Saturday, September 6, 2008


I had this idea from when I was younger and we used to buy the frozen lasagna from the grocery store and pop it in the oven. I love having meals during the week that don't require a whole lot of prep time so that I have the freedom to get other things done after work. This allows for just that. This recipe can also be modified to make in a large baking pan and then baked right away.

  • Lasagna noodles

  • Tomato sauce (homemade or store-bought)

  • Mozzarella cheese

  • 2 cups ricotta cheese

  • 2 tsp oregano

  • 2 tsp parsley

  • 1 tsp coarse salt

  • 1 tsp black pepper

  • 1 egg yolk

  • 1/4 cup parmesan cheese

Mix the ricotta cheese and other ingredients together into a bowl. Set aside.

Boil lasagna noodles for about 8-10 minutes to get them soft. In foil loaf pans, spread a thin layer of sauce and lay noodles on top.

Spread a layer of ricotta mixture evenly and layer next set of noodles. Spread a thin layer of sauce and mozzarella cheese. Repeat, ending with sauce and mozzarella. Place foil over pans and place into freezer.

When ready to cook, remove from freezer and let sit about an hour. Bake at 350F for 1 hour. Remove foil and continue to cook until cheese is bubbly.

No comments: