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Illustration of mason jars filled with homemade tomato meat sauce beside a baked lasagna dish.

LASAGNA IN A JAR

Yield: About 6-7 quarts or 12-14 pints | Prep Time: 20 minutes | Cook Time: 30 minutes | Process Time: 90 minutes (quarts) / 75 minutes (pints) | Total Time: About 2 hours 30 minutes
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Servings 6 quarts

Equipment

  • Pressure canner (required for safety)
  • Quart or pint jars, washed and kept hot
  • New lids and rings
  • Jar lifter
  • Canning funnel
  • Bubble remover or thin spatula
  • Clean dish towels
  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Ladle

Ingredients
  

Ingredients:

  • 2 pounds ground beef or a blend of beef and Italian sausage
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 cans 28 ounces each crushed tomatoes
  • 2 cans 6 ounces each tomato paste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 cup red wine or beef broth optional
  • 1 tablespoon olive oil

Instructions
 

Instructions:

  • Heat olive oil in a large pot. Brown the ground beef, breaking it up with a spoon. Drain excess fat.
  • Add the onion and garlic and cook for 3-4 minutes, until softened.
  • Add crushed tomatoes, tomato paste, basil, oregano, parsley, salt, pepper, and red pepper flakes. Stir to combine. Add wine or broth, if using. Simmer for 20-30 minutes, until thick.
  • Prep jars, lids, and rings. Fill the pressure canner with 2-3 inches of water and begin heating.
  • Ladle the hot sauce into hot jars, leaving 1 inch of headspace. Remove air bubbles. Wipe rims. Apply lids and rings finger-tight.
  • Pressure can quarts for 90 minutes and pints for 75 minutes at 10 pounds of pressure (adjust for altitude).
  • Let the canner depressurize naturally. Remove jars and cool for 24 hours. Check seals, label, and store in a cool, dark place.

Notes

To use: Layer the filling with cooked lasagna noodles and cheese in a baking dish and bake at 375°F for 30-40 minutes, until bubbly and golden.
Notes: Do not add noodles or cheese to the jars — they do not can safely. 
Original Recipe Credit: This Lasagna in a Jar recipe was originally shared by Maysa Tro. I'm saving it here as part of my Curated by Kelsey Recipe Bank so I can easily find recipes I've discovered and share them with others!
I haven't personally tested this recipe yet, but I'm excited to give it a try and will update this post with my experience once I do!
Original Recipe & Instructions: Lasagna in a Jar by Maysa Tro
*Important Canning Note: This is a rebel canning recipe, meaning the specific ingredients and processing method have not been verified as safe for shelf-stable storage by the USDA. The processing times listed are from the original author and should not be considered tested canning instructions. Please refer to the original post for the creator's full explanation and consult the National Center for Home Food Preservation or your local extension office for scientifically tested canning methods.