seems to be my theme this week - so dinner is down to a bare minimum. Thankfully, the standing freezer holds not only chopped fruits and blanched veggies from the summer, but also whole meals made in some long distant past when I made extra things just in case. Last night, we had lasagna. The month or two it spent in the freezer only deepened its flavor. Not only is this lasagna delicious for adult palates, it's a hit with the kids and it packs into their little tummies green and red veggies along with the always favorite cheese and pasta.
1 large portion of quick tomato-meat sauce
2 cups ricotta cheese
1 pound blanched and chopped spinach (previously frozen, by you or some company, works perfectly)
1 cup grated romano cheese
1 pound (2 store-bought packages) mozarella cheese
1 box lasagna noodles (15-18 noodles)
Bring a large pot of water to boil. While you're waiting, make the tomato-meat sauce. In a medium bowl, mix together the two eggs, the ricotta, the spinach, and the parmesan. Mix well. Once the water is boiling vigorously, add a dash of olive oil. Cook the lasagna noodles in batches of 5-6 till just done (remove with tongs or a slotted spoon so water is ready for next batch. Cut the mozarella into 1/4 slices. Assemble by layering in this order: 5-6 noodles, 1/2 of ricotta mixture, 1/2 of mozarella, 1/3 of sauce. Repeat. Top with last batch of noodles and last 1/3 of sauce. Bake at 350 about half an hour. Serves 4-6. To freeze, let cool, then cut in half or thirds and slide, carefully, into freezer bags.
With a salad, this makes a fantastic full meal.