American Lasagna(USDA)

* Exported from MasterCook II *

American Lasagna (USDA)

Recipe By : USDA Bulletin #40, 1973, (0100-02712)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds lean ground beef
1/3 cup instant minced onion
3/4 teaspoon garlic powder
4 teaspoons salt
3/8 teaspoon red pepper -- crushed
1 tablespoon oregano
3 tablespoons parsley flakes
18 ounces tomato paste -- 3 (6-oz) cans
24 ounces tomato sauce -- 3 (8-oz) cans
2 1/4 cups hot water
3 large eggs -- beaten
3 pounds cream style cottage cheese
1 pound lasagna noodles -- cooked, (18 noodles)
12 ounces processed cheddar cheese -- shredded
3/4 cup Parmesan cheese

Line four 8x8-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=B0 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 FOOD
Preheat oven to 400=B0 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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NOTES : This recipe is for 24 servings (about 2 1/2 by 4 inches).
Directions are given for dividing the prepared food into four parts of six
servings each. One part may be completely cooked and served at the time of
preparation. The remaining parts may be frozen.

MasterCook electronic format by Rosie Winters.