Monday, September 7, 2009

Freezing Lasagna

I made and froze lasagna this morning. It's such a delightful food but is so time consuming that it never seems practical to make it from scratch on a school day. Thankfully, it freezes well. I used this recipe for inspiration but the recipe below is what I actually did. :)

(this recipe made 3- 9"x13" pans)
3 lbs. ground beef
3 quarts marinara
3 lbs. ricotta
8 c. shredded mozzarella
1 1/2 c. Parmesan
6 eggs
3/4 t. salt
1 1/2 t dried parsley
1 1/2 t dried oregano
1/2 t ground pepper
1 1/2 lb. lasagna noodles

1) Cook the noodles, drain, and run cold water over them.
2) Brown the ground beef and drain. Add the marinara, stir, and simmer while you prepare the cheese.
3) Mix together the ricotta and eggs. Add the salt, parsley, oregano, and pepper. Mix in the mozzarella and parmesan.
4) Place a layer of sauce in the bottom of each pan. Next, place 3 noodles over the sauce. Spread half of each pan's cheese mixture over the noodles and cover this layer with sauce. Repeat the noodle, cheese, and marinara layers. Finish with a layer of noodles, a thin layer of sauce, and sprinkle with parmesan cheese. Freeze.
5) When you're ready to eat it, thaw the lasagna then bake it, covered, for 50-60 minutes in a 350 degree oven. Uncover and bake another 10 minutes.

These three eggplants, about 8 oz. each, came out of the garden this morning. I prepared extra meat sauce and noodles as I made lasagna and they're going to make up dinner tonight. Yum.
I also got enough tomatoes out of the garden to simmer down 2 c. of sauce while I cooked.

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