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TEST KITCHEN APPROVED

Make Once, Eat Twice Lasagna

Name: Make Once, Eat Twice Lasagna
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 2 lasagnas (12 servings each)
Cuisine: Europe, Italian
Ingredients: 18 lasagna noodles; 3 pounds ground beef; 3 jars (26 ounces each) spaghetti sauce; 2 large eggs, lightly beaten; 1-1/2 pounds ricotta cheese; 6 cups shredded part-skim mozzarella cheese, divided; 1 tablespoon dried parsley flakes; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup grated Parmesan cheese

TEST KITCHEN APPROVED

17 Reviews

Total Time:Prep: 35 min. Bake: 55 min. + standing

By Taste Of Home Editorial Team

Recipe by Geri Davis, Prescott, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

Our family loves this recipe along with a green salad and garlic bread. It's so handy to have an extra pan in the freezer when unexpected guests drop in or you need to take a main course to a charity event. —Geri Davis, Prescott, Arizona

TEST KITCHEN APPROVED

Make Once, Eat Twice Lasagna

17 Reviews Add your review

Yield:2 lasagnas (12 servings each)

Prep:35 min

Cook:55 min

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Ingredients

18 lasagna noodles
3 pounds ground beef
3 jars (26 ounces each) spaghetti sauce
2 large eggs, lightly beaten
1-1/2 pounds ricotta cheese
6 cups shredded part-skim mozzarella cheese, divided
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Parmesan cheese

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Directions

1
Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce; set aside. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper.

2
Drain noodles. Spread 1 cup meat sauce in each of 2 greased 13x9-in. baking dishes. Layer each with 3 noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese.
3
Cover and freeze 1 lasagna for up to 3 months. Cover and bake remaining lasagna at 375° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
4
To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.