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Sausage & Spinach Lasagne
Another freezer-to-table project for easy after-work meals. These are portioned to be 2 generous servings per tin foil "Loaf Pan" (8" x 3-7/8" x 2-15/32", according to the package). This recipe yielded 12 lasagnes, weighing an average of 25 ounces each.
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Ingredients:
Optional:
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Armed with leftover cheese from our last project, Spinach and Cheese Stuffed Shells, some mushrooms needing to be used, and some Sweet Italian Sausages, I hit the kitchen and made 12 more meals for the freezer! Amounts used are somewhat random quantities, use more or less depending on what you have on hand. Lasagne is a versatile and adaptable dish. Try a white sauce version with chicken and vegetables, like asparagus and mushrooms. |
Preparation:
Cook sausages as package directs, if using, remove sausages from pan and set aside. When cool, cut in half lengthwise, and then slice. If using other meat, brown and drain fat, cool and set aside.
Meanwhile, in hot pan, cook onions in the meat drippings left in the pan, scraping up all the browned bits. If not using meat, add 1 tablespoon butter to pan before adding onions. Cook until softened, 3 minutes. Remove and put in a pot with spaghetti sauce. Rinse spaghetti sauce jars with water/wine/beer to get all the sauce out, and add the liquid to the pot. Cook for half an hour, or more, covered. Cool.
Prepare other vegetables, if using. I cooked sliced mushrooms over medium-high heat in butter and garlic, seasoned with salt and pepper. Cook until the moisture evaporates and mushroom are dry. Cool.
Bring a large pot of water to a boil, add salt, and cook lasagne noodles as directed on the package. Remove to a sheet pan sprayed with non-stick spray to keep them from sticking, and let them cool.
I did these in two batches (1 box of pasta at a time). Each box made enough noodles to do 6 tin foil loaf pans - the first batch was a single noodle width, and the second batch was 1.5 noodle width (it filled the pan better). Could have used another half box of noodles to make them all good sized. Pan sizes are all over the place, so you will need to adapt to whatever you have available.
Combine all ingredients except pasta and sauce in a large bowl, and mix well.
Cook sausages as package directs, if using, remove sausages from pan and set aside. When cool, cut in half lengthwise, and then slice. If using other meat, brown and drain fat, cool and set aside.
Meanwhile, in hot pan, cook onions in the meat drippings left in the pan, scraping up all the browned bits. If not using meat, add 1 tablespoon butter to pan before adding onions. Cook until softened, 3 minutes. Remove and put in a pot with spaghetti sauce. Rinse spaghetti sauce jars with water/wine/beer to get all the sauce out, and add the liquid to the pot. Cook for half an hour, or more, covered. Cool.
Prepare other vegetables, if using. I cooked sliced mushrooms over medium-high heat in butter and garlic, seasoned with salt and pepper. Cook until the moisture evaporates and mushroom are dry. Cool.
Bring a large pot of water to a boil, add salt, and cook lasagne noodles as directed on the package. Remove to a sheet pan sprayed with non-stick spray to keep them from sticking, and let them cool.
I did these in two batches (1 box of pasta at a time). Each box made enough noodles to do 6 tin foil loaf pans - the first batch was a single noodle width, and the second batch was 1.5 noodle width (it filled the pan better). Could have used another half box of noodles to make them all good sized. Pan sizes are all over the place, so you will need to adapt to whatever you have available.
Combine all ingredients except pasta and sauce in a large bowl, and mix well.
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Layering the Lasagne:
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Freezing:
Cover foil dishes with plastic wrap and press it down into the pan so that the entire surface of the lasagne is in contact with the wrap. Put foil into locking-style freezer bags, and squeeze as much air out as possible. Mark packages with the date, "Sausage & Spinach Lasagne", and freeze. Baking the Lasagne: Preheat oven to 375°. Unwrap plastic wrap, if used to freeze, and cover lasagne with aluminum foil. Bake Lasagne for 75 minutes, or until heated through. |
*Blend of Medium Cheddar, Jack, Asadero and Queso Quesadilla, because it's what I had on hand
©2014 Laura Delanty, Wife With A Knife - All Rights Reserved
©2014 Laura Delanty, Wife With A Knife - All Rights Reserved