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!
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
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- 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
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
- Set aside to cool.
- In a small bowl, stir together grated Parmesan and ricotta cheese.
- Pour 1/2 cup of sauce into the bottom of indicated number of pans.
- 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 mozzarella cheese.
- Bake at 375 covered for 45 minutes.
- 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
8 Comments
Join the discussionAre the cooking directions from frozen or thawed?
Here’s a helpful post with the answer to your question!
But for THiS lasagna, can it be cooked from frozen?
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.
If I were to make this in a 10×18″ pan, how long would I cook it? Any idea?
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.
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.
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!