These are great to keep on hand in the freezer when you need a quick meal for someone & you are cooking for two.
| 18 cooked lasagna noodles* | 1 egg, beaten |
| 1 1/2 lbs. grd. chuck | 2 cups shredded mozzarella |
| 1 - 28 oz. jar your favorite spaghetti sauce | 1 cup Parmesan cheese |
| 2-16 oz. carton ricotta cheese |
You will need six, 5 1/2”x 3 1/2”x 2” small loaf pans. You will be using 3 noodles per loaf pan; You will have three layers - 2 noodles across (side by side). Brown beef and drain all fat. Add sauce and heat through. Add any extra seasonings that are your favorites. Combine egg and ricotta. Spray pans and cut noodles in half to fit. Layer as you would a regular lasagna. Cover each with foil & freeze. Bake at 350F. for 45-50 min. from frozen. Makes 6 loaf pans,each serving two people.
*Cooked Lasagna Noodles: These are not always the easiest things to cook without some tearing. I always cook my noodles in the microwave. This is my method for solid noodles.
| 9 lasagna noodles |
| 2 Tbs. cooking oil |
| warm water |
In a 12” x 8” glass baking dish, place 3 stacks of 3 noodles, (9 noodles side by side.) Add oil and water just to cover. Cover with plastic wrap, venting one corner. Cook on Hi for 12 minutes. Let stand for 10 minutes and drain into a colander. Rinse each noodle under cool running water removing excess starch. Place on a plate and assemble lasagna. If you are going to wait, spray noodles with a little cooking spray to keep them from sticking together. You will have to repeat this again for the recipe above, as you need 18 noodles.