When preparing food for our most recent addition to the family, we simply had to include lasagna. It is one of those meals that holds up well to freezing and can be paired with several different vegetable options to make a terrific full meal for a growing family (and may last for several days depending on whether John is in town or not).
Yield: 1 large lasagne
These pictures are from a double recipe that made 2 (very full) aluminum tins of lasagna.
What I Used:
- 1 lb ground beef
- 3/4 cup chopped onion
- 2 Tbsp vegetable oil
- 16oz can diced tomatoes (drained)
- 2 cans (6 oz) tomato paste
- 2 cups water
- 1 tsp sugar
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1 Tbsp dried parsley
- 8 oz lasagna noodles
- 16 oz ricotta cheese
- 8 oz + 1/4 cup shredded mozarella cheese
- 8 oz + 1/4 cup grated Parmesan cheese
- Chop onion
- Drain tomatoes
Tip: Drain tomatoes into a measuring cup to preserve for your 2 cups of water. Likewise, preserve water used to rinse tomato paste cans. This will make for a more full-bodied sauce.
(1) In a large pan, lightly brown beef and soften onions in oil. Drain and return to pan.
(2) Add remaining sauce ingredients. Simmer, stirring occasionally for 30 minutes.
(3) Meanwhile, cook lasagna noodles as directed on packaging and drain.
(4) Preserve 1/4 cup of each mozarella cheese and parmesan cheese and divide each ricotta, mozarella, and parmesan cheeses in half.
(4) In your baking dish (13×9 pan, disposable lasagna tins, etc), spread 1 cup sauce.
(5) Add a layer of noodles (3 noodles), a layer of sauce, then 1/2 ricotta cheese, then 1/2 mozarella, then 1/2 parmasan. Repeat.
(6) Top with remaining 3 noodles, 1 cup of sauce, and combined 1/4 cups of parmesan and mozarella cheeses.
(6) If freezing, cover top tightly with plastic wrap and wrap container twice with aluminum foil. Label and store in freezer for 1-2 months. Thaw completely in fridge before baking and remove frozen foil.
(7) Place tin on baking sheet. Cake at 350 degrees for 40-50 minutes until lightly browned and bubbling.