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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.
Cecilia
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
- 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
SAUTE:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 ounces fresh spinach
MIX WITH:
- one 15-ounce container ricotta cheese
- 1 egg
LAYER WITH:
- one 24-ounce jar of really good pasta sauce
- 10–12 uncooked lasagna noodles
- 2 1/2 cups shredded Mozzarella cheese
Instructions
1. From frozen, bake at 425 degrees for 1 hour 15 minutes, covered.
2. Remove cover and bake for 10 minutes until bubbly and browned. Let stand for 15 minutes to firm up.
- Prep Time: 30 mins
- Cook Time: 1 hour, 25 mins
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Keywords: freezer meal lasagna, vegetarian lasagna, freezer meal vegetarian lasagna recipe
View original recipe here.
You might also like our freezer meals post.
Are these the no-bake type of lasagna noodles, or regular?
I mean no-boil!
I was wondering the same thing!
Sh said in the description they are regular uncooked lasagna noodles. NOT the oven ready or no boil ones
What size of baking dish did you use to make the Florentine Lasagna?
If I make this and don’t freeze it, what are the cooking instructions? Thanks!
You can follow this recipe! https://pinchofyum.com/creamy-tomato-lasagna-florentine
I wish someone would respond to these previously posted questions because I have the same ones! 🙂
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!
Hmm… when does the egg come into the recipe?
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.
Are these the no-bake type of lasagna noodles, or regular?
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.
Hmm… when does the egg come into the recipe?
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).
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.
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?
Yep, just make sure to cook the beef before adding!
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.
So sweet to bring to a friend! ❤️
Just wondering if you cooked the regular noodles first?
very nice recipe. Thank you for sharing!
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.
We just used a 9×13 pan here. 🙂
PLEASE let us know if we can used uncooked noodles that normally need boiling – boil first, ok not to, only no-boil kind, etc!
You can use regular uncooked lasagna noodles. No need to boil first!
This is delicious!!! Have made several times, especially when bringing food to new moms, etc.
Just want to make sure the entire lasagna doesn’t need to be baked before it’s frozen?
That’s correct. It does not need to be baked before frozen!
This recipe is incredible. It is SO easy to throw together (in like 15 tops) and throw in the freezer for later. It’s also absolutely DELICIOUS. Because you don’t cook the noodles, they absorb all the watery-ness that a lot of other lasagnas have and gives the dish the perfect texture. I can’t wait to make a double batch and keep this on hand in my freezer.
This post leaves me wondering when was the last time in my life that I ate vegetable lasagna. When I was in Brooklyn, we had a pizzeria on Albany Ave. & Ave. J called Rocco’s pizzeria. Best Baked Ziti, Spaghetti and meatballs, and eggplant parmesan sandwiches. But it’s been years since I had real NYC lasagna…
I know this is an older post but I’m new to freezer meals. I made this a couple weeks ahead of time and put in the freezer. I did add ground beef to mine, but that was the only change. It turned out perfect and my husband even said that was the best lasagna he’d ever had. We absolutely loved this. Thank you so much.
Are these the only ingredients you’re supposed to use or are you supposed to also use the ones from the original recipe? I’m very confused.