Maureen’s Lasagne 3 ways for the Freezer

We made a batch of these and then put them in small batches if foil bread pans and froze them for later use.  It is perfect for us to do it this way since there are only two of us and a full batch all at once is way too much. Note:  I assembled the shells and put them in foil pans and covered with sauce, then froze them instead of cooking. I made 3 kinds of lasagne…cheese, some with browned hamburger and some with browned sausage. I actually made a triple batch of the cheese filling
1 package cooked lasagne noodles
1 container (15 ounces) part-skim ricotta cheese
2 cups (8 ounces) shredded Italian cheese blend, divided
1/4 cup half-and-half
1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
2   garlic cloves, pressed
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/8 teaspoon salt
1 jar (26-28 ounces) spaghetti sauce
1 pkg of browned sausage (optional)
1 pkg browned hamburger (optional)
Combine ricotta cheese, 1 1/2 cups of the Italian cheese blend and 1/4 cup of the half-and-half. Grate Parmesan cheese into the mixture . Press garlic into mixture and add seasonings; mix well and set aside.

Spread some sauce over bottom of the pans then add a lasagne noodle. Next, layer some of the ricotta cheese mixture over the noodle, top with more sauce, some meat if you are using meat, and then some more shredded cheese. Top with another lasagne noodle and repeat the layering process until you reach the top of the tin.  End with sauce and shredded cheese.

At this point I wrapped each tin in plastic wrap and then added them to heavy duty freezer zip bags and labeled with the date and what it was.  When it is time to cook you can either cook from frozen or thaw.  We have thawed and cooked at about 350 for an hour or so. We check every so often to see if the middle is up to temp by inserting a knife and feeling it when we take it out.

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