- Exported from MasterCook
Italian Lasagna (USDA)
Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
24 Preparation Time :
Categories : Amount Measure Ingredient -- Preparation Method -- -- --
2 1/4 pounds lean ground beef
1/3 cup instant minced onion
3/4 teaspoon garlic powder
4 teaspoons salt
3/8 teaspoon red pepper -- crushed
1 tablespoon oregano
3 tablespoons parsley flakes
18 ounces tomato paste --
3 (6-oz) cans
24 ounces tomato sauce --
3 (8-oz) cans
2 1/4 cups hot water
3 large eggs -- beaten
3 pounds ricotta cheese
1 pound lasagna noodles -- cooked, (18 noodles)
12 ounces mozzarella cheese -- shredded
3/4 cup Parmesan cheese
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without
freezing.
Crumble beef; cook until lightly browned. Stir in onion. Cook until onion
is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce,
and water. Simmer for 5 minutes, stirring occasionally. In another bowl,
blend eggs with ricotta cheese.
3/4 cup
3/4 cup 1/3 cup
1/2 tablespoons
tightly to avoid air pockets.
400 F. (hot). Bake
30 minutes
or until sauce bubbles at edges.
TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by
pulling paper up over top of food. Put edges of wrap together and fold
several times so paper lies directly on top of food. Fold ends of freezer
wrap over the top and seal with freezer tape. Label with name of food, date
of freezing, and last date the food should be used for best eating quality
(about 6 months). Freeze for 10-12 hours before removing packages from the
pans.
TO HEAT FROZEN LASAGNA: Preheat oven to 400 F. (hot). Remove freezer
wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at
edges and center is hot.
- - - - - - - - - - - - - - - - - - NOTES : electronic format by Rosie Winters.
Nutr. Assoc. : 0 4631 0 2905 0 0 0 0 1036 0 0 0 0 4289 0