*  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.
 
 
 
 
 
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 NOTES : electronic format by Rosie Winters.
 
 
 Nutr. Assoc. : 0 4631 0 2905 0 0 0 0 1036 0 0 0 0 4289 0