Fix, Freeze, Feast - Kati Neville [27]
24 lasagna noodles, uncooked
2 pounds lean ground beef, cooked and drained
8 cups shredded mozzarella cheese (about 2 pounds)
Four 12½- by 6½- by 3-inch foil loaf pans
Plastic wrap
Aluminum foil
1. Combine cottage cheese, eggs, and 2 cups of the Parmesan in a large bowl.
2. Lay baking dishes before you and spread ¼ cup red sauce in the bottom of each.
3. Assemble all four lasagnas at once in layers in the following order:
LAYER 1
2 uncooked noodles
1 cup red sauce
½ cup cooked ground beef
¾ cup cottage cheese mixture
½ cup mozzarella
LAYER 2
2 uncooked noodles
1 cup red sauce
½ cup cooked ground beef—or whatever remains
¾ cup cottage cheese mixture—or whatever remains
½ cup mozzarella
LAYER 3
2 uncooked noodles
1 cup red sauce—or whatever remains
1 cup mozzarella
¼ cup Parmesan
4. Wrap each dish entirely in plastic wrap. Top with foil, label, and freeze.
TO COOK ONE ENTRÉE
1. Thaw one entrée in the refrigerator or bake it straight from the freezer.
2. Preheat the oven to 375ºF.
3. Remove plastic wrap and foil from baking dish and replace foil. Bake for 45 minutes if thawed, 1 hour if frozen. Remove foil and continue baking until lasagna is bubbling and cheese is browned.
WAREHOUSE BARGAINS
The recipe for the red sauce used in this and other recipes throughout the book takes advantage of the economy of warehouse packaging. We use the large cans (often called #10 cans) of tomato sauce, diced tomatoes and tomato paste that can be found at the warehouse clubs for substantially less money than the equivalent in smaller cans from the grocery store. Would you believe that you can buy a 106-ounce can of tomato sauce at the warehouse for less than the cost of a 29-ounce can at the grocery store? The savings are amazing! And it’s always good to have some extra red sauce in the freezer.
Why not spice up those burgers with some gourmet seasoned sausages? Not only are these burgers tasty, but they’re also a cinch to prepare—wonderful fare for a lazy summer evening. —KN
HABANERO AND CHILI HAMBURGERS
MAKES 4 ENTRÉES, 6 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) LEAN GROUND BEEF
12 habanero and green chili– flavored sausages, or other spicy sausages
Plastic wrap
Wax paper
4 one-gallon freezer bags, labeled
1. Remove and discard casings from sausage and crumble meat into a large bowl. Add beef and, using your hands, mix until well combined.
2. Divide meat into 24 equal portions; form into patties. Place patties in a single layer on a rimmed baking sheet. Cover baking sheet with plastic wrap and freeze for 1 hour.
3. Divide frozen patties evenly among freezer bags, separating layers with wax paper. Discard plastic wrap. Seal and refreeze.
TO COOK ONE ENTRÉE
Prepare on an outdoor grill or indoors under a broiler.
1. Remove desired number of patties from the freezer. Place on a plate and thaw completely in the refrigerator.
FOR OUTDOOR COOKING
1. Prepare a medium-low fire on a gas or charcoal grill.
2. Cook burgers 5 to 6 minutes per side, or until an instant-read thermometer inserted into the thickest part of a patty reads 160ºF.
FOR INDOOR COOKING
1. Arrange burgers on a broiler pan.
2. Broil patties under high heat for 5 minutes on each side, or until internal temperature reaches 160ºF.
I have an aunt who is so capable and efficient, she makes everything she does look easy. Once, when I was at her home with my daughters having them fitted for the bridesmaid dresses she was making, our visit extended into the dinner hour. She insisted we stay, though she hadn’t planned on having four more mouths to feed. She had exactly what was needed for this recipe. I usually need the benefit of planning, so I adapted her recipe for my own method. This has become one of my favorites. —LT
SPANISH RICE
MAKES 6 ENTRÉES, 6–8 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) LEAN GROUND BEEF
24 cups Basic Red Sauce (page 178)
12 cups cooked white or brown rice, cooled (about 4 cups, uncooked)
1 large onion, chopped
2 green bell peppers, chopped
3 (2