Скачать или смотреть Freezer Lasagna Recipe (Makes 4 1/2 Lasagnas)

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Freezer Lasagna Recipe (makes 4 1/2 lasagnas)

You will need:

Aluminum foil baking pans (This recipe made 4 large pans and one mini pan)

Sauce:

Olive oil
1 1/2 to 2 whole chopped onions
5 cloves garlic
6 lbs ground beef (or ground turkey)
2 packets Italian sausage (I used chicken sausage, but you can use any kind you like)
6 lbs (106oz) spaghetti sauce (I purchased this at Costco)
2 16oz cans stewed tomatoes or tomato sauce
Italian dried herbs (I used oregano, fennel seeds and Italian seasoning)
Fresh basil
salt and pepper

Cheese mixture:

45oz (roughly) Ricotta cheese
35oz Mozzarella cheese
12 oz Parmesan cheese (plus 8oz more for sprinkling on top of the lasagnas)
2 eggs
salt and pepper

Lasagna noodles (2 packets at 1lb each)

cooking oil spray to coat pans

An extra jar of marinara sauce in case you have extra ingredients and want to make a vegetarian lasagna

In a large Dutch oven, heat olive oil until warm, add in chopped onion and garlic. Cook until softened, five to ten minutes. Add the ground beef and chopped sausage. Cook until the meat is browned.

Drain the juices from the meat.

Return meat to pan and add spaghetti sauce and stewed tomatoes, herbs, chopped fresh basil and salt and pepper. Bring to a boil and then lower temperature to simmer for 45 minutes.

Meanwhile, make the cheese mixture. In a large bowl add the ricotta cheese, mozzarella cheese, 12oz of parmesan cheese and two eggs, lightly beaten. Add salt and pepper. With clean hands, mix the cheese mixture together. (You could use a spoon, but I find this is the most effective way. And it's fun!) Set aside.

While all this is going on, boil a large pot of water and cook both boxes of lasagna noodles, following the package instructions. Once the noodles have cooked, drain the water and keep them stored on parchment paper, sprayed lightly with cooking oil so they don't stick together.

Once all of your components are finished, you are ready to assemble your lasagnas. Lightly spray your aluminum baking pans with cooking spray. Place a ladle of sauce in the bottom of 3 pans, then lay down the noodles in a row, more sauce, a layer of the cheese mixture, noodles, sauce and parmesan cheese on top. Depending on how deep your pans are, you can create more layers. Mine were not so deep so I only put one layer of the cheese mixture in, which turned out just delicious.

I ran out of meat sauce but had more cheese and lasagna left, so I made a vegetarian lasagna using an extra jar of marinara sauce I had on hand, to replace the meat sauce.

Once your lasagnas are assembled, let them cool (no need to pre-cook them, but the sauce and noodles will still be warm) and then spray the bottom of a sheet of aluminum foil with cooking spray (this is important so that your foil does not stick to the cheese) and label the top of the foil with what type of lasagna it is, the date assembled, and the cooking instructions.

After the lasagna is frozen, you will take it out of the freezer the night before and place it in your refrigerator to thaw. Then the next day, pre-heat the oven to 350 degrees fahrenheit. Cook the lasagna for 60 to 90 minutes (depending on how much it thawed out). I find that one hour, twenty minutes is perfect. Keep the lasagna covered with foil for the first half of cooking time so the cheese does not burn, then remove the foil for the second half. Test to make sure it is warm in the center and enjoy!

We had another impromptu dinner party the other night and I brought out a freezer lasagna the night before in preparation. It was delicious and such a hit! I love this recipe and hope you will embrace freezer cooking to make your life easier.



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