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Monday, January 17, 2011

Freezer Meal #2

This is quite possibly my favorite meal to freeze because my family loves lasagna! It takes awhile to put together but it is so worth it in the end.

Barilla’s Three-Layer Lasagna!

Ingredients

-1 BOX Barilla Lasagne, Wavy
-2 JARS Barilla Italian Baking Sauce
-1 POUND Ground Beef, Cooked, Drained
-15 OUNCES Ricotta Cheese
-4 CUPS Mozzarella Cheese, Shredded
-1/2 CUP Parmesan Cheese, Grated
-2 Eggs, Lightly Beaten
-2 TABLESPOONS Cooking Spray

Cooking Instructions

1. PREHEAT oven to 375°F.
2. COOK Lasagne noodles according to package cooking time, drain and separate.

3. COMBINE cooked meat and 1-½ jars sauce in a large saucepan. Set aside.

4. COMBINE eggs, ricotta, 3-½ cups mozzarella, and Parmesan cheeses in a large bowl. Set aside.

5. SPRAY a 9x13-inch baking dish with cooking spray. Spread ¾ cup sauce over the bottom of the baking dish.

6. PLACE 3-4 Lasagne noodles over the bottom, slightly overlapping.

7. SPREAD half of the cheese mixture over noodles and cover with ½ of the meat sauce. Repeat layers. Cover last layer with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese.

8. COVER with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving.

If you use the no-cook variety of Barilla’s lasagna noodles, you can cut out step number 2 and save yourself some time. We use them and taste no difference between those and the classic “boil first” noodles.

Additionally, if you want to use this as a freezer meal and a meal for right away, make 2, but be sure that you put the second one in a dish that can be frozen and then baked again.

**The picture and recipe above come from Barilla and their website. We don't own it, we're just borrowing it to share with you. The complete recipe as well as many others, can be seen here:
http://www.barillaus.com/Recipes/Barilla-Three-Layer-Lasagne.aspx

1 comment:

Jill said...

In making lasagna for ourselves at home, I've discovered, by happy accident, that using any pasta works just as well as the lasagna noodles. I always found that using a huge pot of boiling water for a handful of noodles that ended up burning you while you were trying to smooth them out in the pan, or laying them out to pat them dry was a pain. Now when I make lasagna, I use whatever shape we have on hand--and use a slotted spoon to scoop them in the pan-no burns!