Freezer Friendz: No-Fuss Lasagna by Wendy

Wednesday, August 31, 2011

No-Fuss Lasagna by Wendy

Ingredients:
1 pound Ground Beef
1 Jar (26-32 oz) Spicy or Zesty Spaghetti Sauce
1 can (14.5-16 oz.) Diced Tomatoes
6 Lasagna Noodles-dry(not cooked)
2 cups (8 oz.) Shredded Mozzarella Cheese, Divided
1 (15 oz.) Part-skim Ricotta Cheese
1 egg
1/4 cup Grated Parmesan Cheese
1 teaspoon Dried Basil Leaves

To Assemble:
Cook Ground Beef in skillet. Pour off drippings. Add Sauce and tomatoes with liquid to pan. Set aside.

Combine Ricotta cheese, egg, Parmesan and Basil in bowl, mixing well.

Assemble layers in a 9x13 Pan. I use a foil pan when giving away to my "Freezer Friendz".
Start with 2 cups Beef Mixture. Top with 3 Lasagna noodles. Pour Ricotta Cheese Mixture on top of noodles and sprinkle with 1 cup Mozzarella. Then add 2 cups of Beef Mixture and top with 3 Lasagna noodles. Pour the rest of the beef mixture over the noodles. Freeze this or put it straight in the oven.

To Cook:
Thaw comepletely. Bake at 375 degrees for 45 minutes. Take out of oven and sprinkle 1 cup of mozzerella cheese and tent lightly with foil 5 minutes until cheese is melted.

6 comments:

MagsSeptember 2, 2011 at 2:16 PM
Testing - disregard this comment.
(Although the recipe sounds YUM-O!)
;)
ReplyDelete
Replies
AnonymousSeptember 4, 2011 at 5:56 PM
Thanks for making this! It was delicious!
ReplyDelete
Replies
AnonymousSeptember 25, 2011 at 10:54 PM
Very good meal. Plenty for all of us!
ReplyDelete
Replies
EricaSeptember 25, 2011 at 11:12 PM
This had a great flavor. loved the cheeses
ReplyDelete
Replies
SherriOctober 18, 2011 at 8:10 PM
Do you cook the lasagna noodles first or just use them dry?
ReplyDelete
Replies
AnonymousOctober 20, 2011 at 9:17 AM
You use the lasagna noodles dry. That is the great thing about this recipe!
ReplyDelete
Replies

Add comment

Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

Meet The Freezer Friendz!

Wednesday, August 31, 2011

No-Fuss Lasagna by Wendy

6 comments:

Thanks for Visiting!

Followers