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Lasagna and salad on a plate.
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5 from 2 votes

Homemade Frozen Lasagna

Keep a Homemade Frozen Lasagna in your freezer for an easy meal on a busy day!
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 372kcal


  • 1 tablespoon olive oil
  • 16 ounces Jennie-O Hot Turkey Italian Sausage
  • salt and fresh ground pepper, to taste
  • 1 teaspoon minced garlic
  • 15 ounces part-skim ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/3 cup chopped fresh basil
  • 10 cremini brown button mushrooms, coarsely chopped
  • 48 ounces marinara sauce (I use 2 (24 ounce) jars of Trader Joe's Tomato Basil Marinara)
  • 9 ounce package Barilla Oven Ready Lasagne
  • 8 ounces fresh mozzarella shredded
  • 1 cup shredded or shaved Parmesan cheese


  • Coat the bottom of a large skillet with the olive oil and place over medium heat. Remove turkey sausage from the casings by slicing through one side with a sharp knife. Discard casings and place turkey sausage in heated skillet. Cook and stir, breaking up the sausage, until no longer pink. Drain as much grease from the pan as possible and return pan to heat and add garlic. Season with salt and fresh ground pepper, to taste. Cook and stir for another minute or two and then remove the pan from the heat and set aside.
  • In a small mixing bowl, combine ricotta, egg, salt,and chopped basil. Set aside.
  • Coarsely chop mushrooms and set aside.
  • Lightly coat the bottom of a deep freezer safe 13" x 9" pan with marinara sauce. Place 4 lasagna sheets over the sauce, slightly overlapping to fit pan. Spoon 1/3 of ricotta mixture over the lasagna sheets and spread out evenly with a knife. Sprinkle 1/3 of cooked turkey sausage over the ricotta. Top with 1/3 of chopped mushrooms, purposely allowing some to fill in edges of pan around the lasagna. Sprinkle with 1/4 of both the mozzarella and Parmesan and then pour a scant amount of marinara over the top.
  • Layer as above for a total of 3 more layers.
  • Top with remaining 4 lasagna sheets and top with a good amount of marinara sauce. Use a knife or spatula to smooth out the sauce to the edges of the pasta sheets. Sprinkle with remaining mozzarella and Parmesan.
  • Generously coat the bottom of a large piece of heavy duty foil with non-stick cooking spray. Cover the lasagna with the foil, crimping edges of foil around the pan. Wrap the covered pan completely in one or two more sheets of foil.
  • Place pan in freezer.
  • Defrost completely in refrigerator overnight or follow directions below for transport.
  • Preheat oven to 375 degrees F. Bake covered lasagna for 50 minutes. Remove foil and continue to bake another 10 to 15 minutes until heated through and bubbly around edges.


Before baking, defrost completely overnight in your refrigerator. If not completely defrosted when cooking be sure to increase cooking time as needed. Do not allow lasagna to defrost on kitchen counter. Keep refrigerated for food safety purposes.
To take and bake your lasagna, keep it frozen until you are ready to depart and then place the frozen lasagna between some ice packs in a cooler.
Lasagna will keep well in freezer for 3 to 4 months.


Calories: 372kcal | Carbohydrates: 17g | Protein: 29g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 2008mg | Potassium: 898mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1405IU | Vitamin C: 29mg | Calcium: 470mg | Iron: 8mg