MAKE ONCE, EAT TWICE LASAGNA

Make Once, Eat Twice Lasagna image

Our family loves this recipe along with a green salad and garlic bread. It's so handy to have an extra pan in the freezer when unexpected guests drop in or you need to take a main course to a charity event. -Geri Davis, Prescott, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 2 lasagnas (12 servings each).

Number Of Ingredients 10

Ingredients

18 lasagna noodles
3 pounds ground beef
3 jars (26 ounces each) spaghetti sauce
2 large eggs, lightly beaten
1-1/2 pounds ricotta cheese
6 cups shredded part-skim mozzarella cheese, divided
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Parmesan cheese

Steps:

Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce; set aside. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper., Drain noodles. Spread 1 cup meat sauce in each of 2 greased 13x9-in. baking dishes. Layer each with 3 noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese. , Cover and freeze 1 lasagna for up to 3 months. Cover and bake remaining lasagna at 375° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting., To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 365 calories, Fat 17g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 820mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 27g protein.