Thanks to Gooseberry Patch and their Our Favorite Freezer-Friendly Recipes cookbook, I had a bunch of new recipes to choose from for the Farm Girls Freeze event. Now I have learned a few things since our last freezer cooking day so I had a few requirements when looking for a recipe. I was looking for one with relatively few ingredients and one that was easy to put together. From my experience this is key when making a recipe in bulk and I had 11 batches to make. (Thankfully I had Big Sissy and Little Sissy to help me.)
This is how I stumbled upon Freeze & Bake Lasagna. 8 ingredients which actually became 7 because I couldn't find one of them and it call for uncooked lasagna noodles so it my opinion it more than met my requirements.
Freeze & Bake Lasagna
28 oz jar spaghetti sauce
1 lb. ground beef, browned or I used 1 lb. Italian sausage, browned
8 oz. jar mushroom pieces, drained
16 oz. container ricotta cheese
1 egg, beaten
1 T. Italian seasoning
8 lasagna noodles, uncooked and divided
2 c. shredded Monterrey Jack cheese ( I couldn't find any plain Monterrey Jack cheese so I just substituted mozzarella cheese)
2 c. shredded mozzarella cheese
Combine sauce, beef/sausage, and mushrooms; set aside
Mix ricotta cheese, egg, and Italian seasoning together; set aside.
Layer as follows in each of 2 ungreased 9x5 loaf pans (I couldn't find disposable 9x5 loaf pans so I improvised with a 9x13 pan and doubled my ingredients when layering):
once cup meat sauce,
2 lasagna noodles,
1/2 cup Monterrey Jack cheese and 1/2 cup mozzarella cheese.
We then covered with Press 'n Seal and then aluminum foil as it is ready for the freezer.
When ready to prepare, thaw overnight in the refrigerator. Remove Press 'n Seal, cover with foil, and bake at 350 degrees for 1 1/2 hours.
And then enjoy!