Brown ground beef in Dutch oven. Drain, and set aside.
Add onion to the now-empty Dutch oven and cook until softened, about 2 minutes.
Add garlic, salt, and pepper and cook until fragrant, about 30 seconds.
Add cream and simmer until liquid cooks down by half, about 2-3 minutes.
Stir in cooked meat, crushed tomatoes, diced tomatoes, and seasonings. Bring to simmer.
Reduce heat to low and simmer until flavors blend, about 3 minutes.
Remove pot from heat, cool sauce until it reaches room temperature.
Mix ricotta, 1 cup Parmesan, eggs, salt, and pepper in a large bowl.
Spread 1/4 cup meat sauce over bottom of 9- x 13-inch baking dish.
Place 3 noodles crosswise on top of sauce, evenly space 9 tablespoons ricotta mixture over noodles, and sprinkle evenly with 1¼ cups mozzarella; spoon 1½ cups sauce over cheese.
Repeat layering of noodles, ricotta mixture, mozzarella and sauce two more times.
Place 3 remaining noodles on top and spread with remaining sauce.
Cover with remaining 1¼ cups mozzarella and remaining ¼ cup Parmesan.
Let cool to room temperature.
Wrap with plastic wrap, and cover tightly with a layer of foil.
Freeze.
To serve, adjust oven rack to middle position and heat oven to 375F.
Remove plastic wrap, and re-cover lasagna with foil.
For a thawed lasagna: Bake 30-40 minutes, then remove the foil. Continue baking until the cheese is golden brown in spots and the sauce is bubbling, about 20-30 minutes.
For a frozen lasagna: Bake 1 hour and 15 minutes, then remove foil. Continue baking until cheese is golden brown in spots and sauce is bubbling, about 30 minutes. Depending on how cold your freezer is and how long the lasagna has been in the freezer, you may find that you need to increase the covered baking time.
Let lasagna stand for 15 minutes before serving.
Video
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Notes
Ground beef: I use either 85% or 90% lean ground beef. Ground Italian sausage also works well in this recipe.
Whole-milk ricotta: The extra fat in the whole-milk ricotta helps keep it less grainy than part-skim once frozen.
Mozzarella cheese: The lasagna is pretty cheesy. Feel free to decrease the amount of cheese if you prefer.