FREEZER LASAGNA
Make 2 pans of lasagna--one for the freezer and one for tonight!
Provided by www.DessertForTwo.com
Categories Freezer Meals for Two
Time 1h25m
Number Of Ingredients 11
Steps:
- First, cook the lasagna noodles, if you're not using the no-cook noodles. Drain the noodles, toss lightly with olive oil and lay flat on paper towels.
- In a large skillet over medium-high heat, add the sausage, and cook while crumbling with a wooden spoon. When the sausage is fully cooked and brown, stir in the Marinara sauce. Set the sauce aside.
- In a large bowl, whisk together the ricotta cheese, eggs, parsley, salt and pepper.
- Have the mozzarella and Parmesan cheese ready on the side.
- It's time to assemble the first lasagna: add a small amount of red sauce on the bottom of an 8x8" dish, and smear it around to coat the bottom. Place 3 lasagna noodles on top--tuck under the ends of the noodles, or leave them sticking up to get crispy in the oven. Add a one-quarter of ricotta mixture and spread it evenly across the noodles. Top with one-quarter of the meat mixture. Add one-sixth of the grated mozzarella. Add another layer of noodles, making sure they face the opposite direction. Follow with another one-quarter of the ricotta mixture, another one-sixth of the mozzarella, and then one-quarter of the meat mixture. Finally, add another one-sixth of the mozzarella on top and sprinkle over 1/4 cup of the Parmsan cheese.( Basically, it's two layers of noodles, meat sauce, and ricotta cheese mixture, but three layers of grated mozzarella).
- Repeat with the remaining ingredients into a second pan, preferably an 8x8" freezer-safe foil pan.
- Preheat the oven to 350, and cook the lasagna for 30-40 minutes, until evenly hot and bubbling around the edges.
- For the lasagna meant for the freezer, cover it with the lid, wrap tightly in plastic wrap and foil, and then freeze for up to 3 months. To eat, remove the lasagna from the freezer and let thaw in the fridge for up to 12 hours. Remove the plastic wrap and lid, but keep the foil on the top of the lasagna. Preheat the oven to 350, and cook the lasagna for 55-65 minutes, or until evenly hot and bubbling around the edges. If the lasagna comes straight from the freezer, expect 75-90 minutes of cook time, but be sure to keep it covered with foil the entire time.
Nutrition Facts : Calories 910 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 238 milligrams cholesterol, Fat 61 grams fat, Fiber 3 grams fiber, Protein 54 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 2598 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
MAKE ONCE, EAT TWICE LASAGNA
Our family loves this recipe along with a green salad and garlic bread. It's so handy to have an extra pan in the freezer when unexpected guests drop in or you need to take a main course to a charity event. -Geri Davis, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 lasagnas (12 servings each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365 calories, Fat 17g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 820mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 27g protein.
MAKE ONCE, EAT TWICE LASAGNA
Our family loves this recipe along with a green salad and garlic bread. It's so handy to have an extra pan in the freezer when unexpected guests drop in or you need to take a main course to a charity event. -Geri Davis, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 lasagnas (12 servings each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365 calories, Fat 17g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 820mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 27g protein.
QUICK FIX LASAGNA
I've been making this for years, although I treat the recipe as a starting off point since it's pretty plain on its own. I like to add mushrooms, spinach and lots of other veggies, along with garlic and herbs. I cut this off a pasta box.
Provided by Vino Girl
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Grease a 9x13 baking pan.
- Place small amount of spaghetti sauce in the bottom of the pan.
- Place 3 strips of uncooked lasagna noodles in pan; spread with 1/3 spaghetti sauce, 1/3 ricotta and 1/3 mozzarella cheeses.
- Repeat layers twice.
- Sprinkle with romano cheese.
- Bake, covered, for 30 minutes.
- Remove cover and bake 30 minutes longer.
- Let stand 10 minutes before cutting and serving.
Nutrition Facts : Calories 393.6, Fat 19.5, SaturatedFat 11.2, Cholesterol 65.9, Sodium 599.2, Carbohydrate 32.5, Fiber 2.5, Sugar 6.8, Protein 21.3
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