Yesterday I made ahead and froze 9 individual chicken lasagnas. I boiled up 3 lbs of boneless skinless chicken thighs in 3 qts of water with salt ad pepper.
When they were thoroughly cooked, I transferred them to the work bowl of my Kitchen Aid, and used the paddle to "pull" them. I added a 32 oz jar of Prego, and allowed it to cool.
Meanwhile, I broke my lasagna noodles in half, and added them to the already boiling chicken water, along with an extra can of broth. I allowed them to boil for 17 minutes. While they were boiling, I prepped my mini loaf pans, spooning a liitle sauce into the bottom of each. Once the noodles had boiled, I added one to each pan.
Then I layered in more of the red sauce/chicken mixture, and some ricotta cheese, topped that with another cooked noodle, the remainder of the red sauce, and some Mozzarella. I covered the tray with foil, and set it in m chest freezer for several hours. Once the lasagnas were solid, I covered each individually with foil, and marked them with sharpie- date, contents and cooking instructions (thaw, bake 60 minutes @350)
Yesterday I made ahead and froze 9 individual chicken lasagnas. I boiled up 3 lbs of boneless skinless chicken thighs in 3 qts of water with salt ad pepper. 
When they were thoroughly cooked, I transferred them to the work bowl of my Kitchen Aid, and used the paddle to "pull" them. I added a 32 oz jar of Prego, and allowed it to cool. 
Meanwhile, I broke my lasagna noodles in half, and added them to the already boiling chicken water, along with an extra can of broth. I allowed them to boil for 17 minutes. While they were boiling, I prepped my mini loaf pans, spooning a liitle sauce into the bottom of each. Once the noodles had boiled, I added one to each pan.
Then I layered in more of the red sauce/chicken mixture, and some ricotta cheese, topped that with another cooked noodle, the remainder of the red sauce, and some Mozzarella. I covered the tray with foil, and set it in m chest freezer for several hours. Once the lasagnas were solid, I covered each individually with foil, and marked them with sharpie- date, contents and cooking instructions (thaw, bake 60 minutes @350)
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