Freezer-friendly · Recipe
Lasagna Bolognese
Layer it, freeze it, bake it later.
Slow-simmered beef and pork bolognese, creamy béchamel and pasta sheets, layered and finished with mozzarella and parmesan. Built in foil trays, so you can bake one for dinner and freeze the rest for another night.
Freezer notes
Can you freeze Lasagna Bolognese?
Yes — Lasagna Bolognese freezes well: freeze it both, it keeps up to 3 months in the freezer, about 4 days in the fridge.
How to freeze Lasagna Bolognese
Best frozen unbaked: assemble the layers fully in the foil trays, cover tightly with foil, and freeze flat for up to 3 months - the pasta finishes cooking when you bake it later. You can also freeze it fully baked and cooled the same way if that's more convenient.
How to reheat Lasagna Bolognese
From unbaked frozen: bake covered at 375°F / 190°C for 60 minutes, then uncover and bake a further 20-25 minutes until the centre is hot and the top is golden. From baked-and-frozen: thaw overnight in the fridge, then bake covered at 350°F / 175°C for 30 minutes and uncover for the last 10 minutes.
The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.
Ingredients
- 400 g ground beef
- 300 g ground pork
- 150 g onion
- 100 g carrot
- 100 g celery
- 2 cloves garlic
- 30 g tomato paste
- 700 g crushed tomatoes
- 150 ml red wine
- 20 ml olive oil
- 1 tsp dried oregano
- 2 pcs bay leaf
- to taste salt and pepper
- 60 g butter
- 60 g flour
- 700 ml milk
- a pinch nutmeg
- 300 g lasagna sheets (no-boil or fresh)
- 200 g mozzarella, grated
- 60 g parmesan, grated
Method
- Heat the olive oil in a large pot and cook the onion, carrot and celery over medium heat for 6-8 minutes until softened. Add the garlic and cook for 1 minute.
- Add the beef and pork, turn the heat up, and brown well, breaking up the meat as it cooks, about 8-10 minutes.
- Stir in the tomato paste and cook for 1 minute, then pour in the wine and let it bubble for 2 minutes. Add the crushed tomatoes, oregano and bay leaf, season with salt and pepper, and simmer uncovered on low heat for 45-60 minutes, stirring occasionally, until thick. Discard the bay leaf.
- Meanwhile, make the béchamel: melt the butter in a saucepan, whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk and cook, whisking constantly, until it thickens into a smooth sauce, about 8-10 minutes. Season with salt and a pinch of nutmeg.
- If using dried no-boil sheets, use them straight from the box; if using fresh pasta sheets, blanch briefly in boiling water and drain.
- In each foil tray, spread a thin layer of bolognese, add a layer of pasta sheets, then more bolognese and a layer of béchamel, and repeat until the tray is full, finishing with béchamel on top.
- Scatter the mozzarella and parmesan over the top. Bake at 375°F / 190°C for 35-40 minutes until golden and bubbling, then rest for 10 minutes before cutting.
Equipment
- oven
- foil trays
- large pot
- saucepan
- whisk
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 40 g |
| Fat | 35 g |
| Carbs | 42 g |
Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.
Cook once, eat twice
The date you froze it is the part you'll forget
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