan on medium heat, add in the ground beef and ground pork. Let the meat brown for a minute on one side before breaking it up into smaller pieces with a wooden spoon or spatula and seasoning with salt and pepper.
After 3-4 minutes, add in the onions, shallots, and garlic. Saute until the onions has softened.
Add in the dried basil and stir to combine.
Add in the tomato paste, stir, and then add in the crushed tomatoes.
Lower the heat to medium-low and let simmer for 30 minutes, stirring every couple of minutes.
While your sauce simmers, bring a salted pot of water to a boil to cook your lasagna noodles. Check the box for the al denta time and cook just 1 minute under it. Drain and set aside when done.
To make your cheese filling, combine the ricotta, parmesan, eggs, salt, and shredded cheese. Mix until fully combined. Set aside until ready to use.

Once the sauce is done, coat the bottom of each individual pans with a layer of meat sauce. Next, add in two lasagna noodles, a layer of ricotta cheese mix, meat sauce, noodles, ricotta cheese mix, meat sauce, noodles, and top with extra shredded cheese.
Let cool before covering and storing in the freezer.
If eating immediately, bake at 375F for 20-25 minutes.

How to Cook Frozen Mini Lasagnas

Here’s how to reheat these mini lasagnas for one from frozen:

Heat oven to 350F.
Cover the top of the pan with foil to prevent the cheese from burning.
Bake for 45 minutes.
Remove the tin foil and bake for another 15 minutes or until the middle has heated through.

Individual freezer lasagna in a tin foil container.

Tips For Making Lasagnas for One

You can break your lasagna noodles in half before or after boiling them. I find it easier to just cut them in half when they’re cooked as I can’t always break the noodles evenly.
While I didn’t write the date of these freezer meals (as he was only getting 2 batches on the same day), I recommend you write down the dates, especially if you have many freezer meals you want to rotate through.
Don’t over fill the lasagna containers as it’ll be difficult stacking it in the freezer.

Recipe Variations

Try these lentil lasagna noodles instead of spinach.
You can do full beef or full pork if you prefer. Or use a different ground meat like turkey or chicken.
Add some red chili flakes to add some heat to it.
You can use fresh herbs instead of dried. 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
Best Beef Recipe has an easy Instant Pot Lasagna version if you’d like to try that as well!

Individual Freezer Lasagnas

This classic lasagna filled with a meaty sauce and all the cheese is the perfect freezer friendly meal. This recipe makes for 6 Individual Freezer Lasagnas.

Print Rate

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Servings: servings