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.
EASY RAVIOLI LASAGNA (MAKE-AHEAD FREEZER MEAL)
The perfect comfort meal to have in your freezer! This easy make-ahead lasagna is made with ravioli which provides a satisfyingly rich and creamy texture. Serve with salad and garlic bread for an easy weeknight or Sunday supper.
Provided by Allrecipes
Categories Vegetarian Lasagna
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Spray a 9x13-inch baking dish with cooking spray.
- Squeeze thawed spinach between several layers of paper towels to remove as much excess moisture as possible. Transfer spinach to a medium bowl and stir in ricotta cheese, egg, salt, pepper, and garlic powder until well combined.
- Pour 1 cup marinara sauce in the bottom of the prepared baking dish. Arrange 1/2 of the ravioli in a single layer over the sauce. Pour 1 cup sauce over the ravioli, then spread ricotta mixture over the sauce and top with 1/2 cup mozzarella cheese. Top with remaining ravioli, remaining sauce, and remaining mozzarella.
- Cover with parchment paper and then cover tightly with foil. Freeze for up to one month.
- When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Place frozen covered lasagna in the preheated oven and bake for 1 1/2 hours. Uncover and bake until golden and bubbly, about 20 more minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 607.7 calories, Carbohydrate 66.6 g, Cholesterol 121.3 mg, Fat 23.3 g, Fiber 7 g, Protein 33.2 g, SaturatedFat 11.9 g, Sodium 1016.9 mg
KAREN'S LAZY DAY LASAGNA FREEZER MEAL
Make and share this Karen's Lazy Day Lasagna Freezer Meal recipe from Food.com.
Provided by karencapp
Categories Cheese
Time 1h10m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 12
Steps:
- Assembly Directions:.
- In a large bowl, mix cottage cheese, mozzarella cheese , eggs, parsley, onion powder, basil and pepper until well blended; set aside.
- In a medium bowl, mix together spaghetti sauce and cooked ground beef. In a 9x13-inch glass baking dish or (2- 8x8-inch pans) spread 3/4 cup meat sauce on the bottom. Layer 3 uncooked noodles on top of the meat sauce. Next spread 1/2 of the cheese mixture and 1-1/2 cups meat sauce. Layer 3 more uncooked noodles on top of the meat sauce. Spread with remaining cheese mixture. Top with remaining 3 noodles and remaining meat sauce. Pour water around the outside edges.
- Freezing Directions:.
- Place dish in a 2-gallon freezer bag. Or, if you want to wrap it in foil, cover the top of the lasagna with wax paper or plastic wrap and then the foil, because the acid in the tomato sauce will leave small holes in the foil. Label, seal and freeze.
- Serving Directions: Remove pan from freezer and thaw at least overnight in the refrigerator. Bake covered at 375°F for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes. Serve with grated Parmesan cheese, if desired. To bake from the frozen stage, add 30 minutes to the total baking time.
Nutrition Facts : Calories 223.7, Fat 8.6, SaturatedFat 3.9, Cholesterol 54.6, Sodium 639.3, Carbohydrate 23.4, Fiber 0.9, Sugar 7.8, Protein 12.9
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