Lasagna
2 lb. Lasagna pasta noodles, cooked
3 (16 oz.) jars Marinara sauce
6 cups Ricotta (or cottage cheese, lg. curd)
1 1/2 cup grated Parmesan cheese
3 lb. Mozzarella cheese, shredded
1 3/4 cup chopped onion
5 cloves garlic, chopped or minced
2 tsp. salt
1 tsp white pepper
4 eggs, beaten
3 lbs. ground beef
2 TBL Italian seasoning
Cook lasagna noodles according to package directions or until tender but
still firm. Drain, keep warm.
Meanwhile, saute the ground beef, garlic and onion is a large heavy
skillet or saucepan until beef is done. Add sauce, salt, salt, pepper and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes.
In a separate large mixing bowl, place the eggs, Ricotta cheese, half the mozzerrarella and half of the parmesan. Mix well.
Lightly grease 3 8 1/2 x 8 1/2 (or larger & fewer, if you wish) baking pans. Arrange a first layer of noodles, a layer of the beef mixture, and a layer of the cheese mixture.
Repeat the layers.
Finish up with a top layer of Noodles.
Spread a thin layer of the lasagna sauce on the noodles.
Sprinkle liberally with the remaining (as much as you need) Mozzarella, then the parmesan cheese.
Cover with heavy duty foil and freeze.
When ready to eat, remove from the freezer, thaw in the refrigerator.
Bake, covered, in a pre-heated 350 degree oven for 25 to 30 minutes;
remove foil and continue baking for about 20 minutes more, until lasagna is bubbly.
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2 lb. Lasagna pasta noodles, cooked
3 (16 oz.) jars Marinara sauce
6 cups Ricotta (or cottage cheese, lg. curd)
1 1/2 cup grated Parmesan cheese
3 lb. Mozzarella cheese, shredded
1 3/4 cup chopped onion
5 cloves garlic, chopped or minced
2 tsp. salt
1 tsp white pepper
4 eggs, beaten
3 lbs. ground beef
2 TBL Italian seasoning
Cook lasagna noodles according to package directions or until tender but
still firm. Drain, keep warm.
Meanwhile, saute the ground beef, garlic and onion is a large heavy
skillet or saucepan until beef is done. Add sauce, salt, salt, pepper and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes.
In a separate large mixing bowl, place the eggs, Ricotta cheese, half the mozzerrarella and half of the parmesan. Mix well.
Lightly grease 3 8 1/2 x 8 1/2 (or larger & fewer, if you wish) baking pans. Arrange a first layer of noodles, a layer of the beef mixture, and a layer of the cheese mixture.
Repeat the layers.
Finish up with a top layer of Noodles.
Spread a thin layer of the lasagna sauce on the noodles.
Sprinkle liberally with the remaining (as much as you need) Mozzarella, then the parmesan cheese.
Cover with heavy duty foil and freeze.
When ready to eat, remove from the freezer, thaw in the refrigerator.
Bake, covered, in a pre-heated 350 degree oven for 25 to 30 minutes;
remove foil and continue baking for about 20 minutes more, until lasagna is bubbly.
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