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Wednesday, August 31, 2011

No-Fuss Lasagna by Wendy

1 pound Ground Beef
1 Jar (26-32 oz) Spicy or Zesty Spaghetti Sauce
1 can (14.5-16 oz.) Diced Tomatoes
6 Lasagna Noodles-dry(not cooked)
2 cups (8 oz.) Shredded Mozzarella Cheese, Divided
1 (15 oz.) Part-skim Ricotta Cheese
1 egg
1/4 cup Grated Parmesan Cheese
1 teaspoon Dried Basil Leaves

To Assemble:
Cook Ground Beef in skillet.  Pour off drippings.  Add Sauce and tomatoes with liquid to pan.  Set aside.

Combine Ricotta cheese, egg, Parmesan and Basil in bowl, mixing well.

Assemble layers in a 9x13 Pan.  I use a foil pan when giving away to my "Freezer Friendz".
Start with 2 cups Beef Mixture.  Top with 3 Lasagna noodles.  Pour Ricotta Cheese Mixture on top of noodles and sprinkle with 1 cup Mozzarella.  Then add 2 cups of Beef Mixture and top with 3 Lasagna noodles.  Pour the rest of the beef mixture over the noodles.  Freeze this or put it straight in the oven.

To Cook:
Thaw comepletely.  Bake at 375 degrees for 45 minutes.  Take out of oven and sprinkle 1 cup of mozzerella cheese and tent lightly with foil 5 minutes until cheese is melted.


  1. Testing - disregard this comment.
    (Although the recipe sounds YUM-O!)

  2. Thanks for making this! It was delicious!

  3. Very good meal. Plenty for all of us!

  4. This had a great flavor. loved the cheeses

  5. Do you cook the lasagna noodles first or just use them dry?

  6. You use the lasagna noodles dry. That is the great thing about this recipe!