Freezer Lasagna
Ingredients:
1 1/2 pound lean ground beef OR Italian sausage OR mix
1 onion, chopped OR 1/2 cup celery, chopped
2 cloves crushed garlic
1 large can tomato sauce
1-6 oz. can tomato paste
salt to taste
2 tsp. dried Italian spice
1-12 oz. carton ricotta
2 eggs mixed with 1 tablespoon extra virgin olive oil
1 tablespoon dried parsley
1/2 cup grated Parmesan cheese
10-12 oz. gluten free lasagna noodles, uncooked
3 cups (12 oz.) shredded mozzarella cheese
Directions:
1. Brown ground beef,onion/ celery and garlic in skillet, drain excess meat fat.
2. Stir in tomato sauce,tomato paste, salt and Italian spice.
3. In different bowl, mix the mozzarella and the Parmesan.
4. In a third bowl, mix ricotta, eggs, and parsley.
5. Layer in 9’X13′ pan (start with sauce, noodles, ricotta mixture, cheese mixture, end with sauce) **I usually do 3 layers**
6. Allow to cool, cover with plastic wrap and aluminum foil.
7. Place in freezer
To Heat:
For best results, thaw in refrigerator overnight. Remove plastic wrap and place aluminum foil back on the pan. Cook for 350 degrees for approximately 1 hour or until bubbly and heated through. I like to put more cheese on top during the last few minutes of baking.
**Double or triple the recipe to start stocking the freezer. If you are limited on pans, you can line the pans with aluminum foil. Once frozen, remove the lasagna from the pan and place in a freezer bag. Just place back in the pan for cooking.**
**Other variations of this dish are a Mexican version with salsa, cheddar cheese, olives, taco meat… serve with sour cream. You can also omit the meat and add veggies or omit the beef and add chicken.**
Okay, now I really have to get my butt in gear and make lasagna, using this recipe, of course! It’s been ages since I’ve made lasagna and if I made a double batch and freezed one, I’d be set for a while. 🙂
Thanks so much for participating in my Favorite Ingredients Friday- Freezer Edition recipe exchange. I do appreciate it.
Your lasagna sounds great!
Just for fun, here’s my mother-in-law’s recipe for chicken lasagna. It’s easy & super yummy:
4 chicken breasts, boiled and shredded
3 jars ragu – chunky garden style
1 large package of jack cheese
1 large package of mozzarella cheese
1 large box lasagna noodles
1. Cook noodles approximately 6 minutes in boiling water.
2. Cut all of mozzarella cheese and ½ of jack cheese into slices. Grate the rest of the jack cheese.
3. Grease bottom and sides of large rectangular pyrex dish.
4. Heat the ragu in the microwave. Cover the bottom of the dish with some of the Ragu.
5. Layer some noodles, some mozzarella cheese, some jack cheese, some chicken and more ragu. Repeat to fill the dish.
6. Bake at 350 degrees for one hour.
7. Cover with shredded jack cheese and bake until melted.
8. Let stand about 5 minutes before cutting into squares.
9. Optional: add a sprinkling of garlic salt between each layer.