Shelley: With the ground beef and Italian sausage already fried, it’s easy to make up this “Lasagna Package” for the freezer. Now you can have lasagna at your fingertips without having to layer all the ingredients before freezing. I left all the ingredients and the recipe with my friend (see above) after our cooking day. She can have a fresh, homemade pan of lasagna in the oven in 10 minutes!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Ingredients | ||||||
| Italian sausage |
1/2 lb. |
1 lb. |
1-1/2 lbs. |
2 lbs. |
2-1/2 lbs. |
3 lbs. |
| Ground beef |
1/2 lb. |
1 lb. |
1-1/2 lbs. |
2 lbs. |
2-1/2 lbs. |
3 lbs. |
| Chopped onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Shredded mozzarella cheese |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
| Grated Parmesan cheese |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Parsley flakes |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Pepper |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| On Hand | ||||||
| Spaghetti sauce |
30 oz. |
60 oz. |
90 oz. |
120 oz. |
150 oz. |
180 oz. |
| Water |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Ricotta cheese |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
| Uncooked lasagna noodles |
12 |
24 |
36 |
48 |
60 |
72 |
Assembly Directions:
Fry the Italian sausage. Fry the hamburger with onion; drain. Freeze meat in a pint-sized freezer bag. Shred the mozzarella cheese and freeze in a quart-sized freezer bag. Combine Parmesan cheese, parsley, salt, and pepper in a pint-sized freezer bag.
Freezing Directions:
Put all three bags in a gallon-sized freezer bag. Seal, label and freeze.
Serving Directions:
Thaw meat and cheese. Combine hamburger, sausage, spaghetti sauce, and water in a sauce pan. Simmer 10 minutes.
Combine ricotta, mozzarella, eggs, and seasonings to make the cheese filling.
Layer as follows in a 9×13 baking pan:
1 cup meat sauce
3-4 pieces lasagna noodles (uncooked!)
1 cup meat sauce
1/2 of cheese filling
3-4 pieces lasagna noodles
1 cup meat sauce
Remaining 1/2 of cheese filling
3-4 pieces lasagna noodles
Remaining sauce
Cover with foil and bake at 350° for 55-60 minutes. Remove foil and bake 10 minutes longer. Let stand 10 minutes before serving.
Nutritional Info:
Per Serving: 453 Calories; 26g Fat (52.1% calories from fat); 23g Protein; 31g Carbohydrate; 3g Dietary Fiber; 104mg Cholesterol; 903mg Sodium.
Exchanges: 1 Grain (Starch); 2-1/2 Lean Meat; 2-1/2 Vegetable; 3-1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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