Baked Lasagna bowls are a great, make-ahead solution for busy weeknights. I reserve a few cups of my Bolognese or marinara sauce for exactly this purpose, but you can always use your favorite jarred sauce.
TO FREEZE THE BAKED LASAGNA BOWLS:
Cover with plastic wrap, pressing down against the surface of the dish. Wrap tightly with foil. Wrap extra herbed ricotta cheese in plastic wrap, then in a freezer bag; freeze near the lasagna bowls.
Put the bowls and the herbed ricotta into the fridge 1 day before you plan to eat them. Before you bake: pull off the plastic wrap and recover the bowls with foil. Bake at 375° for 25 minutes, then uncover and bake for 10 minutes more. Check with an instant read thermometer to be sure that the middle of the pasta reaches 165°. Top with the herbed ricotta and serve.