FREEZER LASAGNA
 
INGREDIENTS
  • 1 medium yellow onion, chopped
  • 10 cloves of garlic, minced
  • 2 carrots, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 3 tablespoons extra virgin olive oil
  • 1½ pounds ground beef
  • 1 lb of Crimini mushrooms, sliced
  • 2 cans of 28oz San Marzano tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon red chili pepper flakes
  • ½ pound grated Mozzarella cheese, divided
  • 15 ounces Ricotta cheese
  • 2 cups grated Parmesan cheese
  • 2 large eggs
  • 1 package of Barilla lasagna noodles
PREPARATION
  1. Saute onion, garlic, carrots and bell pepper with olive oil in a deep saucepan over medium heat until all vegetables are soft. Transfer vegetables to a clean bowl and set aside.
  2. In the same saucepan, brown ground beef over medium high heat until fully cooked. Drain excess fat and transfer beef to another clean bowl and set aside.
  3. Saute mushrooms in the same saucepan over medium heat until cooked. Add half of the mushrooms to the vegetable mixture and the other half to the meat. Add half of the grated Mozzarella cheese to the meat mixture and set aside.
  4. Return vegetable mixture to the saucepan and add tomatoes, oregano, cumin, cinnamon and red pepper flakes. Simmer over medium heat for 60-90 minutes until sauce thickens.
  5. In a clean bowl, mix Ricotta cheese, Parmesan cheese and eggs until fully combined.
TO ASSEMBLE
  1. Set out three 8x8 baking pans and your ingredients to prepare an assembly line. Break lasagna noodles to fit the width of your pans.
  2. Spread a thin layer of sauce on the bottom of each pan. Top with a single layer of noodles - three across works well in the 8x8 pans.
  3. Spread a thin layer of cheese mixture over the top of the noodles. Top with a layer of meat, a layer of vegetables and a layer of sauce.
  4. Repeat noodles, meat, vegetables and sauce a second time. Complete with a final layer of noodles, the remaining sauce and the remaining half of the Mozzarella cheese.
TO BAKE
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cover lasagna with foil and bake for 50 minutes. Uncover and bake an additional 10-20 minutes until top is bubbly and browned.
Recipe by Bake Love Give at http://bakelovegive.com/freezer-lasagna/