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Venetian Lasagna

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  Garlic 1 Clove (5 gm), minced
  Lasagna noodles 10
  Ground beef 1 Pound
  Bulk italian sausage 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Tomato sauce 15 Ounce (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Packed brown sugar 1 Tablespoon
  Ricotta cheese 16 Ounce (1 Container)
  Cottage cheese 16 Ounce (1 Container)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Eggs 2 , slightly beaten
  Dried basil leaves 1⁄2 Teaspoon
  Dried parsley flakes 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded mozzarella cheese 2 Cup (32 tbs) (Divided)

Prepare lasagna noodles as directed on package; drain.
Crumble ground beef and sausage into 3-qt casserole.
Add onion.
Microwave at High 7 to 8 minutes, or until meat is no longer pink, stirring 2 or 3 times to break apart.
Stir in tomato sauce, tomato paste, brown sugar and garlic.
Reduce power to 50% (Medium).
Microwave 10 to 15 minutes, or until flavors blend, stirring every 5 minutes.
Set aside.
Line two 8 x 8-in baking dishes with freezer paper.
In medium bowl mix remaining ingredients except sauce and 1 cup mozzarella cheese.
Cut noodles to fit dish.
Arrange one layer of noodles in each dish, then layer in each one-fourth of the cheese mixture and one-fourth of the meat sauce.
Repeat with one more layer of noodles, dividing remainder of cheese mixture and sauce between dishes.
Sprinkle each with 1/2 cup remaining mozzarella cheese.
Cover with foil.
Freeze until firm.
Remove from dishes with freezer paper.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap one package and place in 8 x 8-in baking dish.
Place in oven on inverted saucer.
Microwave at High 10 minutes, rotating after half the time.
Reduce power to 50% (Medium).
Shield corners with foil.
Microwave 30 to 40 minutes, or until temperature in center reaches 140°F., rotating every 10 minutes.
Fold in sides.
Roll up and secure seam with wooden picks.
Place seam side down in 12 x 8-in baking dish lined with freezer paper.
Set aside.
Combine onion and olive oil in medium bowl.
Microwave at High 2 to 3 minutes, or until onion is tender.
Stir in remaining sauce ingredients.
Microwave at High 8 to 12 minutes, or until thickened, stirring 2 or 3 times.
Pour over rolls.
Freeze until firm.
Remove from dish with freezer paper.
Wrap, label and freeze no longer than 4 months.
To serve, unwrap and place in 12 x 8-in baking dish.
Cover with plastic wrap.
Microwave at High 5 minutes, rotating dish once.
Reduce power to 70% (Medium-High).
Microwave 22 to 28 minutes, or until heated, rearranging 2 or 3 times during cooking.
Let stand 5 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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Venetian Lasagna Recipe