Making a batch of freezer-friendly lasagna isn’t just about preparing a meal for the future; it’s about embracing the rhythm of homestead living. This homestead lasagna recipe is perfect for busy days when wholesome, homemade meals bring comfort without the rush. By incorporating bulk cooking and freezer meals into your routine, you are aligning with a lifestyle that values self-sufficiency, simplicity, and the joy of gathering around a meal that’s been thoughtfully prepared for your family.
Ingredients
Ingredients For the Meat Sauce:
- 4 lbs of ground beef
- 4 lbs of ground pork
- 4 large onions finely chopped
- 8 cloves of garlic minced
- 4 jars 1L diced tomatoes or 8 15oz cans
- 2 jars 1L tomato sauce or 2 15oz cans
- 2 cans of tomato paste
- 4 tbsp dried basil
- 4 tbsp dried oregano
- 4 tsp salt
- 4 tsp sugar
- 2 tsp black pepper
- Optional: 1/2 cup chopped fresh parsley or basil
Ingredients For Cottage Cheese Mixture:
- 16 cups of cottage cheese about 4 large tubs
- 8 large eggs
- 4 cups of grated parmesan cheese
- 4 tbsp dried basil
- 4 tbsp oregano
- 2 tbsp garlic poweder
- 1 tbsp salt
- 2 tsp black pepper
Other Ingredients:
- 6 lbs of shredded mozzarella cheese
- 4 boxes of oven ready lasagna noodles
Instructions
Make the Meat Sauce
- In a large pot or Dutch oven, brown the ground beef and ground pork over medium heat, breaking up any large clumps.
- Add onions and garlic; cook until softened.
- Stir in crushed tomatoes, tomato paste, and tomato sauce.
- Add dried basil, oregano, salt, sugar, and black pepper. Let the sauce simmer on low heat for 45 minutes to 1 hour, stirring occasionally. Add fresh herbs at the end if using.
- Set the sauce aside to cool slightly.
Prepare the Cottage Cheese Mixture
- In a large mixing bowl, combine the cottage cheese, eggs, Parmesan, dried basil, oregano, garlic powder, salt, and black pepper. Mix until well combined.
Assemble the Lasagnas
- In each 9×13-inch aluminum or freezer-safe pan, spread a thin layer of meat sauce on the bottom.
- Place a layer of lasagna noodles on top (trim to fit if necessary).
- Spread a layer of the cottage cheese mixture, followed by a layer of meat sauce, and then a layer of shredded mozzarella.
- Repeat the layers (noodles, cottage cheese mixture, meat sauce, mozzarella) until the pan is filled, ending with a final layer of meat sauce and a generous sprinkle of mozzarella.
- (Optional) Garnish with a few extra herbs on top.
Freezing Instructions
- Allow the assembled lasagnas to cool completely before freezing.
- Cover each pan tightly with plastic wrap, pressing it down to prevent freezer burn.
- Then, cover with a layer of aluminum foil and label with the date and baking instructions.
Baking from (Frozen Recommended)
- Preheat oven to 375°F (190°C).
- Remove plastic wrap but keep foil on.
- Bake, covered, for 1 hour. Remove foil and bake an additional 20-30 minutes, or until bubbly and golden on top. If thawed beforehand, reduce baking time to 45-50 minutes covered and 15-20 minutes uncovered.
Baking Fresh Lasagna Instructions
- Preheat the Oven: Set the oven to 375°F (190°C).
- Prepare the Lasagnas: Follow the recipe to assemble the lasagnas as described, layering the meat sauce, cottage cheese mixture, noodles, and mozzarella in each 9×13-inch baking pan.
- Bake: Cover the lasagna pans with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove Foil: After 45 minutes, remove the foil and continue baking for an additional 20-30 minutes, or until the cheese on top is bubbly and golden brown.
- Rest the Lasagna: Let each lasagna rest for 10-15 minutes before slicing to allow the layers to set, making it easier to serve.
Notes
You can replace the ground pork with ground beef
Tried this recipe?Let us know how it was!