Make-Ahead Freezer Spinach Lasagna

To serve immediately, after layering ingredients in pan, bake at 375°F for 25 to 30 minutes or until thoroughly heated and bubbly.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 8


  • 1 package (16 oz.) lasagna noodles
  • 2 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 jar (26 oz.) spaghetti sauce with mushrooms
  • 1 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 2 packages (10 oz.) frozen cut-leaf spinach, chopped
  • 2 cups ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese, divided
  • 1⁄2 cup grated Parmesan cheese


  • Cook pasta according to package directions until almost tender. Remove from pan, rinse with cold water, and set aside on kitchen towels.
  • In large saucepan, heat olive oil and butter over medium-high heat. When foamy, add onion and garlic and cook, stirring, until tender, about 10 minutes. Add spaghetti sauce, salt, and pepper to pan. Bring to a boil, then reduce heat to low, cover pan, and simmer for 15 to 20 minutes.
  • Meanwhile, drain spinach thoroughly and combine with ricotta and egg in medium bowl. Beat well until combined.
  • Line 13-by-9-inch baking dish with freezer paper and place 1 cup of sauce in dish. Top with three lasagna noodles and half of the spinach mixture. Top with 3⁄4 cup mozzarella, three noodles, and half of the remaining sauce. Then layer three lasagna noodles, the remaining spinach mixture, and 3⁄4 cup mozzarella. Finish layering with three lasagna noodles and remaining sauce. Sprinkle with Parmesan cheese and remaining mozzarella.
  • Cool lasagna in ice-water bath or refrigerator, then wrap well, label, and freeze.
  • To thaw and reheat: Thaw overnight in refrigerator. Bake in preheated 375°F oven for 40 minutes or until thoroughly heated and bubbly.