Amazing Vegetarian Lasagna that you can freeze - Cheesy, Saucy and Delicious!!
Vegetarian Lasagna is like the queen of casseroles, comfort food and hearty meals! This recipe has everything - 3 different layers, a tomato sauce made from scratch and lots of cheese. Potlucks, birthdays, family dinners - this pasta dish is your answer!
Full Recipe:
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Timecodes:
0:00 - Introduction
0:20 - Spinach Filling
0:48 - Tomato Sauce
2:27 - Sauteed Vegetables
3:21 - Layering the Lasagna
4:36 - Bake the Lasagna
4:44 - Slice and Serve
Classic Lasagna - how to freeze, cook and reheat leftovers
Classic Lasagna (Easy Freezer Meals)
Welcome back to Easy Freezer Meals. Today we make Classic Lasagna (Easy Freezer Meals). This awesome dinner is flavorful, rich, and feeds many. This is a great meal to make ahead especially if you have a large family or if need to make something quick for a get together or party.
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The way that we suggest you make this dish is to assemble the lasagna in the tray that you will be freezing. Cover it tightly and freeze. You do not cook this lasagna until you are ready to eat it.. When you are ready to eat it thaw the lasagna, bake at 375F for 25 minutes covered with foil then bake an additional 25 minutes uncovered. You are basically melting the cheese and heating up the center..
Recipe for the Meat sauce is here:
Other Recipes you can make with this meat sauce:
Italian Lasagna:
Gnocchi Bolognese:
Baked Ziti:
Pizza Bake:
Baked Spaghetti:
The Meat sauce will make 5 (9x13) trays for freezing. If you want to make less just divide it as you see fit.
Lasagna Noodles for 5 trays: 60 or 6 packs (1 extra in case some break)
This ricotta mix is for 5 (9x13) trays
5 pounds of ricotta cheese
5 large eggs
2.5 teaspoons of salt
1/4 cup of dried parsley
Cheese for topping:
Mozzarella cheese grated: 5 pounds
Parmesan Cheese: 5 Pounds
If you want to substitute 1/2 of the ricotta to save some money you can use Queso Fresco It is a Spanish fresh cheese that is mild and works great in this recipe. Combine the ricotta, eggs, salt, and parsley and mix till smooth and creamy. You don't want any lumps at all in your cheese mix as this will help you spread it out more evenly. I use my food processor to help out with this step. Once this is made set it in your fridge or covered on your countertop.
Boil the noodles:
Each baking tin will normally get 12 noodles (2 Layers of 6) so depending on how much you are making you can calculate how much pasta you need. For this recipe (making 5 trays) you will need 60 noodles or 6 packs. This will give you a few extra in case some break. In a pot of well salted water that is boiling cook the pasta till just a hair under al dente. Take out of the water and rinse with cold water. Gently arrange the noodles in rows so that they are flat and easy to grab when you are ready for them.
Time to assemble in your baking tin:
Place a layer of meat sauce on the bottom (1.5 cups)
Arrange 6 noodles lengthwise slightly overlapping
spread some ricotta over the noodles with a spatula
sprinkle some mozzarella cheese over the ricotta
add some meat sauce (2.5 Cups) on top of the mozzarella cheese
sprinkle parmesan over the meat sauce.
add 6 more noodles slightly overlapping
spread some ricotta over the noodles with a spatula
sprinkle some mozzarella cheese over the ricotta
add some meat sauce (2.5 Cups) on top of the mozzarella cheese
To finish the layer cover the top of the lasagna with mozzarella cheese then parmesan cheese. When you are finished you should not have too many extra ingredients.
Wrap with foil and freeze. To bake, thaw dish, cover with foil and bake in a 375F oven for 25 minutes. Remove the foil and finish baking an additional 25 minutes or until the cheese is melted and the center is hot.
Thanks again and we will see you in the next video.
Eric
What is the best way to freeze uncooked lasagna?
Get ready to learn the ultimate hack for freezing uncooked lasagna! In this video, we'll show you the best way to prep, package and freeze your lasagna for a delicious meal anytime, anywhere. From using disposable aluminum baking pans to tightly wrapping your dish with plastic wrap and aluminum foil, we've got you covered. So whether you're looking to save time on busy weeknights or impress unexpected guests, you won't want to miss this!
