Freezer Meal Lasagna Florentine

2 reviews / 5 average

Um, if lasagna is not the most classy of all the freezer meals, then what is?

This Freezer Meal Lasagna Florentine is everything. It mixes up super quickly, requires NO COOKING of any lasagna noodles, and goes handily from freezer to oven to bake into a glorious, cheesy, spinach / tomato / ricotta party in your mouth.

One of my favorite things about this lasagna is that you can play with it – if you want to add meat, you definitely can. And if you want to sneak an extra veggie or two in there (mushrooms, maybe? eggplant?), no good veggie lover is going to fault you for that.

How To Make Freezer Meal Lasagna FLorentine

Okay, first of all, we’re going to be prepping the layers. The only thing that really needs to happen here is that you’ll need to saute your spinach and garlic. Once we have that mixed with the ricotta, you can start the layering: sauce, noodles, ricotta, cheese, sauce. Annnnd repeat.

Now you freeze it, and now you’re hungry, so now you take it out and bake it. It’s literally that easy.

Lots of veggie lasagnas are watery and weird. We tried a few when working on the Freezer Meals post this month, and one of them went straight in the garbage because it was so watery.

NOT THIS ONE!

Prepare for rich, creamy, cuts-in-slices-like-a-dream lasagna.

Low maintenance vegetarian freezer lasagna that packs a flavor punch? Count me in.

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Freezer Meal Lasagna Florentine


  • Author: Pinch of Yum
  • Prep Time: 30 mins
  • Cook Time: 1 hour, 25 mins
  • Total Time: 1 hour 55 minutes
  • Yield: 6 servings 1x

Description

This Freezer Meal Lasagna Florentine is so deliciously comforting and simple. Noodles, tomato sauce, and a creamy spinach layer!


Ingredients

Scale

SAUTE:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 ounces fresh spinach

MIX WITH:

  • 1 15-ounce container ricotta cheese
  • 1 egg

LAYER WITH:

  • 1 24-ounce jar of really good pasta sauce
  • 1012 uncooked lasagna noodles
  • 2 1/2 cups shredded Mozzarella cheese

Instructions

BAKE: From frozen, bake at 425 degrees for 1 hour 15 minutes, covered. Remove cover and bake for 10 minutes until bubbly and browned. Let stand for 15 minutes to firm up.

  • Category: Dinner
  • Method: Bake
  • Cuisine: Italian

Keywords: freezer meal lasagna, vegetarian lasagna, freezer meal vegetarian lasagna recipe

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View original recipe here.

You might also like our freezer meals post.

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25 Comments

  1. Pinch of Yum Logo
    Hou2009

    I wish someone would respond to these previously posted questions because I have the same ones! 🙂

  2. Pinch of Yum Logo
    Jessie

    I’m wondering the same as other commenters. What size pan is this intended for, and should you use regular or no-boil noodles? Thank you!

  3. Pinch of Yum Logo
    Vandana Bhalla

    Hey everyone in her original recipe (not freezer) she used 9×13 pan and oven ready noodles! I think it would be the same for this recipe as well.

  4. Pinch of Yum Logo

    Hey everyone in her original recipe (not freezer) she used 9×13 pan and oven ready noodles! I think it would be the same for this recipe as well.

    1. Pinch of Yum Logo
      christie

      re: the egg – the instructions are presented oddly. You saute the first 3 ingredients (oil, garlic, and spinach) and then mix that with the next two (ricotta and egg).

  5. Pinch of Yum Logo
    Megan

    Can someone that’s made this answer the question of what kind of noodles to use? I bought regular noodles but am doubting myself now.

  6. Pinch of Yum Logo
    Jen

    I’ve made this many times and love it. Want to make for a friend having a tough week, but her family is all meat eaters. If I sub ground beef for spinach will all else be the same?

  7. Pinch of Yum Logo
    Cecilia

    This has become my go-to meal if I need to bring something to a friend with a new baby. Sooo good and easy. I keep a few in the freezer all the time now just in case! I use regular noodles (not oven-ready/no-boil) and a 9×13 pan. People love it.






  8. Pinch of Yum Logo
    Alyssa

    Like most other people, I went to your “original recipe” link to find out what size pan to use, since this recipe doesn’t say. Well, the “original recipe” you link to is a different recipe. It uses 4-5 cups of spinach (instead of 4 ounces), adds 1/2 cup of Parm cheese, uses 2 eggs instead of 1, 4 cups tomato sauce instead of 24 ounces…..the list goes on.

  9. Pinch of Yum Logo
    Jamie Ferrandi

    PLEASE let us know if we can used uncooked noodles that normally need boiling – boil first, ok not to, only no-boil kind, etc!