Tag Archives: freezer

Baking to Freeze: Classic Italian Lasagna

Classic Italian Lasagna is the second recipe in my “baking to freeze” series (see the introduction post here, if you missed it!)

This recipe could quite literally take you all day to make, but if you’re like me and you love a culinary challenge, go for it! If you’d rather cut out a bit of the labor, you can substitute a jarred spaghetti sauce of your choice for the tomato sauce.

Pay special attention that you season each part of the lasagna well (the pasta, the sauce, the meat, the ricotta mixture).




Cooling off in the fridge before freezing! My first real lasagna!




Baking to Freeze Recipe #2: Classic Lasagna


Recipe by: Adapted from Giada DiLaurentis, with tomato sauce by Tina
Yields: About 6-8 servings

Ingredients:

Quick Tomato Sauce:
olive oil
1 onion, diced
3-4 cloves garlic, minced
1 heaping teaspoon diced shallots
1 large can tomato puree
1-2 teaspoons sugar (to taste)
1-2 teaspoons basil (to taste)
Pinch of oregano
Pinch of thyme
Salt and pepper

Béchamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows (I would add more for a bolder tomato flavor)
Salt and white pepper

1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Directions:
Make quick tomato sauce: Sautee onion, garlic, and shallots in olive oil for 5-10 minutes. Add a large can of tomato puree and all spices and herbs. Let sauce simmer for at least 20 minutes.

Make béchamel sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish (disposable oven-proof baking dishes are wonderful for freezing in), spread 1/3 of the béchamel sauce (NOTE: if you’re freezing the lasagna but don’t have a disposable baking dish, line a glass baking dish with foil and leave the ends hanging over the dish. Assemble your lasagna in the dish and bake. Then, after you’ve cooled, you can freeze the casserole, pull it out using the ends of the foil, and store it in a large ziplock bag. When you’re ready to thaw and bake, you can use the original dish). Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the béchamel sauce. Arrange the final layer of pasta sheets and top with remaining béchamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes. (If freezing, bake for 30 minutes covered, remove cover and bake for 5 more minutes. Cool to room temperature and wrap well — double up layers of plastic wrap. Store in freezer for up to 3 months).

Thawing Instructions: Thaw overnight in refrigerator. Preheat oven to 375 degrees. Cook 20-30 minutes or until lasagna is heated through and bubbly.

Pictures of the process:


Béchamel sauce with tomato sauce mixed in.




Lasagna assembling about to begin.




Lasagnas ready for the oven (and an interested Byrd in the background).




Yeah . . . that’s my usually tidy kitchen after a full day of lasagnaing (during which I think I used almost every dish and utensil I own — and most of my roommate’s as well). And I’m a clean-as-you-go person, too, but what can I say?




All packaged and ready!




A nice plate of lasagna and cheesy garlic bread after reheating!

Click here to download thawing/baking instruction labels and recipe card to include with this dish.

Preview:

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Baking to Freeze: Mexican Lasagna

Mexican Lasagna is the first recipe in my “baking to freeze” series (see the introduction post here, if you missed it!)


Two dishes of Mexican Lasagna with thawing/baking instructions and green onions on the side

Baking to Freeze Recipe #1: Mexican Lasagna


Recipe by: Adapted from Rachael Ray
Yields: About 6-8 servings

2 pounds ground beef
1 packet taco seasoning, such as McCormick’s
Cheesy Taco Seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 red onion, chopped
1 15-ounce can black beans, drained
1 14-oz can fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 8-inch flour tortillas
2 1/2 cups shredded cheddar
2 scallions, chopped

Directions:
Preheat the oven to 425 degrees F. Preheat a large skillet over medium high heat. Brown ground beef and drain the fat. Return beef to pan and add taco seasoning (and water, if the seasoning packet calls for such) chili powder, cumin, and red onion. Mix and cook for 2-3 minutes. Add fire roasted tomatoes, black beans, and corn. Heat the mixture through, 2 to 3 minutes, then season with salt to your taste.

Spray a shallow baking dish (disposable oven-proof baking dishes are wonderful for freezing in) with nonstick spray. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. If freezing, wrap tightly and freeze, keeping bag of scallions and side of salsa in the fridge ready to serve on the side. Lasagna will keep for up to 3 months. If not freezing, simply bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

NOTE: if you’re freezing the lasagna but don’t have a disposable baking dish, you can also line a glass baking dish with foil and leave the ends hanging over the dish. Assemble your lasagna in the dish and bake only about 10 minutes. Then, after it’s cooled, you can freeze the casserole, pull it out using the ends of the foil, and store it in a large ziplock bag. When you’re ready to thaw and bake, you can use the original dish.

Thawing Instructions: Thaw overnight in refrigerator. Preheat oven to 425 degrees. Cook 30 minutes or until casserole is heated through and cheese is brown and bubbly. Top with scallions (to taste) and serve.


Mexican Lasagna filling: browned ground beef, red onions, taco seasoning, extra chili powder and cumin, corn, black beans, and fire-roasted tomatoes.

Click here to download thawing/baking instruction labels and recipe card to include with this dish.

Preview:

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