Lasagna

One pan can feed a family twice, and Clemson Extension lists lasagna among the combination dishes that keep their quality for four to six months at 0°F, which makes it the natural centerpiece of a big cooking day. The texture risk sits in the cheese layers. Ricotta does not freeze well and can turn grainy, so a ragù version layered with mozzarella and Parmesan is the safer choice for the freezer. Line the dish with foil, freeze it, then lift out the frozen block and wrap it so the dish is free again. Thaw in the fridge and bake covered until the center reaches 165°F. Freezing individual squares gives quick single dinners.