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Make Once, Eat Twice Lasagna Recipe

Make Once, Eat Twice Lasagna Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 50 min. + standing YIELD:24 servings

Ingredients

  • 1 package (16 ounces) lasagna noodles
  • 3 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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).

Nutritional 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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.