Freezer Meal Lasagna with Goat Cheese, Mozzarella and Fresh Basil

Remember my big 100 Freezer Meals in 5 Hours party? Well this crazy good lasagna recipe was one that we made that day. When I typically make freezer meal lasagna, I use a pretty traditional recipe. Not this time. This recipe was way classier {I mean it’s an Ina Garten recipe and it has goat cheese for goodness sakes!} but just as easy to make. We’ve since popped one in the oven for dinner and holy cats was it freakin awesome.

This recipes only makes 1 pan of lasagna. We obviously went crazy and made 20 pans, so if you want to make that many at once, well you can join our crazy train too!

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 pound Zaycon ground beef
1 {28 oz} can crushed tomatoes in tomato puree
1 {6 oz} can tomato paste
1/4 cup chopped fresh parsley, divided
1/2 cup chopped fresh basil leaves
Salt and pepper to taste
1/2 pound lasagna noodles
15 oz ricotta cheese
3 to 4 oz creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten

Directions

In a large skillet over medium-low heat, heat the olive oil. Saute onions in oil for about 5 minutes, or until translucent. Add the garlic and cook for an additional minute. Add the ground beef and cook for 10 minutes, or until no longer pink, breaking up meat as it cooks. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer for 20 minutes, or until sauce has thickened.

Meanwhile, allow noodles to soak in a bowl of super hot tap water for 20 minutes. Drain.

In a separate bowl, mix the ricotta, goat cheese, 1 cup of Parmesan, egg, remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper thoroughly. Set aside.

In the bottom of a 9×13 pan, spread about 1/3 of the sauce. Then add half the pasta, half the mozzarella, half the ricotta, and another 1/3 of the sauce. Layer the rest of the pasta, mozzarella, ricotta, and finally, the remaining sauce. Sprinkle with 1/4 cup of Parmesan.

To Cook – Bake at 400 degrees for 30 minutes or until cooked through and bubbling.
To Freeze – Cover with foil and place pan on a cookie sheet so it freezes flat. When ready to use, remove foil and cook from frozen for 60 minutes at 400 degrees, or until cooked through and bubbling.

Looking for more easy freezer meal ideas? See the full list of freezer meal ideas HERE!

Links to freezer pans I commonly use:

• Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″ 
• Aluminum Foil Deep Pans 9″ x 13″
• Round 9 Inch  Aluminum Foil Pans with lids