From-The-Freezer Meaty Lasagna

Name: From-The-Freezer Meaty Lasagna
Yield: Serves 6 to 8
Ingredients: 1 1/2 tablespoons, olive oil; 1 , onion, chopped fine; 6 cloves, garlic, minced; 1/4 teaspoon, red pepper flakes; 1/2 pound, ground beef chuck (85 percent lean); 1/2 pound, ground pork; 1 teaspoon, salt; 1/2 teaspoon, ground black pepper; 1/4 cup, heavy cream; 1 , (28-ounce) can tomato puree; 1 can, diced tomatoes (28 ounces); 1/4 cup, chopped fresh basil; 1 3/4 cups, whole-milk ricotta; 1 1/4 cups, Grated Parmesan cheese; 1/4 cup, chopped fresh basil; 2 , large eggs, lightly beaten; 1/4 teaspoon, salt; 1/4 teaspoon, ground black pepper; 5 cups, shredded whole milk mozzarella cheese; 12 , no-boil lasagna noodles (from one 8- or 9-ounce package)

101 comments

Appears in Cook's Country October/November 2006

Lasagna is so time-consuming to assemble that most people don't mind the tired flavor and softened texture that characterize even homemade frozen lasagnas. We wanted the convenience of Stouffer's but the taste of homemade.

SERVES6 to 8

WHY THIS RECIPE WORKS

We wanted a lasagna recipe that would deliver a rich and meaty weeknight meal that we didn’t need to defrost before putting in the oven. To achieve this, we used no-boil noodles, which are precooked and dehydrated before packaging, so they ...

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