Looking for a recipe for a freezable lasagne?

Answer 1

all lasagnna recipes can be stored.

This recipe looks long, but because so many of the ingredients are frozen and canned, it goes together very quickly.
INGREDIENTS:
20 oz. bag frozen mixed vegetables
1 onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
2 (8 oz.) jars chunky tomato sauce
24 oz. jar cheesy Alfredo Sauce
2 tsp. dried Italian seasoning
12 oz. carton ricotta OR crumbled drained tofu
2 eggs, beaten
1 Tbsp. dried parsley flakes
3 cups shredded mozzarella cheese
1 cup grated provolone cheese
12 oz. lasagna noodles, cooked and drained
1 cup grated Parmesan cheese
PREPARATION:
Cook and drain chopped vegetables as directed on package, measure out 3 cups, set aside. Brown onion and garlic in olive oil in heavy skillet over medium heat. Stir in tomato sauce and paste, salt and Italian seasoning.
In large bowl, mix the ricotta or tofu, eggs, parsley, mozzarella and provolone cheese.
For the freeze-oven method, line a 9x13" baking pan with heavy duty foil, long enough to fold over the casserole. Spray the foil with cooking spray. Place a layer of tomato sauce in the bottom of the pan. Layer noodles, tomato sauce, vegetables, alfredo sauce and ricotta mixture in that order, repeating to make three layers of each. Fold the foil over the lasagna and close with a double fold. Freeze until solid. Remove the foil wrapped casserole from the pan and seal it in a 2 gallon heavy duty ziplock bag. To bake, place the foil wrapped casserole in an oven dish, thaw overnight in the refrigerator. Then uncover and bake at 350 degrees about 60-75 minutes until bubbling and heated through.

For the freezer-crockpot method, assemble the recipe in a foil-lined one gallon ice cream container. Wrap well and freeze. To cook, remove the foil from the frozen package, place it in the crockpot and thaw overnight in the refrigerator. Cook covered one hour on high, then turn to low for 6-8 hours (automatic setting on most crockpots). If it seems a little juicy, remove the lid and turn the heat to high for the last hour. Serves 8-10

Answer 2

When I make lasagna I usually make an extra pan and put it in the freezer for a later date. I just put saran wrap and also aluminum foil around it to avoid freezer burn. I don't bake it until I take it out of the freezer- tastes better that way!!

Answer 3

In the superstore, fruits are usually selected much too soon. Some are rocks, many are bad. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 4

ALL lasagna is freezable

Answer 5

well just make it by heart that really works