- 1 package (16 ounces) lasagna noodles
- 3 pounds ground turkey or 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
- 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 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).
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Make Once, Eat Twice Lasagna
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A perfect lasagna and freezes SO WELL! My new go to lasagna recipe.
Not only is this an easy and great lasagna recipe, but it is so nice on those nights where you don't have time or aren't in a creative mood to just pull the 2nd one out of the freezer. Also good for bigger crowds. Have recommended to many people.
Forgot to rate it last time. Added that and also wanted to note that I also used 2 lb of ricotta when I made based on another reviewer's suggestion.
I have made this at least 10 times for family and friends. I only would like to mention that you need to use at least 2 lbs of ricotta cheese. There is no way to have 1 cup of ricotta mixture for each of the 3 layers without at least another 1/2 lb of ricotta. You may even want to use more if you don't want the layer of cheese to be skimpy. I typically substitute dried Italian seasoning for the dried parsley.
Otherwise, this is a delicious dish.
I thought the recipe was great. I used plain sauce, so I added Italian Seasoning to it to add some flavor. We baked the 2nd one from the freezer about 2-3 weeks later and it was wonderful too.