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I was told years ago that every Italian dish that uses meat has to have some pork in it and I agree. Plain old pork sausage helps. We have a large Italian group in St Louis and she was Italian.
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LaSagna
This isn't my favorite recipe, as I have been buying our LaSagna the past few years,. AND, I also buy the sauce, cheeses, and noodles and make it the short cook way.
Get the big jar of Spaghetti Sauce,and other ingredients, and assemble. I realize I is $10-12.00 each, but when you get Stressed, it s a big hel! Mariah. |
I just made lasagne for dinner last night. Yum! Here's my recipe:
1 lb. sausage, hamb., or a mix 1 sm. onion- chopped 2-3 cloves of garlic 2 tsp. salt 1 tsp. pepper 1 tsp. basil 1 tsp. oregano 1 Tbsp. parsley 1-6 oz. tomato paste 2-8 oz. tomato sauce 1 cup water 1 pint cottage cheese 2 beaten eggs 1 lb. mozzarella-grated 1/3 cup parmesan-grated 1 pkg. lasagne noodles 2 Tbsp. olive oil Saute onion and garlic in olive oil, add meat and seasonings, and cook until done and crumbly. Add tomato sauce and paste. Simmer for 30 minutes, stirring occasionally. In a bowl, blend beaten eggs with cottage cheese. To assemble: Place noodles in a layer in a 9 x 13 pan. (I don't cook my noodles) Spread half of meat sauce mix over the noodles. Then add half of the cottage cheese mix over the top of sauce. Add parmesan and mozzarella. Repeat process again for the top layer. Bake in a 350* oven for 30-45 minutes, uncovered. Once done, let it rest for a few minutes before serving. And alternate addition: add chopped spinach, carrots, broccoli as desired. I parboil the carrots and broccoli before adding them in. :) |
Lots of GREAT COOKS on this site.
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I assume cooked lasagna can be frozen.
If I cook it and put it in the deep freeze, how long does it stay good? I have frozen homemade spagetti but the noodles separated. Still tasted good after a month. Will the lasagna noodles separate from the meat/veggie mixture? |
Originally Posted by Boston1954
(Post 7967447)
I got this recipe from my sister. It's the only one I use.
one box lasagna noodles 1 lb hamburger 15 oz ricotta cheese 1 lb shredded mozzarella cheese 1 egg black pepper 15 oz jar spaghetti sauce Brown hamburger, drain and add sauce. Simmer on low. Mix egg and Ricotta cheese. Cook noodles until al dente. In a 9 x 13 pan layer noodles, cheese mixture, sauce, and mozzarella cheese. Use the black pepper to your taste. Repeat layers until you get to the top of the pan. Bake at 350" for about 40 minutes. Let cool just a bit before cutting. |
Originally Posted by tranum
(Post 7967641)
My lasagna “recipe” is Stouffers when it’s on sale. It’s about the only convience food I buy. I’m not much help, am I ?
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I'm Italian and my Mom has always made lasagna, however, I don't like Italian sausage. I brown it when I make sauce but don't eat it. The flavor in sauce is nice though.
Anyway, when we were kids my Mom would make a big pan and in one section omit the sausage for me. She would layer just hamburger meat on "my side" lol :) |
Recently saw a brilliant suggestion on Pinterest-- when making lasagna for 2-4, make it in a loaf pan! This will be perfect for my husband and I. A big pan lasts wa-a-ay too long.
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anne2016 -- I have frozen lasagna for years. I wrap make it, bake it, cut it in pan shaped servings. We eat one and I wrap the remaining pieces in tinfoil and freeze it. When it comes time to re-heat it, I put it in a pan (still wrapped and frozen) and bake it, opening the tinfoil the last 10 minutes or so.
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