🍝 Lasagna in a Jar
Ready-to-Eat Rebel Meal on the Shelf!
📌 In This Article
🍝 The Lasagna Story
"Y'all, you know by now I love me some meal-in-a-jar recipes! I found this awesome recipe for lasagna in a jar! If the original poster is here, thank you! Lasagna, on the shelf, ready to eat anytime! How cool is that?"
Lasagna is one of those comfort foods that everyone loves. Layers of pasta, meat sauce, and cheese — it's pure heaven. But it's also time-consuming to make from scratch.
That's why lasagna in a jar is such a game-changer. Imagine having ready-to-eat lasagna on your shelf, just waiting for those busy nights when you don't feel like cooking. How cool is that?
💬 The discovery: "I found this awesome recipe for lasagna in a jar! If the original poster is here, thank you!"
🤘 The Rebel Moment
I Feel Like a TRUE Rebel Today!
🍝"I used these wide-mouth, squatty pints, and had just shy of the 6 it called for, so used a wide-mouth half-pint to finish it off."
6 pints + 1 half-pint = Pure rebel success!
💬 The rebel spirit: "I feel like a TRUE rebel today!"
📦 Ingredients
🥩 For the Meat Sauce
- 🥩 2 lbs ground beef – 80/20 recommended
- 🧅 1 large onion – Diced
- 🧄 4 cloves garlic – Minced
- 🍅 2 jars (24 oz each) pasta sauce
- 🍅 1 can (14 oz) diced tomatoes – Drained
- 🍅 1 can (6 oz) tomato paste
- 🌿 2 tbsp Italian seasoning
- 🧂 1 tbsp salt
- 🌿 1 tsp black pepper
- 🍬 1 tsp sugar – Optional
🧀 For the Cheese Layer
- 🧀 15 oz ricotta cheese
- 🥚 1 large egg
- 🧀 1/2 cup grated Parmesan cheese
- 🌿 1 tbsp dried parsley
- 🧂 1/2 tsp salt
🍝 For the Layers
- 🍝 6-8 lasagna noodles – Uncooked, broken to fit jars
- 🧀 2 cups shredded mozzarella cheese
💡 Pro tip: "Use wide-mouth squatty pints — they're perfect for layering lasagna!"
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
💡 Pro tip: "Use wide-mouth squatty pints — they make layering so much easier!"
Step 2 – Make the Meat Sauce
- In a large skillet, brown the ground beef with onion and garlic.
- Drain excess fat.
- Add pasta sauce, diced tomatoes, tomato paste, Italian seasoning, salt, pepper, and sugar.
- Simmer for 20-30 minutes until thickened.
💡 Pro tip: "The sauce should be thick — it will thin out slightly during canning."
Step 3 – Make the Cheese Mixture
- In a bowl, combine ricotta, egg, Parmesan, parsley, and salt.
- Mix well until smooth.
💡 Pro tip: "Mix the cheese mixture well so it's easy to layer."
Step 4 – Layer the Jars
- Start with a layer of meat sauce at the bottom of each jar.
- Add a layer of broken lasagna noodles.
- Add a layer of cheese mixture.
- Add a layer of mozzarella cheese.
- Repeat layers until the jar is filled, leaving 1 inch headspace.
- End with a layer of meat sauce and mozzarella on top.
⚠️ Important: "Don't overpack — the noodles need room to expand during canning."
Step 5 – Seal and Process
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
- Pressure can at 10 lbs pressure for:
- Pints: 75 minutes
- Half-pints: 75 minutes
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Lasagna with meat and cheese MUST be pressure canned. Water bath canning is NOT safe. The temperature needs to reach 240°F to kill pathogens.
Follow USDA guidelines for canning pasta and meat dishes.
Step 6 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🍽️ How to Serve Your Lasagna in a Jar
🔥 Reheating Instructions
- 🍳 Stovetop: Empty contents into a saucepan and heat until warmed through.
- 🔥 Microwave: Remove from jar and heat in a microwave-safe dish.
- 🔥 Oven: Place in a baking dish, cover, and heat at 350°F until warm.
💡 Pro tip: "Top with extra cheese before serving for the perfect finish!"
🍽️ Serving Ideas
- 🧀 Extra Cheese: Sprinkle with mozzarella or Parmesan
- 🥗 Side Salad: Serve with a fresh Caesar salad
- 🍞 Garlic Bread: Perfect for soaking up the sauce
- 🍷 Red Wine: Pair with a glass of Chianti
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Reheat: Stovetop, microwave, or oven
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips
- 🍝 Use wide-mouth jars: They make layering so much easier.
- 🧀 Don't skip the cheese: It makes the lasagna creamy and delicious.
- 🍅 Thicken the sauce: A thicker sauce cans better and tastes richer.
- 📏 Leave headspace: 1 inch is essential for safety.
- 🫙 Use new lids: Old lids may not seal properly.
- 🏷️ Label everything: Date and contents on every jar.
- 🤘 Be a rebel: Make the meals you want!
💡 Pro tip: "I feel like a TRUE rebel today!"
❓ Frequently Asked Questions
❓ Can I water bath can this?
NO! Lasagna with meat and cheese must be pressure canned.
❓ How long does canned lasagna last?
Up to 1 year when properly pressure canned and stored.
❓ Do I need to cook the noodles first?
No — they cook during the canning process.
❓ Can I use cottage cheese instead of ricotta?
Yes, but ricotta gives a creamier texture.
❓ How many jars does this make?
About 6 pints, plus a little extra for a half-pint.
❓ Can I add other vegetables?
Yes! Mushrooms, spinach, or zucchini work great.
❓ Why did my jar not seal?
Check the rim for residue, use fresh lids, and ensure proper headspace.
❓ Can I double the recipe?
Yes, but you may need to process in batches.
❓ Is this good for meal prep?
Yes! It's the ultimate meal prep — ready when you are.
❓ Will I ever buy frozen lasagna again?
Probably not! Homemade canned lasagna is so much better!
📄 Printable Recipe Card
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║ LASAGNA IN A JAR ║
║ Ready-to-Eat Rebel Meal on the Shelf! ║
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YIELD: 6 pint jars + 1 half-pint | TIME: ~3 hours | PROCESS: 75 min
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INGREDIENTS
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MEAT SAUCE:
- 2 lbs ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 jars (24 oz) pasta sauce
- 1 can (14 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 tbsp Italian seasoning
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp sugar
CHEESE MIXTURE:
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan
- 1 tbsp dried parsley
- 1/2 tsp salt
LAYERS:
- 6-8 lasagna noodles (uncooked, broken to fit)
- 2 cups shredded mozzarella
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
2. Brown beef with onion and garlic. Drain fat.
Add pasta sauce, tomatoes, paste, and seasonings.
Simmer 20-30 minutes.
3. Combine ricotta, egg, Parmesan, parsley, and salt.
4. Layer in jars: meat sauce, noodles, cheese mixture,
mozzarella. Repeat. Leave 1" headspace.
5. Wipe rims, add lids and rings.
6. PRESSURE CAN: Pints and half-pints 75 minutes at 10 lbs pressure.
7. Cool, check seals, and store.
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TRUE REBEL MOMENT! 🤘
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"Lasagna, on the shelf, ready to eat anytime!
How cool is that? I feel like a TRUE rebel today!" ❤️
© CanningRebels — Lasagna in a Jar
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