Italian Lasagna(USDA)

* Exported from MasterCook *

Italian Lasagna (USDA)

Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories :
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 ricotta cheese
1 pound lasagna noodles -- cooked, (18 noodles)
12 ounces mozzarella cheese -- shredded
3/4 cup 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 ricotta 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), ricotta cheese
mixture (about 3/4 cup), mozzarella 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.





- - - - - - - - - - - - - - - - - -

NOTES : electronic format by Rosie Winters.


Nutr. Assoc. : 0 4631 0 2905 0 0 0 0 1036 0 0 0 0 4289 0