Thursday, September 12, 2013

Super Easy Freeze and Bake Lasagna

So last weekend while college friends, Tequila, Tutti Fruity, The Captain, and Miller, were heating it up on the beaches of Florida, I was freezing it up in the kitchen with some of my fellow Real Farmwives.  (Unfortunately, my work, farm, and mom schedule didn't make traveling to Florida to possible, but that allowed me to join in on the freezer day fun and watch Big Sissy and Little Sissy's soccer games while The Farmer watched Bubby's football game at the same time.)

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 ricotta cheese mixture,

1/2 cup Monterrey Jack cheese and 1/2 cup mozzarella cheese.

Repeat layers.

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!


1 comment:

  1. My first one turned out quite burnt :( I'm looking forward to cooking the next ones for a lesser amount of time. I made these for my family as I'm due with baby #4 in ten weeks! Thanks for the recipe.


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