Whether you’re cooking ahead for a work-night meal, or you simply made too much lasagna for a family dinner, you can freeze it using a straightforward process. Lasagna keeps for up to six months in the freezer.
There’s no need to adjust the recipe if you plan to freeze your lasagna. Cool it quickly after if comes out of the oven, or after you’ve served the meal. Once it’s cooled, transfer portions to airtight freezer containers, leaving head room so the lasagna can expand as it freezes. Make sure sauce covers any meat. Cover the containers tightly and freeze them at 0 degrees Fahrenheit or below.
Alternatively, partially freeze leftovers in the original pan covered with aluminum foil, making sure sauce covers the meat. Once it's firm but before it's frozen solid, you can cut the lasagna into individual serving portions, wrap each in freezer paper or freezer-safe plastic bags, and return them to the freezer.
Thaw frozen lasagna in the refrigerator, then bake it at 325 degrees Fahrenheit until the interior reaches 165 F. Use refrigerated leftovers within four days, or refreeze the lasagna. If you prefer to thaw and reheat it in the microwave, use the microwave’s defrost function to thaw the lasagna, then cook it to 165 F in the microwave. Do not refreeze lasagna defrosted in the microwave.