I’m using 8 oz Threshold porcelain ramekins that I purchased from Target. According to Threshold, the ramekins are freezer, dishwasher, microwave, and oven safe (up to 350 degrees). Please note I’ve never tried freezing the single serving lasagnas before so I’m not entirely sure how to answer your question, and I don’t want to mislead you. I think if you transferred the frozen ramekin into a hot oven, the dish would crack. My guess is you’re allowed to freeze them, just ensure the frozen dish and lasagna has thawed before you put them in the oven.

Another possibility is freezing the lasagna in the ramekin for an hour. Then popping the lasagna ingredients (now frozen in the shape of the ramekin) into a freezer bag. I think the lasagna would keep longer in the freezer that way. Then, when you’re ready to eat, take a portion of lasagna from the freezer bag, place it back into the ramekin, and THEN cook it in the oven.

That would be my best guess!! Good luck, and if you try it, please tell me if it works!

This looks awesome. I was wondering, what size ramekin are you using and have you tried freezing these before? I’m teh only one who eats lasagna and I would like to make these ahead of time for emergencies.

Thank you,
Samantha

Ingredients:
• 4 lasagna sheets/noodles
• 1 tbsp olive oil
• ½ small onion, diced
• ½ red pepper, diced
• 80g Quorn mince
• Pinch of salt
• 1 tbsp oregano
• 1 garlic cloves, minced
• ½ tin chopped tomatoes
• 100g ricotta cheese
• 75g shredded mozzarella
• ½ tbsp oregano
Method
1. Preheat oven to 200 degrees. Cook the lasagne sheets/noodles until they are firm but undercooked. Drain the noodles and put them in a bowl of water to keep them from sticking.
2. In the same pot, heat the olive oil over medium heat.
3. Add the onion, pepper, oregano and salt and cook until the onion is translucent and the red pepper has softened (5-7 minutes).
4. Add mince and allow to soften, stirring often.
5. Now make a well the middle of the skillet, and add the garlic and cook for 30 seconds.
6. Add the tomatoes, bring the skillet to a simmer, cover, lower the heat, and simmer for 20 mins.
7. Meanwhile, in a bowl, thoroughly mix ricotta, mozzarella and oregano until well combined.
8. Take meat sauce off the heat and if it tastes bland, add lemon juice. Set aside until needed.
9. Lightly spray or coat baking dish with oil and place on baking tray (incase of spillage).
10. Lay two of the lasagne sheets lengthways, meeting in the middle, hanging over the edge.
11. Put about half the sauce mixture in the dish, cover with the sheets hanging over the edge of the dish, add half the cheese mix and cover with two lasagne sheets in the same way.
12. Add half the sauce and follow with the cheese before covering with sheets. Sprinkle with extra cheese. Bake for 20 minutes.