Monday, November 1, 2010


 My dear friend, Mary, had her baby last weekend and I wanted to take a meal or two to her and her family to welcome the little one home! I ended up making 5 lasagnas and froze a few for us to eat later on. These are a great freezer meal and are easy to pop in the oven for dinner.

(for one lasagna)

1 package Lasagna Noodles
1 lb Ground Beef
1/2 lb Ground Sausage
1 large Yellow Onion
1small container Cottage Cheese
1 small container Ricotta Cheese
1 lb Mozzarella Cheese
1 cup finley grated Parmesan Cheese
1 large can Crushed Tomatoes
1 large can Diced Tomatoes
3 tsp Oregano
3-4 cloves Garlic
2 tsp Salt

Brown beef & sausage in a saute pan until cooked thoroughly.

Drain the meat and use the pan to saute the diced yellow onions.

Combine the meat and sauteed onions

Add both cans of tomatoes, garlic, oregano, and salt.

Bring to a simmer.

(My assembly line for 5 lasagnas)

Add a layer of the tomato/meat mixture to your casserole dish.

Add a layer of noodles over the meat.

Add dollops of cottage cheese and ricotta to the warm noodles and spread it around in an even layer.

Add a layer of mozzarella cheese over the cottage cheese and ricotta cheese.

Add another layer of meat, noodles, cottage & ricotta, and mozzarella.

Top with extra Parmesan cheese.

Bake at 375 degrees for 35-40 minutes.

Serve hot or let it cool and freeze it for up to 3 months.

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