Venetian Lasagna Recipe
Summary
Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Lasagna noodles | 10 | |
| Ground beef | 1 Pound | |
| Bulk italian sausage | 1 Pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Tomato sauce | 1 Can (10oz) | |
| Tomato Paste | 1 Can (10oz) | |
| Packed brown sugar | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Ricotta cheese | 1 Can (10oz) | |
| Cottage cheese | 1 Can (10oz) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 2 eggs, slightly beaten | ||
| Dried basil leaves | 1/2 Teaspoon | |
| Parsley flakes | 1 Teaspoon, dried | |
| Pepper | 1/4 Teaspoon | |
| Shredded mozzarella cheese | 2 Cup (16 tbs), divided | |
Directions
Prepare lasagna noodles as directed on package; drain.
Crumble ground beef and sausage into 3-qt casserole.
Add onion.
Microwave at High 7 to 8 minutes, or until meat is no longer pink, stirring 2 or 3 times to break apart.
Drain.
Stir in tomato sauce, tomato paste, brown sugar and garlic.
Reduce power to 50% (Medium).
Microwave 10 to 15 minutes, or until flavors blend, stirring every 5 minutes.
Set aside.
Line two 8 x 8-in baking dishes with freezer paper.
In medium bowl mix remaining ingredients except sauce and 1 cup mozzarella cheese.
Cut noodles to fit dish.
Arrange one layer of noodles in each dish, then layer in each one-fourth of the cheese mixture and one-fourth of the meat sauce.
Repeat with one more layer of noodles, dividing remainder of cheese mixture and sauce between dishes.
Sprinkle each with 1/2 cup remaining mozzarella cheese.
Cover with foil.
Freeze until firm.
Remove from dishes with freezer paper.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap one package and place in 8 x 8-in baking dish.
Place in oven on inverted saucer.
Microwave at High 10 minutes, rotating after half the time.
Reduce power to 50% (Medium).
Shield corners with foil.
Microwave 30 to 40 minutes, or until temperature in center reaches 140°F., rotating every 10 minutes.
Fold in sides.
Roll up and secure seam with wooden picks.
Place seam side down in 12 x 8-in baking dish lined with freezer paper.
Set aside.
Combine onion and olive oil in medium bowl.
Microwave at High 2 to 3 minutes, or until onion is tender.
Stir in remaining sauce ingredients.
Microwave at High 8 to 12 minutes, or until thickened, stirring 2 or 3 times.
Pour over rolls.
Freeze until firm.
Remove from dish with freezer paper.
Wrap, label and freeze no longer than 4 months.
To serve, unwrap and place in 12 x 8-in baking dish.
Cover with plastic wrap.
Microwave at High 5 minutes, rotating dish once.
Reduce power to 70% (Medium-High).
Microwave 22 to 28 minutes, or until heated, rearranging 2 or 3 times during cooking.
Let stand 5 minutes.
Crumble ground beef and sausage into 3-qt casserole.
Add onion.
Microwave at High 7 to 8 minutes, or until meat is no longer pink, stirring 2 or 3 times to break apart.
Drain.
Stir in tomato sauce, tomato paste, brown sugar and garlic.
Reduce power to 50% (Medium).
Microwave 10 to 15 minutes, or until flavors blend, stirring every 5 minutes.
Set aside.
Line two 8 x 8-in baking dishes with freezer paper.
In medium bowl mix remaining ingredients except sauce and 1 cup mozzarella cheese.
Cut noodles to fit dish.
Arrange one layer of noodles in each dish, then layer in each one-fourth of the cheese mixture and one-fourth of the meat sauce.
Repeat with one more layer of noodles, dividing remainder of cheese mixture and sauce between dishes.
Sprinkle each with 1/2 cup remaining mozzarella cheese.
Cover with foil.
Freeze until firm.
Remove from dishes with freezer paper.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap one package and place in 8 x 8-in baking dish.
Place in oven on inverted saucer.
Microwave at High 10 minutes, rotating after half the time.
Reduce power to 50% (Medium).
Shield corners with foil.
Microwave 30 to 40 minutes, or until temperature in center reaches 140°F., rotating every 10 minutes.
Fold in sides.
Roll up and secure seam with wooden picks.
Place seam side down in 12 x 8-in baking dish lined with freezer paper.
Set aside.
Combine onion and olive oil in medium bowl.
Microwave at High 2 to 3 minutes, or until onion is tender.
Stir in remaining sauce ingredients.
Microwave at High 8 to 12 minutes, or until thickened, stirring 2 or 3 times.
Pour over rolls.
Freeze until firm.
Remove from dish with freezer paper.
Wrap, label and freeze no longer than 4 months.
To serve, unwrap and place in 12 x 8-in baking dish.
Cover with plastic wrap.
Microwave at High 5 minutes, rotating dish once.
Reduce power to 70% (Medium-High).
Microwave 22 to 28 minutes, or until heated, rearranging 2 or 3 times during cooking.
Let stand 5 minutes.
Chef
