This lasagna is rich, hearty, and layered with perfectly seasoned meat sauce, creamy ricotta filling, and gooey melted cheese. Divided into four 4.7‑cup Rubbermaid Brilliance containers, it’s perfect for meal prep, freezer storage, or sharing. Each container provides a ready-made, individual lasagna portion that bakes beautifully or reheats from frozen.

Ingredients

Meat Sauce

   •   1 Tablespoon Olive Oil
   •   1 lb Ground Beef (approx. 450 g)
   •   1/2 lb Italian Sausage (approx. 225 g), casing removed
   •   1 small Onion, finely chopped
   •   2 cloves Garlic, minced
   •   1 (15 oz) can Tomato Sauce
   •   1 (6 oz) can Tomato Paste
   •   1 (14.5 oz) can Diced Tomatoes
   •   1 Tablespoon Sugar
   •   1 Tablespoon Dried Basil
   •   1 teaspoon Fennel Seeds
   •   1 teaspoon Italian Seasoning
   •   Salt and Pepper, to taste

Cheese Mixture

   •   1 (15 oz) container Ricotta Cheese
   •   1 Egg
   •   1 Tablespoon Fresh Parsley, chopped
   •   1/2 teaspoon Salt

Assembly

   •   8–10 Lasagna Noodles, cooked and drained
   •   2 cups Shredded Mozzarella Cheese
   •   1/2 cup Grated Parmesan Cheese

Preparation

1. Make the Meat Sauce: Heat Olive Oil in a skillet over medium heat.
2. Add Onion and; cook until softened.
3. Add Ground Beef and Italian Sausage; cook until browned. Drain excess fat.
4. Stir in Tomato Sauce, Tomato Paste, Diced Tomatoes, Sugar, Basil, Fennel Seeds, Italian Seasoning, Salt, and Pepper. Simmer 20 minutes.
5. Prepare the Cheese Mixture: In a bowl, combine Ricotta, Egg, Parsley, and Salt. Mix until smooth.
6. Assemble the Lasagna in Containers: Divide ~1/4 of Meat Sauce into the bottom of each 4.7‑cup container.
7. Layer 2–3 Lasagna Noodles (break to fit if needed).
8. Spread 1/4 of the Ricotta mixture over noodles.
9. Sprinkle with 1/4 of Mozzarella and Parmesan cheeses.
10. Repeat layers as needed, finishing with cheese on top (2–3 layers total per container).
11. Bake (Optional Before Freezing): Preheat oven to 375°F. Cover containers with foil and bake 25–30 minutes until heated through. Remove foil for the last 5 minutes to brown the cheese.

Freezing Instructions

1. Cool Completely: Let the assembled lasagna reach room temperature.
2. Seal Properly: Snap on the lids. Optionally, wrap in plastic wrap or foil for extra freezer protection.
3. Label & Date: Mark each container with contents and date.
4. Freeze: Freeze upright for up to 3 months.

Thawing & Reheating

1. Thaw First: Refrigerate for 24 hours, then bake at 375°F for 25–30 minutes covered with foil; remove foil last 5 minutes to brown.
2. Bake From Frozen: If in a freezer-safe container, bake covered at 375°F for 45–60 minutes; remove foil last 10 minutes to brown. Check center for doneness.