Wednesday, November 2, 2011

Lasagna

Yummy Lasanga
Ingredients:
1 lb. ground beef (Sometimes we add sausage as well)
3 cups (about 28-oz. jar) spaghetti sauce
16 pieces (about 16 oz.) Lasagna- uncooked
4 cups (2 lb.) ricotta cheese (I use lowfat cottage cheese instead)
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
*Note-I also sprinkle the top with oregano & basil

In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes. Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°F. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings.
MAKE AHEAD DIRECTIONS: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months or refrigerate up to 24 hours. Remove foil and plastic wrap; replace foil. If frozen, bake at 350°F. 2 hours 15 minutes. Remove foil; bake 10 minutes longer or until lightly browned. If refrigerated, bake at 375°F. 50 to 60 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before cutting. To make individual portions, prepare as directed in recipe above. Refrigerate unbaked Lasagna overnight. Cut into 8 to 12 squares (serving size pieces). Place each piece in small microwave-safe dish. Cover tightly. Freeze up to 2 months. Thaw in refrigerator overnight. Microwave each dish, loosely covered at HIGH (100%) 2-1/2 to 3-1/2 minutes or until hot and bubbly.