First off, forget a super thin, watery sauce. It will turn your beautiful pasta layers into mush soup—and nobody wants to eat mush soup. You want a sauce that’s thick enough to stand a spoon in.
Use two tablespoons of tomato paste—yes, fry it a little with your garlic and onions first. This adds a deep, jammy flavor and helps thicken everything up. Simmer your sauce for at least 30 minutes, or even an hour if you have the time.
Pro tip: Don't add extra water or broth. Canned tomatoes have enough liquid. You want a sauce that’s dense and flavorful, not a swimming pool.
Pasta: The Al Dente Truth
Here’s where most people mess up. They boil the noodles completely, then assemble the lasagna. Big mistake. Overcooked pasta will disintegrate after freezing and reheating.
Cook your lasagna noodles for about 60 to 70 percent of the time on the package. They should be still stiff and bendy, not floppy. Trust me on this. They will finish cooking perfectly in the oven (and later, the microwave).
Freezer Lasagna Recipe
If you use no-boil noodles, don't over-sauce them. They absorb liquid like tiny sponges, and too much sauce equals a soggy bottom. A little restraint goes a long way here.
