italian lasagna

How To Make italian lasagna

• 1

  Pack food tightly to avoid air pockets.
• 2

  TO SERVE WITHOUT FREEZING: Preheat oven to 400 F. (hot).
• 3

  Bake 30 minutes or until sauce bubbles at edges.
• 4

  TO FREEZE: Cool for 30 minutes at room temperature.
• 5

  Complete wrapping by pulling paper up over top of food.
• 6

  Put edges of wrap together and fold several times so paper lies directly on top of food.
• 7

  Fold ends of freezer wrap over the top and seal with freezer tape.
• 8

  Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
• 9

  Freeze for 10-12 hours before removing packages from the pans.
• 10

  TO HEAT FROZEN LASAGNA: Preheat oven to 400.
• 11

  Remove freezer wrap.
• 12

  Place food in baking pan.
• 13

  Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.
• 14

  Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
• 15

  Allow enough extra wrap to fold over top.
• 16

  Use one pan for each six servings or one-fourth of the recipe.
• 17

  Do not line pans for food to be served without freezing.
• 18

  Crumble beef; cook until lightly browned.
• 19

  Stir in onion.
• 20

  Cook until onion is tender.
• 21

  Drain off fat.
• 22

  Stir in seasonings, tomato paste, tomato sauce and water.
• 23

  Simmer for 5 minutes, stirring occasionally.
• 24

  In another bowl, blend eggs with ricotta cheese.
• 25

  In each pan, spread a layer of meat mixture (about 3/4 cup).
• 26

  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).
• 27

  Repeat layers until all ingredients are used.
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