Individual Lasagnas For 2 Or To Freeze Ww Food

INDIVIDUAL LASAGNAS

Steps:

• Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
• Mix the ricotta together with the salt and the pepper until evenly distributed.
• Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
• Preheat oven to 375 degrees F.
• To assemble the lasagnas:
• Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
• Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

MAKE ONCE, EAT TWICE LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce; set aside. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper., Drain noodles. Spread 1 cup meat sauce in each of 2 greased 13x9-in. baking dishes. Layer each with 3 noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese. , Cover and freeze 1 lasagna for up to 3 months. Cover and bake remaining lasagna at 375° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting., To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

INDIVIDUAL LASAGNAS FOR 2 (OR TO FREEZE) (WW)

Steps:

• Preheat oven to 375 degrees F.
• Spray 2 (5-inch square baking dishes or 2 individual serving dishes) with Pam.
• On a microwave dish or bowl mix vegetables (zucchini - mushrooms) together -- cover and microwave on high for 3-5 minutes or until veggies are crisp-tender, stirring once after about 2 minutes or so. Drain veggies and stir in 1/8 tsp salt.
• In each baking dish layer in this order: 2 TB sauce, 1 half noodle, halt of the veggies, 1 half noodle, half of the ricotta cheese, 1/4 cup sauce and 1/2 TB Parmesan.
• Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes.

WEIGHT WATCHERS EASY LASAGNAS (7 POINTS)

Steps:

• Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
• Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
• Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.

MINI FREEZER-FRIENDLY INDIVIDUAL LASAGNAS

Steps:

• Brown ground beef with minced onions in a large pan. When meat is cooked, drain off fat. Stir in spaghetti sauce, 1 1/2 teaspoons salt, 1/8 teaspoon black pepper, basil, 2 teaspoons chopped parsley, and Italian seasoning. In another bowl, combine cottage cheese, ricotta cheese, parmesan cheese, 1/8 teaspoon black pepper, 1/4 teaspoon salt, 1 teaspoon parsley, and eggs. Spread a layer of meat sauce in the bottom of the mini foil pans. Layer uncooked noodles, sliced cheese, cottage cheese mixture, and meat mixture as desired, ending with meat mixture. Sprinkle with shredded mozzarella cheese. Bake uncovered lasagnas at 350 degrees for 30-35 minutes, or until bubbly and cheese is somewhat crispy. Let cool, cover pans securely with foil, and freeze. To prepare, bake uncovered, frozen lasagnas at 350 degrees for 1 hour. You can also prepare the lasagnas in the microwave. Pop them out of the foil pans, place on a microwave-safe dish, and microwave on high for 8-10 minutes. (You may need to thaw them slightly in order to be able to remove them from the pans.) NOTE: The lasagna is NOT fully cooked after 35 minutes, so if you are planning to eat immediately, you need to cook it for a longer time (and probably cover with foil after 30 minutes to prevent the cheese from burning). I've layered lasagnas all different ways with good results. Basically you just want to make sure each layer of noodles has a even amount of the meat or cheese mixture covering it. For easier handling and to prevent oven spills, place lasagna pans on cookie sheets. Yields: 13-15 mini lasagnas

TWO LASAGNAS

Steps:

• Soak 12 pieces of pasta from package in shallow pan for 5 to 10 minutes. Pour off water. Meanwhile, brown the sweet italian sausage in a large no-stick skillet over moderate heat, breaking it up with a spoon as it cooks (meat should be cooked). Move sausage to one side of skillet, tip skillet and soak up any fat with a paper towel, Stir spaghetti sauce and tomato sauce into sausage. Beat egg in a medium-size bowl. Sitr in ricotta, basil and oregano. Spreead 3/4 cup meat sauce in 13 by 9-inch baking dish. Place 3 pieces uncooked pasta over sauce..not touching sides of dish, not overlapping each other. Spread 2/3 cup ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta, covering pasta completely. Sprinkle with 1 cup mozzarella. See baking directions below.
• Tex- Mex Style
• Soak 12 pieces of pasta from package in a shallow pan for 5 to 10 minutes. Pour off water.
• Meanwhile, brown the beef in the skillet over moderate heat, breaking it up with a spoon as it cooks (Meat should be cooked). Move meat to one side of skillet, tip skillet and soak up any fat that drains out with a paper towel. Stir enchilada sauce, salsa and corn into skillet. Spread 3/4 cup (check) in 13 by 9- inch baking dish. Place 3 pieces uncooked pasta over sauce.....not touching sides of dish nor overlapping each other. Repeat the layering with cheese and sauce two more times. Top with remaining 3 pasta pieces. Spread remaining meat suace completely over pasta. Sprinkle with remaining cheese. Cover dish with foil. Heat oven to 375 degrees Fahrenheit. Bake 30 minutes. Remove foil. Bake 10 to 15 minutes longer until hot and bubbly. Let stand 5 minutes before cutting. Makes 10 to 12 servings of lasagne. To store and bake later: prepare recipe as directed. Do not bake. Cover with plastic wrap, then foil. Refrigerate up to 48 hours, or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagne at 350 degrees Farhenheit about 40 minutes and frozen lasagne about 1 hour 30 minutes, removing foil during last 10 minutes of baking