Lasagna

Lasagna is one of those comforting, filling meals.  But they also take all day!  So, next time you make one, make TWO, freeze one for a lazy day. Instructions on how to freeze are here

Lasagna

Makes 2 lasagnas

6 servings each

Ingredients:

2 batches Spaghetti Sauce

2 eggs

2 (16 oz) ricotta or cottage cheese

2 lbs mozzarella cheese

1 lb lasagna noodles
1 can V8

Directions:

1.  Boil noodles as directed, preheat oven to 350*

2.  Mix 1/2 the mozzarella, cottage cheese and egg.

3.  Spray the cans with spritz, pour 1/2 can V8 into the bottom of each pan

4.  Put one noodle at the bottom of the pan, cut to fit.  Save this piece as a template to cut each noodle to fit throughout the casserole.

5.  Put about 3 T of the cheese mixture onto the noodles

6.  Put about 3 ladles of the spaghetti sauce on top the cheese mixture.

7.  Place noodle on top, repeat until noodles are gone.

8.  Spread the remaining cheese on top the last of the spaghetti sauce

9. For the casserole next time: cover the top of the lasagna with plastic wrap DIRECTLY on top the casserole.  Air is the cause of freezer burn, so having as little space as possible is key.  Cover lasagna with aluminum foil and deep freeze for up to 6 months.  To cook: Cook uncovered in 375* oven for about an hour, let sit for 15 minutes

10. For today: cook uncovered for 45 minutes, let stand for 15 minutes, serve

Variations:

1.  Try with Penne noodles, make a casserole instead of a "layer"

2.  Try adding your favorite pizza toppings.  Think pepperoni! Mushrooms!  

3.  For a low carb option: use slices of zucchini.

4.  Try Alfredo: 2 batches alfredo sauce, 2 lbs chicken, and 1 lb raw spinach