Warm a deep pan on medium heat and add the ground beef to brown. As the meat is cooking, chop the onion and celery and grate the carrots. If you don’t have a grater, chop the carrots into smaller pieces than the celery.

Add the vegetables to the browned ground beef and cook for 3 more minutes.

Add garlic and cook for 30 more seconds then add the passata.

Add all the herbs, garlic and onion powder, and salt, pepper and sugar, and stir to combine.

Add tomato paste and stock and simmer on low for another 10 minutes. Stir occasionally to prevent burning.

In a medium bowl, combine ricotta cheese, chopped spinach, and parmesan.

Using 2 5x10 aluminum pans, start with a very thin layer of the tomato and meat sauce.

Divide remaining tomato sauce into 4 portions, your mozzarella into 6 and the ricotta spinach mixture into 2. This will make the lasagna layers more even.

Add a layer of lasagna noodles and top those with one portion of meat sauce per pan. Then spread shredded mozzarella, also one portion per pan.

Add another layer of lasagna noodles. Top with the ricotta mixture, half of ricotta mixture per pan, and again one portion of shredded mozzarella per pan.

Repeat step 3.

Top everything with a ¼ cup parmesan per pan.

Once cooled, cover both pans with the lid, if they came with one. Then cover with aluminum foil, and, either wrap in cling wrap, or put each pan in a large sealable plastic or silicone bag.

Store in the freezer for up to 3 months. It will last even longer but there is higher risk of freezer burn.

Thaw overnight before cooking. Bake on 350°F for 60 minutes, covered with aluminum foil. Don’t forget to remove the cardboard lid first, if you used one. Make sure the foil isn’t touching the cheese on top or it will stick.

Uncover for the last 10 minutes of baking to brown the cheese a little. Internal temperature should be at least 165°F. Each aluminum container serves two people.