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Let me just start by saying…….. “YOU MUST TRY THE EASIEST FREEZER FRIENDLY LASAGNA!!!” Phew it is out of my system! But seriously, you HAVE to- and once you do please reach out to me! I absolutely love seeing pictures of your masterpieces and hearing how your family enjoys these meals!
I was introduced to this recipe (if that’s what you want to call the group in ingredients below) back when I was in culinary school by a Puerto Rican Friend of mine!
I have never made the traditional lasagna with ricotta again! BOOM! ITS OUTTA HERE! HISTORY! ADIOS! This is the ALL-TIME best lasagna hands down! I made it when I was in the restaurant and catering industry and it was always a hit! So, I hope you enjoy it to, it is super easy and takes minutes to throw together 🙂 No….I’m serious…..trust me on this one!
I love the combination of beef and sausage in Italian dishes like this and chili.
Plus, if you know me one of my favorite saigns is to “COOK ONCE, EAT TWICE!” You are making a mess in your kitchen so make a double batch and cook one lasagna for dinner and freeze or gift the other…………genius right??? Nope just common sense (or C.S. as my German Chef Suzzer would say!)
Click HERE to see me cooking this dish (be sure to share on social media if you think it could help a friend or family member).
- Lasagna Noodles, uncooked
- Spaghetti Sauce
- water, optional
- Parmesan Cheese
- mozzarella Cheese
- Cream Cheese, softened
- Garlic, minced (optional)
- Ground Beef, cooked
- Pork Sausage, cooked, optional
- Cook your ground beef and sausage using my favorite mix'n'chop from Pampered Chef (click HERE)
- Mix your meat and sauce together. If your sauce is thick add some water to the sauce to make it more fluid (we are not pre-cooking our noodles so a little water is important- but you don't want soup either).
- In an aluminum pan (click HERE) or metal pan you don't mind sitting in the freezer for awhile
- Spray pan with cooking spray
- Spread a layer of sauce in bottom of pan.
- Then layer of the un-cooked noodles.
- Spread a heavy layer of cream cheese onto noodles. I find this works best when cream cheese is super soft/a little warm. I go through 1-2 8 oz. cream cheeses when making a 9x13 pan of lasagna. As you make the lasagna and eat it you will learn to know how much you like or dislike.
- Sprinkle the cream cheese with minced garlic and parmesan cheese.
- Repeat steps 2-5 until your pan is full.
- Sprinkle with more parmesan and cover with plenty of mozzarella cheese.
- Cover with foil (spray the part of the foil that will be touching cheese with cooking spray to insure cheese wont stick to foil when removing)
- Bake covered at 350 for about 1 hour, uncovering for the last 10-15 minutes until top is slightly brown.
- To Prepare Frozen Lasagna:
- Defrost in refrigerator.
- Remove plastic wrap before baking if used, but re-cover with foil.
- Bake at 350 degrees covered for about an hour. Uncover the last 10-15 minutes for the cheese to brown.
- Remove from oven and Enjoy!
Chef Tip: I would recommend making a 9x13 pan of this lasagna, even if you think its too much for your family. Once you cook the lasagna and let it cool put individual portion sizes into containers and pop in the freezer for quick "tv dinner" meals, or a quick lunch for you or your husband for work.