Monday, December 5, 2011

Vegetable and Meat Lasagna

Vegetable and Meat Lasagna
adapted from this recipe
Gather your ingredients, you will need (I doubled the batch so that is why you see double of everything):
1 pound ground beef
2 tbs. dried onion (or about 1/2 a small onion)
2 tsp. minced garlic (or 4 cloves)
1 (14.5 oz) can stewed tomatoes (Italian style)
1 (12 oz) can tomato paste
1 (15 oz) can tomato sauce
1 tbs. dried basil
3 cups cottage cheese
1 tbs. dried parsley
1 1/2 cups shredded Parmesan cheese
1 carrots - shredded
10 oz spinach - chopped
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
4 cups mozzarella cheese
1 box oven ready lasagna noodles

You will also need containers (I use 6 cups and I LOVE them), and aluminum foil to wrap them for the freezer. I decided to not use the cling wrap and the freezer tape and instead to use gallon sized freezer bags. 

Brown meat (1 pound ground beef)

The beef I use has hardly any fat (I drained it and it was a little over an ounce) but it your meat has a lot of fat then you can drain it off.

Add onions (2 tbs dried) and garlic (2 tsp minced) and cook for 3 minutes. 

Add the stewed tomatoes (14.5 oz can), tomato paste (12 oz can), tomato sauce (15 ox can), and basil (1 tbs.)

Put the lid on and simmer for 30 minutes.  Stir often (ever 3-5 minutes).

Meanwhile ...
If you haven't chopped the spinach or shredded the carrot - now would be the perfect time.

Mix together the cottage cheese (3 cups), parsley (1 tbs dried), Parmesan cheese (1 1/2 cups), shredded carrot, chopped spinach (10 oz), eggs (2), salt, and pepper (1/2 tsp each).

Line your pans with foil. 

Get the lasagna noodles (1 box) and the mozzarella cheese (4 cups).

When the sauce is done your house will smell amazing.  You will want to eat the entire pot, but just eat a spoonful or two!

Start assembling.  I like to put a little sauce on the bottom.

then a layer or noodles,

a few scoops of the cheese and spinach mixture - spread it around,

A few scoops of the sauce,

and sprinkle some mozzarella cheese. 

Repeat the layers. 

Put aluminum foil over the top.

Then add the lid. 

Stack them up (this recipe will make 3 of this size or 1 full sized),

And stick them in the freezer.

This next step is only is you want to freeze the lasagna without the containers (this is the first time I am trying this).

After the lasagna has frozen solid, let it thaw for a few minutes on the counter and pry it from the container.  It is pretty easy when it has thawed for a few minutes.  Wrap the whole thing in foil again. 

Write the cooking directions on the outside of a gallon sized freezer bag.  Cook at 350 for 45 - 60 minutes, then take the top foil off and cook an additional 10 minutes (to brown the cheese on the top). 

then stack them up in the freezer. 

When you are ready to enjoy -  pull it out of the freezer and put back into the container the night before to let it thaw out a bit in the fridge.  Then cook as directed above. 

The cheese is a little too brown because I took the foil off when I started cooking it, but it was still amazing!

I love the added vegetables in the lasagna.  I always see recipes for meat OR vegetable lasagna and this is a great combination of both meat and veggies!  Adding the veggies makes it a complete meal and even Micheal (Mr. Picky-Poo) loves this lasagna.  Even his meat and potatoes only, I hate veggies, brother liked this lasagna.  So, I would say it is a keeper!  I doubled the batch and now I have 5 lasagnas in the freezer so I don't have to cook one night a week for a few weeks and we had dinner to take over to Paula's!

Serve it with a side salad and some garlic french bread and enjoy!

Here is the recipe again just in case you just want the text version:
Vegetable and Meat Lasagna
1 pound ground beef
brown, then add
2 tbs. dried onion (or about 1/2 a small onion)
2 tsp. minced garlic (or 4 cloves)
add
1 (14.5 oz) can stewed tomoatoes (italian style)
1 (12 oz) can tomato paste
1 (15 oz) can tomato sauce
1 tbs. dried basil
and simmer for 30 minutes.

Combine
3 cups cottage cheese
1 tbs. dried parsley
1 1/2 cups shredded parmesan cheese
1 carrots - shredded
10 oz spinach - chopped
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
and set aside. 

Layer sauce, cottage cheese mixture and  
4 cups mozzorella cheese
1 box oven ready lasagna noodles

Freeze or cook at 350 for 45-60 minutes then cook an additional 10 minutes to brown cheese on top. 

Enjoy!

Just a note on price - for one batch, the ingedients cost $15.79, it made 3 containers - each will give us dinner and two lunches (6 servings) which makes it $0.88 a serving! 

I linked to Hunk of Meat Mondays at Beyer Beware, Made by You Monday at Skip to My Lou, and One Project at a Time at A Bowl Full of Lemons.

4 comments:

teresa said...

Looks good! I love lasagna! I've never thought to add carrots. If you have a few minutes check out my blog at: http://ruralrouteramblings.wordpress.com/

Farmchick said...

Great idea with the freezing...something I don't do enough of. I also like the addition of the veggies.

Viktoria with a K said...

This is a great idea and I like that you've added vegetables. I should try it!

Anonymous said...

This is a delicious lasagna! Sarah did a great job!

Linkwithin