instant minced onion
red pepper, crushed
lasagna noodles, cooked
mozzarella cheese, shredded
1Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
2Allow enough extra wrap to fold over top.
3Use one pan for each six servings or one-fourth of the recipe.
4Do not line pans for food to be served without freezing.
5Crumble beef; cook until lightly browned.
7Cook until onion is tender.
9Stir in seasonings, tomato paste, tomato sauce and water.
10Simmer for 5 minutes, stirring occasionally.
11In another bowl, blend eggs with ricotta cheese.
12In each pan, spread a layer of meat mixture (about 3/4 cup).
13Add 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).
14Repeat layers until all ingredients are used.
15Pack food tightly to avoid air pockets.
16TO SERVE WITHOUT FREEZING: Preheat oven to 400 F. (hot).
17Bake 30 minutes or until sauce bubbles at edges.
18TO FREEZE: Cool for 30 minutes at room temperature.
19Complete wrapping by pulling paper up over top of food.
20Put edges of wrap together and fold several times so paper lies directly on top of food.
21Fold ends of freezer wrap over the top and seal with freezer tape.
22Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
23Freeze for 10-12 hours before removing packages from the pans.
24TO HEAT FROZEN LASAGNA: Preheat oven to 400.
26Place food in baking pan.
27Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.