Monday, December 13, 2010

Sandie's Lasagna (two meals)

Yields 2-8 to 12 serving lasagnas

2 pounds ground beef
2 pounds ground Italian sausage
1 box (16 oz) lasagna noodles
3 jars (24 oz each) pasta sauce
2 cans (3.8 oz each) sliced olives
2 lb large curd cottage cheese
32 oz Mozzarella cheese, shredded

1.  Brown the ground beef and sausage; drain.  Add pasta sauce and olives.  Simmer until noodles are cooked.

2.  In a pot, bring water to a boil.  Cook noodles until tender.

3.  Spray 2 lasagna pans (I use the disposable ones from the dollar store) with cooking spray.  Layer 3 noodles, 2 cups meat sauce, 1/2 cup cottage cheese and 1 cup Mozzarella cheese.  Repeat so that there are 3 layers ending with 2 cups of Mozzarella cheese.

4.  Cover and freeze one for up to 3 months.  Cover and cook the other one for about 30 minutes at 350°F or until heated through.

TO USE FROZEN LASAGNA:  It is probably best to defrost it and then warm it up at 350°F until it is heated through (probably about 45 minutes).  If you can't defrost it, you can heat it at 425°F for an hour to an hour and a half until heated through.

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