Tuesday, March 19, 2013

Four Layer Lasagna

One of my favorite Freezer Cooking tricks is to take a regular recipe for a 9x13 dish and split it between two 8x8 pans.  Our family would be eating leftovers for days if I fixed a 9x13.  This method gives you one to eat now and one to freeze, making filling your freezer a snap. 

For our exchange, each family receives one 8 x 8 pan. Each the recipe makes two 8 x 8 pans.
Also, since I used plain marinara sauce, I added diced onions and garlic to the meet as it was browning for extra flavor.

Four Layer Lasagna

1 box lasagna noodles (no boil)
2 eggs
15 ounce ricotta cheese
4 cups mozzarella cheese
1/2 cup Parmesan cheese
1 pound ground beef, turkey, or sausage, browned and drained
2 jars marinara or pasta sauce

Mix eggs, ricotta, 2 cups mozzarella, and Parmesan in a large bowl.

Using a 9x3 pan, layer the ingredients in the following order.  Be sure to spread filling to edge to seal in.
  1. Spread 1 cup sauce on the bottom of the pan.
  2. 4 uncooked noodles, 1/3 ricotta mixture, 1/2 brown meat, 1 cup mozzarella, and 1 cup sauce.
  3. 4 noodles, 1/3 ricotta mixture, and 1 1/2 cups sauce.
  4. 4 noodles, remaining ricotta mixture, remaining meat, and one cup sauce.
  5. 4 noodles and remaining sauce
Cover pan with aluminum foil tightly. Freeze until solid and place in a Ziploc bag.

To serve: Thaw completely. Bake 40 minutes at 350°. Add additional cheese and bake for 10 more minutes.

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