Make Once, Freeze Many

 

 
My family likes to have this lasagna with a green salad and garlic bread if we are really hungry! It is super EASY to make and it makes A LOT. The original recipe says it makes 2-9x13 pans of lasagna, each having a serving for 12. For our family of 3, a 9x13 pan of lasagna is too much, so I started making it in 8x8 pans. This makes 3-4 lasagnas, so time spent making this is VERY PRODUCTIVE.  I have also made this as one HUGE lasagna for family and friend gatherings and it is always a hit. I sometimes get a little over zealous with the meat sauce and run out...NO PROBLEM...just make lasagna rolls to freeze. The lasagna rolls just need marina sauce over them before baking.   

THE RECIPE:
1-16 oz pkg lasagna noodles
3 lbs. ground beef
3-26 oz jars spaghetti sauce 
2 lightly beaten eggs
1 1/2 lbs ricotta cheese (I use the entire 2 lb container)
6 cups shredded mozzarella cheese (again, I use the entire 8 cup bag)
1 T. dried parsley flakes
1 t. salt
1/2 t. pepper
1 cup grated Parmesan cheese 

• Cook noodles according to package directions.
• Brown meat until no longer pink and drain. Rinsing the meat with hot water will help remove some of the extra fat. Add spaghetti sauce and set aside.
• In another bowl, combine eggs, ricotta cheese, 4-5 cups or handfuls of mozzarella, parsley, salt and pepper. Get your hands messy in this step to really blend all of the ingredients together.
• Drain the noodles. Spray pans with Pam to help prevent sticking. Spread 1 to 1 1/2 cups meat sauce in each pan. Layer 3 noodles...cutting them in half for smaller pans...1 cup ricotta mixture, then 1 1/2 cups meat sauce. Repeat layers twice. Top with mozzarella and parmesan cheese.
• Cover lasagnas for the freezer with saran wrap or something similar to seal the edges, then cover with foil. Use a Sharpie to write Lasagna and the date on the foil. I put each lasagna on a cookie sheet, stack the cookie sheets in the freezer until lasagnas are good and frozen, then remove the cookie sheets and stack them up. These will stay good for about 3 months.
• Cover tonight's lasagna with foil and bake at 375* for 45 minutes. Uncover and bake 10 more minutes or until really bubbly. Let it stand for about 10 minutes before cutting.
• TO USE FROZEN LASAGNA:  Thaw in refrigerator overnight. Take out of fridge about 30 minutes before baking. Cover and bake at 375* for 60-70 minutes or until heated through. Uncover, bake 10 more minutes or until really bubbly.

Hope this recipe helps you get your freezer stocked for those busy days, days you just don't feel like cooking, and to help keep you and your family healthy and happy!

Thanks for stopping by...Happy Cooking :)