FREEZER LASAGNA
Stock your freezer with a homemade frozen lasagna for an easy meal on a busy day. This Freezer Lasagna is a stress-free way to get a comforting meal on the table with very little effort and easy cleanup.
Provided by Valerie Brunmeier
Categories Main Course
Time 1h35m
Number Of Ingredients 13
Steps:
- Coat the bottom of a large skillet with the olive oil and place over MEDIUM heat. If using link sausage, remove it from the casings by slicing through one side with a sharp knife. Discard casings and place the sausage in heated skillet. Cook and stir, breaking up the sausage, until no longer pink. Drain as much grease from the pan as possible and return the pan to the heat. Add the garlic, ½ teaspoon salt and the pepper. Cook and stir for another minute or two and then remove the pan from the heat and set aside.
- In a small mixing bowl, combine the ricotta, egg, remaining ½ teaspoon salt, and chopped basil. Set aside.
- Remove the stems, chop the mushrooms and set aside.
- Lightly coat the bottom of a deep, freezer safe 13- x 9-inch pan with 1 cup of marinara sauce. Place 4 lasagna sheets over the sauce, overlapping just slightly, if needed. Spoon ⅓ of the ricotta mixture over the lasagna sheets and spread it out evenly with a knife. Sprinkle ⅓ of the cooked sausage over the ricotta. Top with ⅓ of the chopped mushrooms, purposely allowing some to fill in edges of the pan around the lasagna. Sprinkle with ¼ of both the mozzarella and Parmesan and then pour 1 cup (no more) of marinara evenly over the top.
- Layer as directed above 2 more times for a total of 3 layers.
- Top with the remaining 4 lasagna sheets and pour the remaining marinara sauce over the top. Use a knife or spatula to smooth out the sauce over the pasta sheets. Sprinkle with remaining mozzarella and Parmesan. See Notes section below for instructions to bake immediately, or follow as directed to freeze the lasagna.
Nutrition Facts : Calories 372 kcal, Carbohydrate 17 g, Protein 29 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 100 mg, Sodium 2008 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
INDIVIDUAL LASAGNAS FOR 2 (OR TO FREEZE) (WW)
Recipe source: WW magazine (January 2010) 7 pts/serving. Have extra ricotta and veggies -- make these lasagnas (for one or two) and have them for dinner or make ahead and pop them in the freezer for a different day when cooking is the last thing on your mind!
Provided by ellie_
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Spray 2 (5-inch square baking dishes or 2 individual serving dishes) with Pam.
- On a microwave dish or bowl mix vegetables (zucchini - mushrooms) together -- cover and microwave on high for 3-5 minutes or until veggies are crisp-tender, stirring once after about 2 minutes or so. Drain veggies and stir in 1/8 tsp salt.
- In each baking dish layer in this order: 2 TB sauce, 1 half noodle, halt of the veggies, 1 half noodle, half of the ricotta cheese, 1/4 cup sauce and 1/2 TB Parmesan.
- Cover with foil and bake for 30 minutes. Uncover and bake for another 10-15 minutes.
Nutrition Facts : Calories 184, Fat 6.8, SaturatedFat 2.4, Cholesterol 8.8, Sodium 1114.2, Carbohydrate 22.5, Fiber 4.4, Sugar 14.2, Protein 11.7
ALL-IN-ONE LASAGNA
To some, lasagna seems like a complicated dish but once you make our easy, yet classic, lasagna, you'll see it's simple enough for even the beginner cook! Melted mozzarella and parmesan cheese are layered with our rich tomato sauce for the perfect comforting bite.
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
- Cover the bottom of a 9x13 inch baking pan with 1 1/2 cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with 1/2 of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.
- Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.
- The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 39.3 g, Cholesterol 32 mg, Fat 10.2 g, Fiber 3 g, Protein 18.8 g, SaturatedFat 5.4 g, Sodium 619.9 mg, Sugar 7.7 g
BROKEN LASAGNA PASTA
Super quick and easy! This was yummy and not overly sauced. Fresh and light with colorful vegetables and shrimp. Love the combo of pesto and shrimp. Serve with a green salad and crusty bread.
Provided by Pam Lolley
Categories Pasta and Noodles Pasta by Shape Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.
Nutrition Facts : Calories 778.9 calories, Carbohydrate 75.3 g, Cholesterol 198.5 mg, Fat 33.7 g, Fiber 6.9 g, Protein 45.8 g, SaturatedFat 9.4 g, Sodium 1047.3 mg, Sugar 7.1 g
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