Make Once, Eat Twice Lasagna |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 24 |
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Our family loves this recipe accompanied with a green salad and garlic bread. It is so handy on lazy days or when guests arrive to have an extra, ready-made pan in the freezer. Ingredients:
1 package (16 ounces) lasagna noodles |
3 pounds ground turkey or beef |
3 jars (26 ounces each) spaghetti sauce |
2 eggs, lightly beaten |
1-1/2 pounds ricotta cheese |
6 cups (24 ounces) shredded part-skim mozzarella cheese, divided |
1 tablespoon dried parsley flakes |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup grated parmesan cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in spaghetti sauce. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper.
2. Drain noodles. Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. baking dishes. Layer each with three noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese.
3. Cover and freeze one 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.
4. 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. Yield: 2 lasagnas (12 servings each).
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