The F.U.N. Place Recipe Box Archives
Suzanne's Blizzard Lasagna
1 Box of lasagna
Boil water and oil, add lasagna, set timer for 10 minutes, place pot in sink, pour cold running water over noodles.
Remove noodles and place on 3 cookie sheets, kitchen counter works as well if you have the room.
Cheese Mixture:
30 oz Ricotta
22 oz Cottage Cheese
12 oz Parmesan Cheese (4 oz spicy parmesan, 8 oz normal parmesan)
2 cups mozzarella Cheese
3 eggs
3 T parsley
Spread cheese mixture with a spatula over noodles, noodles should stick a little to cookie sheets and make this easier.
Sauce Mixture:
2 lbs. Browned Ground Beef
3 lg. cans spaghetti sauce ( 78 oz total)
3 cloves of garlic pressed.
This will make 7 rows of lasagna. I use two bread pans, one 8x10 pan, and one 10 x 13 pan. The bread pans are perfect for one or two people, with no leftovers. The medium pan is great for 6 servings, while the large pan is good for 9 servings. I freeze the large pan and the two small bread pans, and eat the medium pan that day.
Line the pans with aluminum foil, spray with oil.
For each noodle strip area place 1/4 cup of sauce in bottom of pan. Follow with a cheese covered noodle strip. The cover the cheese/noodle strip with 1/4 cup of sauce mix. Follow with 1/4 cup of sauce mix. Repeat this until you have three layers of cheese/noodle strip with 1/4 cup of sauce mix in between each layer. When you are done top each strip with 1/4 cup of sauce.
From this point you can freeze what you are not going to eat today.
Bake (fresh) @ 350 degrees for 45 min., covered with foil. Uncover, sprinkle with 1/4 cup mozzarella cheese per each noodle strip. Bake uncovered for 15 more min. or until cheese is melted.
Bake (frozen) @ 375 degrees for 60 min. covered with foil (or until 140 degrees hot and bubbly). Uncover, sprinkle with 1/4 cup mozzarella cheese per each noodle strip. Bake uncovered for 15 more min. or till cheese is melted.
Posted by Zaida on March 16, 1998
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