Lasagna, cheese, frozen, unprepared
Whole food · Meals, Entrees, and Side Dishes
Photo: Wikipedia
This is a frozen, uncooked block of layered pasta, cheese, and sauce, designed for easy oven preparation. Once baked, it yields a comforting, savory dish with tender pasta sheets, a rich tomato-based meat sauce, and a gooey, melted cheese topping. Nutritionally, it provides a balanced mix of carbohydrates and protein, with a moderate calorie count for a main dish.
Calorie split: 14% protein · 60% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People love it for its hearty, layered comfort-food appeal, where the savory meat sauce, creamy cheese, and tender pasta combine into a satisfying, cohesive bite. It's a classic, crowd-pleasing dish often associated with family dinners and leftovers that taste even better the next day.
⚠️ Watch-outs & how to enjoy it better
The frozen, unprepared version can be high in sodium from the sauce and cheese, which may be a concern for some. To mitigate this, pair it with a fresh, leafy green salad dressed with lemon juice or vinegar to help balance sodium intake and add fiber. Also, be mindful of portion size, as the calorie and carbohydrate content can add up quickly.
Key benefits
- Convenient meal prep with minimal cooking effort
- Provides a good source of protein from cheese and meat
- Offers a balanced mix of carbs for energy
- Can be portion-controlled for individual servings
- Long shelf life when stored frozen
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'lasagna' is believed to derive from the Greek 'lasanon,' which originally referred to a type of cooking pot or cauldron, not the pasta itself.
Full nutrition (USDA data · scales with serving)
| Water | 67.6 g |
| Energy | 145 kcal |
| Energy | 605 kj |
| Protein | 5.1 g |
| Total lipid (fat) | 4.2 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 21.6 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 3.8 g |
| Calcium, Ca | 84.0 mg |
| Iron, Fe | 0.76 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 90.0 mg |
| Potassium, K | 159 mg |
| Sodium, Na | 312 mg |
| Zinc, Zn | 0.63 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.24 mg |
| Selenium, Se | 16.8 ug |
| Vitamin C, total ascorbic acid | 1.5 mg |
| Thiamin | 0.17 mg |
| Riboflavin | 0.13 mg |
| Niacin | 1.4 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 44.0 ug |
| Folic acid | 36.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 69.0 ug |
| Choline, total | 10.3 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 23.0 ug |
| Retinol | 15.0 ug |
| Carotene, beta | 87.0 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 199 iu |
| Lycopene | 2779 ug |
| Lutein + zeaxanthin | 28.0 ug |
| Vitamin E (alpha-tocopherol) | 0.66 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 1.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 3.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.1 g |
| SFA 4:0 | 0.11 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.06 g |
| SFA 13:0 | 0.00 g |
| SFA 14:0 | 0.28 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 1.1 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.36 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.1 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.62 g |
| PUFA 18:2 | 0.55 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 11.0 mg |
Amino acid profile (per 100g)
Estimated from Lasagna, Vegetable, frozen, baked — USDA does not publish this profile for Lasagna.
| Tryptophan | 0.11 g |
| Threonine | 0.25 g |
| Isoleucine | 0.29 g |
| Leucine | 0.52 g |
| Lysine | 0.29 g |
| Methionine | 0.12 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.29 g |
| Tyrosine | 0.24 g |
| Valine | 0.34 g |
| Arginine | 0.19 g |
| Histidine | 0.15 g |
| Alanine | 0.21 g |
| Aspartic acid | 0.42 g |
| Glutamic acid | 1.5 g |
| Glycine | 0.16 g |
| Proline | 0.66 g |
| Serine | 0.26 g |
| Hydroxyproline | 0.00 g |
FAQ
How do I cook frozen, unprepared lasagna?
Preheat your oven to 375°F (190°C). Remove any plastic wrap, but keep the cardboard sleeve. Place the frozen lasagna on a baking sheet to catch spills. Bake covered with foil for about 60-70 minutes, then remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden. Let it rest for 10-15 minutes before slicing.
Can I cook it from frozen without thawing?
Yes, it is designed to be cooked directly from frozen. Cooking times will be longer than for a thawed lasagna, typically adding 20-30 minutes to the total bake time. Always check that the internal temperature reaches 165°F (74°C) for food safety.
How should I store leftovers?
Allow any leftover lasagna to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions in freezer-safe containers or wrap tightly in foil and plastic wrap for up to 3 months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.45 kcal/g · 14% calories from protein · 1.7 g fiber · 3.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.96 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.