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How to freeze lasagna without any cooking ahead of time

I’m really into the concept of “no cook” freezer cooking.  Simply combine the ingredients and freeze!  My most recent success was a lasagna made with no-bake noodles and fresh spinach.  It was so easy to make that I made two at a time.

How to freeze lasagna without any cooking ahead of time

For years, I froze lasagna for holidays and birthday parties.  I’d boil the noodles, assemble everything, and then freeze.  These days, I like to assemble my freezer meals without any cooking ahead of time.

Here’s why you’ll love “no cook” freezer cooking too…

  • The recipes are very quick to prep.
  • There are less pans to wash after prepping your meals.
  • The meals cook for the first time out of the freezer and don’t taste like leftovers at all.
  • It’s easy to keep your freezer stocked with homemade meals for busy weeknights.

Sounds like a win-win-win-win to me.

How to freeze lasagna without any cooking ahead of time

I shared a bunch of “no cook” freezer recipes in my cookbooks, and if I ever write another one, you can bet this lasagna will be in there too.  It’s a meatless, cheesy lasagna made with fresh baby spinach.  Such a delicious and family-friendly meal.

How to freeze lasagna without any cooking ahead of time

When you make this lasagna, I recommend making two at a time.  The texture of “no boil” lasagna noodles is slightly different than the kind you boil, but my whole family taste-tested this recipe and decided it was equally delicious and a wonderful time-saver.

No Cook Lasagna with Spinach

Yields: Two pans of lasagna (9×13″ each)


  • 4 large eggs
  • 30 oz container of ricotta cheese
  • 2 cups shredded parmesan cheese
  • 16 oz mozzarella cheese, freshly shredded and divided in half (about 4 cups total)
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 45 oz jar of pasta sauce
  • 2.5 oz fresh baby spinach, chopped (about 3 cups)
  • Two boxes of “oven ready” lasagna noodles with no boiling required (I used 24 noodles, about 1.5 boxes)


  1. In a large bowl, create cheese filling by combining eggs, ricotta, parmesan, half of the mozzarella cheese, parsley, salt, and pepper.
  2. Spread a thin layer of pasta sauce at the bottom of each pan.
  3. Layer lasagna noodles, cheese filling, fresh spinach, and pasta sauce until you have four layers of noodles in each pan.
  4. Top the fourth layers with remaining pasta sauce and mozzarella cheese. (Make sure to cover the entire noodles with sauce so they don’t get crunchy when baked.)

To Cook Immediately

Preheat oven to 375 degrees F.  Cover lasagna with foil and bake for 40 minutes, or until center is hot.  Remove foil and bake for additional 5-10 minutes or until cheese on top is melted.

To Freeze

Cover each pan with layers of plastic wrap and foil, and freeze for up to three months.  Preheat oven to 375 degrees F.  Remove plastic wrap and replace foil.  Bake frozen lasagna 60 minutes or until center is hot.  Remove foil and bake for additional 5-10 minutes or until cheese on top is melted.

How to freeze lasagna without any cooking ahead of time


  • Silke says:

    Hi Kelly,

    this recipe is as awesome as the rest. Made it the day you posted it and it tastes great. Even my husband wasn’t missing the meat in it. I’m cooking only for 2, so i made 4 lasagnas and put 3 in the freezer. Thank you so much for all your great recipes.


  • Andi says:

    This looks amazing. I’m going to make this for a friend who just had her fourth baby. Love that it can be frozen and she can pull one out when she needs it! Btw, is there a way to print your recipes that I’m missing? There is usually a printer friendly button somewhere on the page but I can’t find it. Thanks!

    • Kelly says:

      I’m sure your friend will love it, Andi. Thanks for sharing! I don’t have a printer-friendly option at this time. I’ll work on adding one though. 🙂

  • Karen says:

    I love all the ideas! Would this recipe work ok without the spinach? I’m looking to add a lasagna to my freezer cooking but we aren’t big spinach eaters. Great tips!!!

  • Valerie says:

    Kelly, Love your recipes. Have made several successfully, however, have always used a freezer bag. Do you freeze the lasagna in a glass casserole dish? If so, does it handle going into a hot oven without problems?

    • Kelly says:

      I *think* I cooked the lasagna in the glass immediately and froze the one in the aluminum pan…but I think it’s OK to freeze in glass. I typically thaw my meals in the fridge to shorten the cooking time.

    • Celes says:

      Yes, you can freeze in a glass pyrex. I do it all the time. Make sure you thaw in fridge overnight. I also pull it out of the fridge and let it sit about 30 min before placing in the oven. Glass does not like sudden extreme temperature changes.

  • Janet Brumfied says:

    How do you decide on the use by date?

  • […] used this recipe as a guide and followed the instructions for the ricotta/cheese egg mixture. However, I used a […]

  • […] 10 minutes when we got home to melt cheese.  And, btw, shout out to New Leaf Wellness for this recipe, which was delicious, but also which I added ground beef […]

  • Amber says:

    Please make SURE you use no cook noodles. I did it with regular lasagne noodles and when i defrosted and baked it, the texture of the noodles was super gross. I am making freezer lasagne again with no bake noodles and I am hoping for success this time!

  • JJ says:

    Kelly, I need to make and freeze this lasagna before it is cooked. The person I am making this for requires gluten free noodles (which are oven ready). Will this freeze up OK?

  • Cherie Peterson says:

    Feeling nervous! I want to make this today, put it in the refrigerator over night and bake tomorrow using the noodle you don’t boil. I have a family recipe that we use. Do you think it will work?

    Thanks so much

  • KJ says:

    I was drawn in by the “No Bake” title/graphic. I was confused to see the baking instructions at the end. I would reccommend revising to say “No Boil” in your title. Either way, this was very helpful as now I know I can use the oven ready noodles for the freezer. Thank you!!

  • Lisa says:

    This looks great and I plan to make a few soon, but are your cooking instructions referring to baking the lasagna straight from the freezer to the oven, or is that after thawing in the fridge?

  • Paige says:

    Do you think you could add in some extra veggies like thin-sliced raw zucchini or eggplant and still have it bake up well from frozen?

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