Hopefully also someday soon, I will get the chance to add some more posts, so much to say, no time to do so! Really thinking that a portable device that I can use EVERYWHERE is more of a necessity all the time. Busy at the farm, planting done, haying in full swing, and we add fair/show season to the mix in about 3 days!
Enough about all that, here's the recipe!
I used to be so proud that I could make this recipe and get about 4 meals out of it. Of course that was back when I had two LITTLE boys...........fast forward a few years and in my house, this recipe is usually only about two meals and that's if its paired with bread and salad (for those who eat it at my house) This is one of those recipes that I try to do when I have the time and put one pan in the freezer to fix later or use when I need to take a meal to another family, as even though I have two big strapping almost 200 pound over 6 foot teenagers and two other kiddos, its a big recipe.
Here's what you'll need: 4 pounds of ground beef, 1 pound regular sausage, 1 pound Italian sausage, all browned and drained. 2 large jars of spaghetti sauce= first layer. Ricotta cheese, cottage cheese, mozzarella, and parmesan cheese equal to approximately 8 cups in whatever proportions you like. I also add an egg or two to this mixture as well, this is your second layer. The third layer is the noodles. Use whatever version you like, no-cook or the ones you cook, I have used both types with good results.
When I make this and I am going to be freezing one or both pans, I line my pans with aluminum foil.
Then I layer, meat, cheese, noodles. I do this three times into 2 9x13 pans. I try to leave a little meat and cheese to sprinkle on the tops. Then regardless of its destination, I cover it with more foil and seal it up well. If its headed to the freezer, I label it and set it in the freezer, pan and all. Once its well frozen, a few days later, whenever I need a pan and remember its in the freezer, I go and retrieve my pan, then I usually place the frozen casserole into a 2 gallon ziplock bag. I think it helps protect it, although I don't think we have ever left a lasagna in the freezer long enough for freezer burn to ever be an issue. :)
If its going to get baked, I bake it at 350 for 40 minutes, I uncover the top and let it bake that way the last 15-20 minutes. If I am starting from frozen, which I try not to do, I place it back into a pan (which hopefully I have labelled which pan I originally used, see you thought maybe I put the date on the casserole, ha ha, fooled ya!) I start out at 325 and add about 30 more minutes to the over all cooking time and turn it up to 350 half-way through the cooking time.
One of the benefits of using the aluminum foil inside the pans is besides 'packaging' the frozen casserole, it makes clean up a lot less involved, as you can peel that foil out and throw it away and MOST of the clean up is eliminated.
I generally serve this with my Bread Machine bread. If the family is super lucky, there's salad, for those who like it and a dessert, but I think we all know that's not very often the case, besides I wouldn't want them to get too used to that! LOL
Okay waiting for hay boss to return from taking non-driving hay haulers home but he's about taken too long this momma is headed to bed,
From Tulip~
KH
:)
P.S. Here's one picture...........
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| Farm~Faith~Family~Friends This is the picture, my 200th follower will receive next week. |
