Fix, Freeze, Feast - Kati Neville [49]
3. 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 350°F.
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 the noodles are tender.
For years I made only vegetarian lasagna. Meat seemed unnecessary because the vegetables were so tasty. This recipe uses less red sauce than the classic version because the vegetables themselves add moisture. —LT
VEGETABLE LASAGNA: LARGE PAN
MAKES 2 ENTRÉES, 12 SERVINGS EACH
1 (48-OUNCE) CONTAINER COTTAGE CHEESE (6 CUPS)
4 eggs, lightly beaten
3 cups shredded Parmesan cheese, divided into 2 cups and 1 cup
11 cups Basic Red Sauce (page 178)
18 lasagna noodles, uncooked
4 cups assorted vegetables in bite-size pieces (mushrooms, zucchini, carrots, onions, green and red bell peppers are nice)
8 cups shredded mozzarella cheese (about 2 pounds)
Two 13- by 9- by 2-inch baking dishes
Plastic wrap
Aluminum foil
1. Mix cottage cheese, eggs, and 2 cups of the Parmesan in a large bowl.
2. Lay baking dishes before you and spread ½ cup red sauce in the bottom of each.
3. Assemble both lasagnas at once in layers in the following order:
LAYER 1
3 uncooked noodles
1½ cups red sauce
1 cup vegetables
1½ cups cottage cheese mixture
1 cup mozzarella
LAYER 2
3 uncooked noodles
1½ cups red sauce
1 cup vegetables—or whatever remains
1½ cups cottage cheese mixture—or whatever remains
1 cup mozzarella
LAYER 3
3 uncooked noodles
2 cups red sauce—or whatever remains
2 cups mozzarella
½ 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. Place dish on a rimmed baking sheet and bake for 1 hour if thawed, 1½ hours if frozen. Remove foil and continue baking until lasagna is bubbling and cheese is browned.
These smaller lasagnas are the perfect size for giving away. —LT
VEGETABLE LASAGNA: SMALL PAN
MAKES 4 ENTRÉES, 4 – 6 SERVINGS EACH
1 (48-OUNCE) CONTAINER COTTAGE CHEESE (6 CUPS)
4 eggs, lightly beaten
3 cups shredded Parmesan cheese, divided into 2 cups and 1 cup
11 cups Basic Red Sauce (page 178)
24 lasagna noodles, uncooked
4 cups assorted vegetables in bite-size pieces (mushrooms, zucchini, carrots, onions, green and red bell peppers are nice)
8 cups shredded mozzarella cheese (about 2 pounds)
Four 12½- by 6½- by 3-inch foil loaf pans
Plastic wrap
Aluminum foil
1. Mix 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
¾ cup red sauce
½ cup vegetables
¾ cup cottage cheese mixture
½ cup mozzarella
LAYER 2
2 uncooked noodles
¾ cup red sauce
½ cup vegetables—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 pan 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.
Perfect with pork or chicken dishes, I have even been known to serve it for dessert. —LT
APPLES AND CHEDDAR
MAKES 3 SIDEDISHES,