American Lasagna
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American Lasagna
  American    Lasagna  
Last updated 6/12/2012 1:03:48 AM. Recipe ID 27944. Report a problem with this recipe.
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      Title: American lasagna
 Categories: Freezes, Well
      Yield: 24 Servings
  2 1/4 lb Lean ground beef
    1/3 c  Instant minced onion
    3/4 ts Garlic powder
      4 ts Salt
    3/8 ts Red pepper; crushed
      1 tb Oregano
      3 tb Parsley flakes
     18 oz Tomato paste; 3 (6-oz) cans
     24 oz Tomato sauce; 3 (8-oz) cans
  2 1/4 c  Hot water
      3 lg Eggs; beaten
      3 lb Cream style cottage cheese
      1 lb Lasagna noodles; cooked,
           -(18 noodles)
     12 oz Processed cheddar cheese;
    3/4 c  Parmesan cheese
  Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
  Allow enough extra wrap to fold over top.  Use one pan for each six
  servings or one-fourth of the recipe.  Do not line pans for food to
  be served without freezing.
  Crumble beef; cook until lightly browned.  Stir in onion.  Cook until
  onion is tender.  Drain off fat.  Stir in seasonings, tomato paste,
  tomato sauce, and water.  Simmer for 5 minutes, stirring
  occasionally.  In another bowl, blend eggs with cottage cheese.
  In each pan, spread a layer of meat mixture (about 3/4 cup).  Add a
  layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage
  cheese mixture (about 3/4 cup), processed cheese (1/3 cup), and
  parmesan cheese (1 1/2 tablespoons).  Repeat layers until all
  ingredients are used.  Pack food tightly to avoid air pockets.
  TO SERVE WITHOUT FREEZING:  Preheat oven to 400 F. (hot).  Bake 30
  minutes or until sauce bubbles at edges.
  TO FREEZE:  Cool for 30 minutes at room temperature.  Complete
  wrapping by pulling paper up over top of food.  Put edges of wrap
  together and fold several times so paper lies directly on top of
  food.  Fold ends of freezer wrap over the top and seal with freezer
  tape.  Label with name of food, date of freezing, and last date the
  food should be used for best eating quality (about 6 months).  Freeze
  for 10-12 hours before removing packages from the pans.
  TO HEAT FROZEN LASAGNA:  Preheat oven to 400 F. (hot).  Remove
  freezer wrap.  Place food in baking pan.  Bake 1 1/4 hours or until
  sauce bubbles at edges and center is hot.
  VARIATION:  Italian Lasagna -- Use ricotta cheese in place of cottage
  cheese and mozarella cheese in place of processed cheddar cheese.

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Recipe ID 27944 (Apr 03, 2005)

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