Recipes / Dinner

Better Than the Freezer Aisle: Copycat Stouffer's Lasagna

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Better Than the Freezer Aisle: Copycat Stouffer's Lasagna

Katie
The Cook
6 Servings
11 Ingredients
8 Comments

Simple, classic, and cost effective, this remake of the popular frozen box lasagna is less expensive per serving and doesn't have any mystery ingredients. So not only is it a win for your wallet, but for your health too!

Read More
6 Servings
11 Ingredients
8 Comments

Ingredients

  • 1 ½ cups cook Ground Beef
  • 1 ¾ cups cook Ground Italian Sausage
  • 34 ounces Tomato Sauce
  • 2 tablespoons Italian Seasoning
  • 1 teaspoon Nutmeg
  • 1 teaspoon Red Pepper Flakes
  • ½ teaspoons Black Pepper
  • ½ cups Parmesan Cheese, Grated
  • 15 ounces Ricotta Cheese
  • 9 ounces No-Boil Lasagna
  • 2 cups Mozzarella Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pan over medium heat, combine ground beef, sausage, tomato sauce, Italian seasoning, nutmeg, red pepper flakes, and black pepper.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pan over medium heat, combine ground beef, sausage, tomato sauce, Italian seasoning, nutmeg, red pepper flakes, and black pepper.
  2. Cook for 15 minutes.
  3. Set aside to cool.
  4. In a small bowl, stir together grated Parmesan and ricotta cheese.
  5. Pour 1/2 cup of sauce into the bottom of indicated number of pans.
  6. Top with enough lasagna noodles to cover the bottom.
  7. Layer meat sauce, ricotta cheese mixture, and then lasagna noodles ending with meat sauce on top.
  8. Cover top of lasagna with mozzarella cheese.
  9. Bake at 375 covered for 45 minutes.
  10. Uncover and bake another 10 minutes.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
4"x4" piece
Amount Per Serving
Calories
890
Total Fat
55g
Saturated Fat
25g
Trans Fat
1g
Cholesterol
187mg
Sodium
1922mg
Total Carbohydrates
46g
Fiber
4g
Sugar
7g
Protein
53g
WW Freestyle
28

Categories

shellfish-free, fish-free, soy-free, traditional, nut-free, winter, spring, summer, fall, better-than-the-freezer-aisle

Categories

shellfish-free, fish-free, soy-free, traditional, nut-free, winter, spring, summer, fall, better-than-the-freezer-aisle

8 Comments

Join the discussion

        1. We haven’t tested it from frozen. You are welcome to try – I would allow a longer cooking time and probably cooking it covered for some of the time.

    1. I’m not sure. If it has been frozen I would probably start with 1.25x the suggested amount. If not frozen, it might be fine at the same amount of time. I would check it at the original time and add 10-15 minutes as needed.

      Reply

  3. No – sorry. I am sure this is a wonderful lasagna, but there is definitely something missing here that makes Stouffer’s so special. Not the meat, but in the actual sauce. I have my own lasagna recipe and it’s great, but more like a lasagna you would find in a restaurant in Italy or any European county. Stouffers has something special about it, and it is still my all time favourite lasagna, regardless of how many times I have eaten it in Italian restaurants, and to include, Milan, Florence and Rome. Again – this sounds good, but I have been cooking long enough – 60 years, to know this is not it.

    Reply

    1. Hi Kathryn! It sounds like you have traveled to (and had the privilege of eating in) some wonderful places! What would you suggest we add to this recipe to improve the flavor? We are always open to new ideas! Lifelong learning is one of our core values here at OAMM – so please – pass along your wisdom! We welcome your expertise! We are big fans of Stouffers too! Thanks!

      Reply