Simple Beef Lasagna Recipe Freezer Meal

For a long time, I used to cook for the whole week on Sundays. I set out on the mission to find freezer meals and meals that tasted great even after being refrigerated and warmed-up. One of those meals was the simple lasagna. It was so easy to cook and always had repeated consumers. Matt and Loren are my two best takers. I like the simple recipe from Kraft - see below for the youtube video I always referred to. It might not be the most authentic, but, for our taste, it's simply delicious. So next time you're looking for an easy, great left over dish, try this recipe.

Ingredients: 

1 lb of lean ground meat

1/2 cup of yellow onions chopped

2 1/2 cup of mozarella cheese

1 container of 15 oz ricotta cheese

1/2 cup of grated parmasean cheese

1/4 cup of chopped fresh parsley

1 egg. beaten

1 jar traditional (our favorite is garden flaver Ragu)

1 cup of water

12 wavy lasagna noodles.

First brown the ground meat in a pan with chopped yellow onions. 

Meanwhile, start your cheese mix with 2 cups cup of mozzarella - saving the 1/2 cup for layering, ricotta, and 1/4 cup Parmesan - saving the other 1/4 cup for layering the top, parsley leaves, and egg. 

Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

To freeze: Simply grab some tub-a-ware and cut the portions accordingly. Place in the freezer, and when you're ready to devour them, heat them up in the microwave.