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    From-the-Freezer Meaty Lasagna

    Source of Recipe

    Cook's Country magazine

    List of Ingredients

    • -- Tomato Meat Sauce --
    • 1½ Tbsp olive oil
    • 1 onion, chopped fine
    • 6 cloves garlic, minced
    • ¼ tsp red pepper flakes
    • ½ pound 85% lean ground chuck
    • ½ pound ground pork
    • 1 tsp salt
    • ½ tsp pepper
    • ¼ cup heavy cream
    • 1 (28-ounce) can tomato purée
    • 1 (28-ounce) can diced tomatoes, drained
    • ¼ cup chopped fresh basil
    • .
    • -- Ricotta, Mozzarella & Pasta Layers --
    • 1¾ cups whole-milk ricotta cheese
    • 1¼ cups grated Parmesan cheese
    • ¼ cup chopped fresh basil
    • 2 large eggs, lightly beaten
    • ¼ tsp salt
    • ¼ tsp pepper
    • 12 no-boil lasagna noodles from one 8- or 9-ounce package
    • 5 cups shredded whole-milk mozzarella cheese


    1. For the sauce:
      Heat oil in large Dutch oven over medium heat until shimmering, about 2 minutes. Add onion and cook until softened, about 2 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Increase heat to medium-high, add ground meat, salt and pepper and cook, breaking meat into small pieces, until meat is no longer pink but not browned, about 4 minutes. Add cream and simmer until liquid evaporates and only fat remains, about 4 minutes. Stir in tomato purée, diced tomatoes and basil, and bring to simmer. Reduce heat to low and simmer until flavors blend, about 3 minutes. Remove pot from heat, cool sauce for 20 minutes, then refrigerate until cool, at least 20 minutes.

    2. For the pasta layers:
      Mix ricotta, 1 cup Parmesan, basil, eggs, salt and pepper in bowl. Spread ¼ cup meat sauce over bottom of 9- x 13-inch baking dish. Place 3 noodles crosswise on top of sauce, evenly space 9 tablespoons ricotta mixture over noodles, and sprinkle evenly with 1¼ cups mozzarella; spoon 1½ cups sauce over cheese. Repeat layering of noodles, ricotta mixture, mozzarella and sauce two more times. Place 3 remaining noodles on top and spread with remaining sauce. Cover with remaining 1¼ cups mozzarella and remaining ¼ cup Parmesan. Spray large sheet of aluminum foil with nonstick cooking spray and tightly cover lasagna. Wrap with plastic wrap several times and cover with another layer of foil. Freeze.

    3. When ready to serve:
      Adjust oven rack to middle position and heat oven to 375° F. Remove all wrapping except foil layer that is flush against lasagna. Bake 1 hour and 15 minutes, then remove foil. Continue baking until cheese is spotty brown and sauce is bubbling, about 30 minutes. Let lasagna cool for 15 minutes. Serve.

      Serves 6 to 8




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