Mom's Lasagna
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6–8
- 1 (16-ounce) box lasagna noodles
- 2 pounds ground beef
- 1 onion, diced
- 1 teaspoon basil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 clove garlic, minced
- 2 (6-ounce) cans tomato paste
- 2 cups hot water
- 1 pint ricotta cheese
- 2 eggs, beaten
- 4 cups shredded mozzarella
- ½ cup Parmesan cheese, freshly grated
Freezing Day
Cook lasagna noodles according to the directions on the package.
In skillet, brown the ground beef, onion, basil, Italian seasoning, salt, pepper, and garlic.
In a bowl, mix the tomato paste with hot water. Add to skillet. Cook over medium heat for 15 minutes.
In mixing bowl, combine the ricotta cheese and the eggs. Mix well.
Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method, or use an aluminum pan.
Begin building the lasagna by putting a thin layer of meat sauce in the bottom of the casserole dish. Add a layer of noodles, then a layer of the ricotta cheese, then a layer of half the remaining meat sauce, then more noodles, half the mozzarella, the remaining meat sauce, the remaining noodles, and finally the remaining mozzarella.
Sprinkle the top with freshly grated Parmesan cheese. Following the casserole method, wrap tightly for the freezer and flash freeze casserole.
Reheating Instructions
Cover the frozen lasagna with foil and bake at 375°F for 1 hour 30 minutes–1 hour 45 minutes, or until it is fully heated. Remove foil during the last 15 minutes of baking.
PER SERVING
Calories: 707 | Fat: 33g | Protein: 54g | Sodium: 550mg | Carbohydrates: 47g | Fiber: 4g
Super for Sharing!
This is a traditional lasagna recipe, and makes a great meal to bring to a friend. Have this lasagna on hand, baked in a throw-away aluminum pan, to deliver at a moment's notice.
