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Better Than The Freezer Aisle: Copy Cat Stouffer’s Lasagna

I can’t tell you when or how my love affair with lasagna began.  What I can tell you is that I 100% absolutely adore lasagna.  I bought it in the freezer aisle for years until I learned how easy it is to make.  Holy wow!  Why was I buying food in a box that I could make in less than 30 minutes prep time?  And more importantly, my version doesn’t have mystery ingredients such as carrageenan, modified cornstarch (what makes it modified?), and enzyme modified Parmesan cheese.  I counted the list of ingredients and came up with 44.  44?!  How does that even make sense?  At $1.87 per serving, this version comes out less expensive than the red box variety, and if you want to leave out the Italian sausage, it is even more economical. Of course, I think the Italian sausage really takes the lasagna to the next level.  Give this recipe a try and let me know how you think it compares to the original.


Better Than The Freezer Aisle: Copy Cat Stouffer’s Lasagna


Katie @ onceamonthmeals.com


  • 1 pound ground beef, browned
  • 1 pound Italian sausage, browned
  • 34 ounces tomato sauce
  • 2 Tablespoon Italian seasoning
  • 1 teaspoon nutmeg
  • 1 teaspoon crushed red pepper flakes
  • 0.5 teaspoon black pepper
  • 0.5 cup grated Parmesan cheese
  • 15 ounces ricotta cheese
  • 9 ounces no boil lasagna noodles
  • 2 cups shredded mozzerella cheese


Preheat oven to 375.  In a large pan over medium heat, combine ground beef, sausage, tomato sauce, Italian seasoning, nutmeg, red pepper flakes, and black pepper.  Cook for 15 minutes, then set aside to cool.  In a small bowl, stir together grated Parmesan and ricotta cheese.  Next, pour 1/2 cup of sauce into the bottom of two 8 x 8 (divide) or one 13 x 9 baking pan(s).  Top with enough lasagna noodles to cover the bottom.  Layer meat sauce, ricotta cheese mixture, and then lasagna noodles ending with meat sauce on top.  Cover top of lasagna with mozzerella cheese.  Bake covered for 45 minute, then uncover and bake for another 10 minutes.

Freezing Directions:

Before baking, cover tightly with foil, label, and freeze.  To serve: thaw in fridge.  Bake covered at 375 for 45 minutes, then uncover and bake another 10 minutes.

Servings: 8 ($1.87 per serving)


**conversion chart image provided by Erik Spiekermann


20 Responses to “Better Than The Freezer Aisle: Copy Cat Stouffer’s Lasagna”

  1. Pat McKay says:

    You can use this recipe very successfully (with or without the sausage, I just use 93% ground turkey or beef) in ur crockpot, on low for 7-8 hrs or high, 4-5 hrs. I sometimes add 1egg or the equiv in egg beaters to the ricotta mix. Very good

  2. Kate says:

    Is the 9×13 the same as the regular size? We don’t buy the regular or large family size. We need to get the party size to feed our family. I’d love to make this but would want to be sure I made it large enough!

  3. Kelly says:

    carrageenan, modified cornstarch are ingredients found in every mainstream brand ricotta cheese ( frigo, etc). You’d have to sub cottage cheese or find a organic version without those ingredients. I have yet to find one at my grocer, but I suppose whole foods probably carries it!

  4. Kay-M says:

    Even though your recipe may be healthier than the frozen Stouffer’s Lasagna (and taste much better), the reason the Stouffer’s box lists 44 ingredients is because they are listing ALL of the ingredients for each item they use! So in your version – instead of just the 11 ingredients you have listed – in order to be fair – when you account for each of the pre-made items (such as the noodles, parm cheese, ricotta cheese, mozzarella cheese etc) that you used to make your version – you will no doubt have just as many ingredients – if not more than just 44 (unless you are making those items yourself).

  5. Carol says:

    I have it in the oven. I was curious as to how little noodles were used. I layered exactly like you said. I’ll let you know how it turns out.


  6. Holly says:

    My husband said this was the best lasagna he has ever had. I used ground turkey instead of beef with the Italian sausage. It was tasty and easy to make.

  7. melody says:

    Sorry if I missed something obvious. But do you layer the lasagna noodles UNCOOKED? or do you boil them like regular pasta before you layer them in the lasagna?

    • katie says:

      I layer my noodles uncooked. You can buy the no boil noodles or you can buy regular lasagna noodles and just add a litle extra water.

  8. [...] So yesterday, I found a recipe for a copycat lasagna from Once a Month Meals. I decided to give it a try.  Here is a link to the original recipe! [...]

  9. Jillian says:

    This just didn’t taste good to us. I’m not sure where I went wrong. I made it as instructed except I only used ground beef and not sausage (we’re on a budget). Too much nutmeg or red pepper flake maybe.

    • Katie says:

      Oh no! It should have been fine with just ground beef. Perhaps it was the nutmeg. It can be strong if you aren’t used to adding it to your spaghetti sauce, etc. Thanks for sharing your experience and hopefully the next recipe you try will work out better.

  10. Jackie says:

    Just made this tonight – we all loved it! Thanks for a great recipe. It was worth the work!

  11. Lauren says:

    Can I use the raw lasagna sheets such as barilla cook them and then layer them or when I cook them will they turn out soggy in the lasagna???

    • Lisa says:

      Lauren – You certainly can. I have done this method before and don’t think they are soggy when cooked.

  12. Lori says:

    My church is making OAM for seniors and I was wondering if any of you experienced OAMC cooks knew how to do this for single servings? Should I partially cook it then freeze it in freezer bowls for microwave reheating? What is your advice?

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