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Make Once, Eat Twice Lasagna

Make Once, Eat Twice Lasagna
Our family loves this recipe accompanied with a green salad and garlic bread. It is so handy on lazy days or when guests arrive to have an extra, ready-made pan in the freezer. —Geri Davis, Prescott, Arizona
24 ServingsPrep: 35 min. Bake: 50 min. + standing

Ingredients

  • 1 package (16 ounces) lasagna noodles
  • 3 pounds ground beef
  • 3 jars (26 ounces each) spaghetti sauce
  • 2 eggs, lightly beaten
  • 1-1/2 pounds ricotta cheese
  • 6 cups (24 ounces) shredded part-skim mozzarella cheese, divided
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup grated Parmesan cheese

Directions

  • Cook noodles according to package directions. Meanwhile, in a Dutch
  • oven, cook beef over medium heat until no longer pink; drain. Remove
  • from the heat; stir in spaghetti sauce. In a large bowl, combine the
  • eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt
  • and pepper.
  • Drain noodles. Spread 1 cup meat sauce in each of two greased 13-in.
  • x 9-in. baking dishes. Layer each with three noodles, 1 cup ricotta
  • mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with
  • Parmesan cheese and remaining mozzarella cheese.
  • Cover and freeze one lasagna for up to 3 months. Cover and bake
  • remaining lasagna at 375° for 45 minutes. Uncover; bake 10
© Taste of Home 2013

2 of 2

Make Once, Eat Twice Lasagna (continued)

Directions (continued)

  • minutes longer or until bubbly. Let stand for 10 minutes before
  • cutting.
  • To use frozen lasagna: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Cover and bake at
  • 375° for 60-70 minutes or until heated through. Uncover; bake 10
  • minutes longer or until bubbly. Let stand for 10 minutes before
  • cutting.
  • Yield: 2 lasagnas (12 servings each).
Nutrition Facts: 1 piece equals 365 calories, 17 g fat (8 g saturated fat), 78 mg cholesterol, 820 mg sodium, 25 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013