I am such a foodie that whenever I need to send a thank you gift, I naturally think of food first. In this case, I wanted to leave a small thank you gift for some friends that allowed us to use their cabin for the weekend. The homeowners were not at the cabin with us so as a small token of appreciation I prepared several small meals and left them in their freezer. When the homeowners returned to the cabin, they were able to enjoy meals at their convenience. I wanted to make meals that could be easily defrosted and reheated and I wanted them to be large enough to serve 2 adults. Lasagna was one of the first things that came to my mind. (It freezes really well and most people like it.) I divided my lasagna recipe between two disposable 4x6 containers and one 8x8 Pyrex dish. I left the two smaller lasagnas in the freezer at the cabin and I froze the 8x8 lasagna for my family. Lasagna (makes one 9x13) Sauce: 1 T. oil 1 pound ground beef 1 cup chopped onion 3 cloves garlic ½ cup chopped parsley 6 ounces tomato paste 2 teaspoons sugar 2 teaspoons basil 1 ½ teaspoons salt 1 teaspoon oregano ¼ teaspoon pepper 56 ounces crushed tomatoes 15 ounces ricotta cheese 1 egg, lightly beaten 4 cups mozzarella cheese, shredded 1/2 cup Parmesan cheese 1 1/2 boxes oven ready lasagna noodles Heat oil in skillet and add ground beef. Cook until browned. Add onion, garlic and parsley. Add remaining ingredients. Bring to a boil and reduce heat and simmer for 30 minutes. Combine ricotta, egg and Parmesan cheese. Bake 50 minutes at 350 degrees OR cover and freeze for anther day. It's so easy to bake this lasagna after I defrost it for 48 hours in my refrigerator. I bake the lasagna, sliced some crusty Italian bread and lunch is served.
Ciao!
0 Comments
Leave a Reply. |
Like my page on facebook.
Follow me on Instagram
Categories
All
Archives
July 2023
|