Entrees - Lasagna make ahead bake later recipes

Author: Richard Johnson  

Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.

Make-Ahead Lasagna

Make-Ahead Lasagna
Oozing with a rich meaty sauce, herb-scented vegetables, and airy, melty cheese, taking a little time to prep this savory Make-Ahead Lasagna will have you congratulating your fore-thinking weekend self.
Provided by: Butter & Air
Total time: 27682757 minutes
Cook time: 60 minutes
Prep time: 90 minutes
Yields: 12 servings
Number of ingredients: 26
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • 1 lb hot Italian sausage, ground
  • 1 6-oz can tomato paste
  • 1 28-oz can diced tomatoes
  • 1 TB dried oregano
  • 2 tsp dried basil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 small onion, diced
  • 1 medium head broccoli, finely chopped
  • 5 oz (one large clamshell container) fresh spinach leaves
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp seasoned salt (such as Lawry’s)
  • 1/4 tsp cayenne pepper
  • 2 cups (16 oz) cottage cheese
  • 1 egg, beaten
  • 1/2 cup (1.5 oz) grated fresh Parmesan
  • 1/4 cup fresh parsley, chopped
  • 9-12 lasagna noodles, cooked to al-dente and cooled (or use dry no-boil noodles)
  • 8 oz fresh mozzarella, very thinly sliced
  • 1/2 cup grated fresh Parmesan
How to cook:
  1. If baking lasagna immediately, preheat oven to 375°.
  2. Start the sauce: in a dutch oven or large saute pan, heat 2 TB olive oil over med-low heat. Add onions and cook until they begin to soften, 3-5 mins. Add minced garlic and cook another minute. Turn heat up to medium and add ground beef and sausage, breaking up with a wooden spoon as it cooks. When the meat is evenly brown, add spices, tomato paste, and diced tomatoes, stirring to combine. Bring sauce to a simmer and cook for one hour, stirring occasionally. If the sauce begins to look dry at any point, add a little water, broth, or even a splash of good red wine.
  3. If using cooked noodles, fill a stock pot 3/4 full of water and set to boil (if using no-boil noodles, skip to next step). When water reaches a roiling boil, add 2 TB salt, then carefully add noodles, giving them a swirl with a spoon to make sure they don’t stick together. Cook noodles to al dente consistency and cool on parchment or wax paper.
  4. Make the vegetable mixture: In a separate large skillet, heat 1 TB olive oil over medium-low heat. Add onions and cook about 5 minutes, then add broccoli and spices. Saute about 5 minutes until broccoli begins to cook down a bit, then add the fresh spinach. Don’t be alarmed by the volume of the spinach; it will cook down to a fraction of that. Cook until spinach is wilted and remove vegetables from heat.
  5. Layer your lasagna:
  6. 1) Ladle a spoonful of sauce on the bottom of a 9×13 pan (casserole dish, baking pan, or disposable foil, if freezing)
  7. 2) Add a layer of noodles, cutting into pieces if needed to fit pan
  8. 3) Spread 1/2 of cottage cheese mixture evenly across noodles
  9. 4) Add 1/2 of vegetable mixture, distributing evenly
  10. 5) Lay half the thinly sliced mozzarella across veggies
  11. 6) Repeat layers 1-5
  12. 7) End with a layer of noodles topped with sauce, taking care to cover exposed noodles to avoid dry edges.
  13. 7) Spread remaining mozzarella slices on top; sprinkle with remaining Parmesan. If desired, add a little extra chopped parsley or dried basil for color
  14. If freezing, let the lasagna cool completely and wrap tightly with plastic wrap, then a double layer of foil. Freeze for up to 3 months. Before baking, remove from freezer and allow to defrost for 24 hours in refrigerator.
  15. If cooking immediately, place the lasagna on a foil-lined baking sheet (to catch any drips), and place in a 375° oven for 55-60 minutes, until bubbly and brown on top. Let rest for 10-15 minutes before serving.
Notes: Four Cheese Make Ahead Freezer Lasagna, To make ahead: prepare and assemble the lasagna. Cover with aluminum foil and refrigerate for up to 2 days. When ready to serve, bring to room

Make-Ahead Meat-Lovers' Lasagna Roll-Ups

Make-Ahead Meat-Lovers' Lasagna Roll-Ups
Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.
Provided by: Betty Crocker Kitchens
Total time: 80 minutes
Prep time: 30 minutes
Yields: 16 servings
Cuisine: Mexican
Number of ingredients: 11
  • 16 uncooked lasagna noodles
  • 1 lb lean (at least 80%) ground beef
  • 1/2 lb bulk pork sausage
  • 1/2 cup chopped onion
  • 1 1/2 cups tomato pasta sauce
  • 2 containers (15 oz each) ricotta cheese
  • 1 box (9 oz) frozen spinach, thawed, drained and squeezed dry
  • 2 teaspoons dried basil leaves or Italian seasoning
  • 1 egg
  • 3 cups tomato pasta sauce
  • 2 cups shredded mozzarella cheese (8 oz)
  • Calories: 320 calories
  • Carbohydrate: 27 g
  • Cholesterol: 60 mg
  • Fat: 0 grams
  • Fiber: 2 g
  • Protein: 21 g
  • Saturated Fat: 6 g
  • Serving Size: 1 Serving
  • Sodium: 350 mg
  • Sugar: 5 g
  • Trans Fat: 0 g
How to cook:
  1. In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  2. Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
  3. In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  4. Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
  5. To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  6. Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Notes: Make-Ahead Lasagna Recipe, Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining cottage cheese, 2 cups sauce mixture and remaining mozzarella cheese. Top with

