Two Lasagnas Walk into an Apartment…

There, half of them get eaten by Ellen and Miranda, and half of them cryogenically frozen.

Recipe adapted from:

The absolute best part of living off campus is having your own kitchen, especially your own freezer. The freezer is where every food becomes immortal, able to be defrosted and reheated any time for a quick, homemade meal. This lasagna is an especially fantastic freezer food, as it yields a ton of servings and retains all its taste and moisture when reheated. It also keeps well in the fridge for a week plus, so you could just eat lasagna for every meal for an entire week and never bother with cooking or buying food. Just ask my roommate, who happened to make a lasagna of her own the day before I made mine, coincidentally with THE SAME RECIPE. She ate hers during the week, I froze most of mine, and I would say both of us were quite satisfied with the result. Our lasagnas ended up slightly different (my mushrooms went bad the day after I bought them #thanksschnucks), but both delicious!


  • 8 lasagna noodles (Ellen) or 12 lasagna noodles (Miranda)
  • 20 oz frozen chopped spinach
  • 2 cups sliced mushrooms (Ellen) or 8 slices of mushroom if your others went bad
  • ½ cup sundried tomatoes (Miranda, to replace the mushrooms)
  • 16 oz ricotta cheese
  • 2 eggs
  • 16 oz shredded mozzarella cheese
  • ½ cup grated (Miranda) or shredded (Ellen) parmesan
  • 4 cups roasted garlic marinara sauce
  • Salt
  • Pepper
  • Italian seasoning (to sprinkle on top)


  1. Preheat the oven to 375°F.
  2. Thaw the frozen spinach in a colander by running hot water over it.
  3. Once thawed, press as much liquid as you can out of the spinach.
  4. Mix eggs, ricotta, spinach, salt, and pepper in a bowl.                            Untitled
  5. Cook lasagna noodles for around 5 minutes so that they don’t cook all the way (this way they absorb liquid from the veggies); if using no-boil noodles, skip this step.
  6. Layer ingredients as follows: noodles, sauce, ricotta mixture, mushrooms (Ellen)/sun-dried tomatoes (Miranda), mozzarella, parmesan.
  7. Repeat the layers once more (Ellen), or twice more (Miranda).
  8. Bake for 20 minutes covered loosely with foil.
  9. After 20 minutes, remove the foil cover and bake for another 25-30 minutes until the top is golden brown and bubbling.
  10. Let it cool for a bit before cutting/eating/storing.

Why this recipe is good for college students: This recipe is extremely easy to make, especially if using a disposable pan (no cleanup) and no-boil noodles. It also yields a ton of servings (Miranda got 12 out of hers, Ellen got 10) so it is a major time saver on those days you need a quick meal. Also, none of the ingredients are all that expensive, especially given how much food you get out of it. It reheats well, stores well, and travels well so it really is the perfect college food.

Why this recipe is good for those who keep kosher: Well I guess I should admit that neither Ellen nor I keep kosher. Ellen is vegetarian though! And Miranda is trying to eat less meat. Basically, this is a hearty lasagna that doesn’t call for both meat and cheese. You won’t miss the meat, I promise!

What I would do differently next time: Well I would make sure my mushrooms weren’t rotten. I also got all the ingredients and forgot to buy the cheese, but thankfully a friend came through and picked it up for me. I would probably buy more of each filling ingredient to better accommodate the fact that I used 3 layers instead of 2 (or I would have just bought a smaller casserole tin).



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