Freezer Lasagna Recipe (Makes 4 1/2 Lasagnas)
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Freezer Lasagna Recipe (makes 4 1/2 lasagnas)
You will need:
Aluminum foil baking pans (This recipe made 4 large pans and one mini pan)
Sauce:
Olive oil
1 1/2 to 2 whole chopped onions
5 cloves garlic
6 lbs ground beef (or ground turkey)
2 packets Italian sausage (I used chicken sausage, but you can use any kind you like)
6 lbs (106oz) spaghetti sauce (I purchased this at Costco)
2 16oz cans stewed tomatoes or tomato sauce
Italian dried herbs (I used oregano, fennel seeds and Italian seasoning)
Fresh basil
salt and pepper
Cheese mixture:
45oz (roughly) Ricotta cheese
35oz Mozzarella cheese
12 oz Parmesan cheese (plus 8oz more for sprinkling on top of the lasagnas)
2 eggs
salt and pepper
Lasagna noodles (2 packets at 1lb each)
cooking oil spray to coat pans
An extra jar of marinara sauce in case you have extra ingredients and want to make a vegetarian lasagna
In a large Dutch oven, heat olive oil until warm, add in chopped onion and garlic. Cook until softened, five to ten minutes. Add the ground beef and chopped sausage. Cook until the meat is browned.
Drain the juices from the meat.
Return meat to pan and add spaghetti sauce and stewed tomatoes, herbs, chopped fresh basil and salt and pepper. Bring to a boil and then lower temperature to simmer for 45 minutes.
Meanwhile, make the cheese mixture. In a large bowl add the ricotta cheese, mozzarella cheese, 12oz of parmesan cheese and two eggs, lightly beaten. Add salt and pepper. With clean hands, mix the cheese mixture together. (You could use a spoon, but I find this is the most effective way. And it's fun!) Set aside.
While all this is going on, boil a large pot of water and cook both boxes of lasagna noodles, following the package instructions. Once the noodles have cooked, drain the water and keep them stored on parchment paper, sprayed lightly with cooking oil so they don't stick together.
Once all of your components are finished, you are ready to assemble your lasagnas. Lightly spray your aluminum baking pans with cooking spray. Place a ladle of sauce in the bottom of 3 pans, then lay down the noodles in a row, more sauce, a layer of the cheese mixture, noodles, sauce and parmesan cheese on top. Depending on how deep your pans are, you can create more layers. Mine were not so deep so I only put one layer of the cheese mixture in, which turned out just delicious.
I ran out of meat sauce but had more cheese and lasagna left, so I made a vegetarian lasagna using an extra jar of marinara sauce I had on hand, to replace the meat sauce.
Once your lasagnas are assembled, let them cool (no need to pre-cook them, but the sauce and noodles will still be warm) and then spray the bottom of a sheet of aluminum foil with cooking spray (this is important so that your foil does not stick to the cheese) and label the top of the foil with what type of lasagna it is, the date assembled, and the cooking instructions.
After the lasagna is frozen, you will take it out of the freezer the night before and place it in your refrigerator to thaw. Then the next day, pre-heat the oven to 350 degrees fahrenheit. Cook the lasagna for 60 to 90 minutes (depending on how much it thawed out). I find that one hour, twenty minutes is perfect. Keep the lasagna covered with foil for the first half of cooking time so the cheese does not burn, then remove the foil for the second half. Test to make sure it is warm in the center and enjoy!
We had another impromptu dinner party the other night and I brought out a freezer lasagna the night before in preparation. It was delicious and such a hit! I love this recipe and hope you will embrace freezer cooking to make your life easier.
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Big Batch Freezer Meals | Lasagna, Baked Beans, Chicken Enchiladas
Today Dan and I are in the kitchen together, cooking some freezer meals for our family. We haven't cooked like this in years, but life has gotten hectic recently, and I'm finding it harder to get home-cooked meals on the table every night. I'm excited to have some healthy meals in the freezer to pull out when the day gets away from me.
Thanks for watching!
Our Chicken Enchiladas were inspired by this recipe:
Baked Beans
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