Four Cheese Make Ahead Freezer Lasagna

Four Cheese Make Ahead Freezer Lasagna
Lasagna is a comfort food classic. This baked casserole has stacked layers of pasta, ragu meat sauce, and four cheeses. Assemble, bake, and enjoy now or freeze to enjoy later.
Provided by: Abbey
Total time: 90 minutes
Cook time: 45 minutes
Prep time: 45 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 15
  • 1 pound ground beef
  • 1 pound pork sausage
  • 1 clove garlic (minced)
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes (with basil, oregano, garlic preferably)
  • 2 tablespoons dried parsley
  • 2 tablespoons dried basil
  • salt and pepper (to taste)
  • 16 ounces part-skim ricotta cheese
  • 16 ounces small curd cottage cheese
  • ½ cup shredded Parmesan cheese
  • 2 tablespoons dried parsley
  • salt and pepper (taste)
  • 9-12 oven-ready lasagna noodles (no boil (Note 1))
  • 16 ounces sliced mozzarella cheese
  • Carbohydrate: 31 g
  • Protein: 51 g
  • Fat: 49 g
  • Saturated Fat: 22 g
  • Trans Fat: 1 g
  • Cholesterol: 168 mg
  • Sodium: 1295 mg
  • Fiber: 3 g
  • Sugar: 8 g
  • Calories: 760 kcal
  • Unsaturated Fat: 21 g
  • Serving Size: 1 serving
How to cook:
  1. Meat Sauce
  2. Preheat a large skillet over medium heat.
  3. Add the ground beef and sausage. Cook until no longer pink, crumbling the meat as it cooks. Drain the excess fat.
  4. Add the garlic, tomato paste, crushed tomatoes, basil, and parsley. Stir to combine. Season to taste with salt and pepper.
  5. Cover and simmer for 30 minutes (or up to 1 ½ hours).
  6. Cheese mixture
  7. Meanwhile, in a mixing bowl, combine the ricotta cheese, cottage cheese, Parmesan, and parsley. Stir to combine. Season to taste with salt and pepper.
  8. Assembling the lasagna
  9. Preheat the oven to 375 degrees. Spray a 9x13 casserole dish with cooking spray.
  10. Add a layer a noodles to the bottom of the dish, breaking them to fit if necessary. Add half of the meat sauce and spread to cover evenly. Top with half of the cheese mixture, spreading evenly over the meat sauce.
  11. Add another layer of noodles and top with remaining meat sauce. Spread remaining cheese mixture over the meat sauce.
  12. Add a final layer of noodles over the cheese mixture. Top the noodles with the sliced mozzarella, overlapping generously.
  13. Bake, uncovered, for 45-50 minutes until the cheese is golden brown and the dish is bubbling around the edges. Rest for 10-15 minutes before slicing and serving.
  14. Store, tightly covered, in the refrigerator for up to 5 days.
Notes: The Easiest Make Ahead Lasagna -Freezer Friendly, Instructions · 1. Cover bottom of 9×13 cake pan with half of the pasta sauce. · 2. Add a single layer of uncooked lasagna noodles to cover the

The Easiest Make Ahead Lasagna -Freezer Friendly

The Easiest Make Ahead Lasagna -Freezer Friendly
A delicious and freezer-friendly lasagna recipe.
Provided by: BlessedBeyondCrazy.com
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 5
  • 24-ounce jar of Pasta Sauce
  • Lasagna noodles (GF if necessary)
  • 24-ounces cottage cheese
  • 1 lb of cooked ground sausage - grease drained
  • 4 cups of shredded mozzarella cheese
How to cook:
  1. 1. Cover bottom of 9×13 cake pan with half of the pasta sauce.
  2. 2. Add a single layer of uncooked lasagna noodles to cover the pasta sauce.
  3. 3. Use half of the cottage cheese to cover the lasagna noodles.
  4. 4. Sprinkle half of the sausage evenly over the top of the cottage cheese.
  5. 5. Cover the sausage with 2 cups of shredded mozzarella cheese.
  6. 6. Repeat steps 1-5 for the second layer.
  7. 7. Freeze or refrigerate until ready to use.
  8. 8. When ready to use, thaw (if needed). Bake at 350F for 45 minutes or until heated throughout and cheese is bubbly.
  9. 9. Let rest for 10 minutes before serving.
Notes: Can Barilla Oven Ready Lasagne be prepared in advance?, You may prepare lasagne up to 24 hours in advance without baking it. Prepare and store the lasagne in the refrigerator at or below 40 degrees F. Since the
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