Ok ya'll, it's been a minute. Things here in the Peake household have been a little crazy. I prepped this dish LAST weekend and stuck it in the freezer. It made for an absolutely wonderful Friday night dinner for our little family after an evening of playing outside in this gorgeous fall weather. But, I'm just now getting around to posting the recipe.
Pasta, and lasagna specifically freeze SO well. This dish was gorgeous, and oh-so-creamy. There are a few things you can do to lighten this up. I used low fat ricotta, turkey Italian sausage, and generally lower fat mozzarella. I didn't have low fat mozzarella on hand, and I didn't want my normal shredded cheese to go to waste, so I used the normal stuff, albeit more sparingly than I might ordinarily use.
Sometimes I get industrious and put a crockpot of this Quick Marinara Sauce from Skinnytaste on to use for my recipe. It is easy and delicious, but with the week(s) we've had, bought sauce just had to do in a pinch.
I am almost sort of ashamed at how fast and easy this recipe is for how gorgeous it turns out. This makes a pretty big batch, so if you're a family of 4, cut your noodles in half and put this in two 8x8 pans. Then, you have one for now and one for later, and you're not eating lasagna for a whole week (or throwing it away after two nights).
Recipe
9 lasagna noodles, boiled until firm but tender on the edges
2 jars spaghetti sauce (I use Newman's Sockarooni) --> or make your own with the recipe above
1 package of Italian turkey sausage links, casings removed
16 oz. low fat ricotta cheese
2 eggs, beaten
3 cups mozzarella (low fat is fine)
Makes 12 servings (6 per 8x8 pan)
Boil noodles. While the noodles are boiling, remove the casings from the turkey Italian sausages, and brown sausage over medium heat. Drain the sausage once cooked through and combine spaghetti sauce and the cooked turkey sausage.
Mmm.Hmmm. Look at that sauce!
After draining water, lay your noodles out on a tea towel so they don't get all bunched up and tear to pieces.
In a bowl, beat two eggs in with your container of ricotta until well incorporated.
Now it's time to begin layering the lasagna. Spray your pans with a bit of cooking spray. Put about 1/4 cup of sauce in the bottom of each pan so it doesn't stick. Create two layers on top of the sauce of noodles, sauce, ricotta/egg mixture, and mozzarella for each pan.
When you put the 3rd layer of noodles, add the remaining sauce on top and finish off with your remaining mozzarella. I usually save the most for this last layer since there is ricotta in the other layers. Allow your pans to cool, and then if you're freezing it, wrap tightly with cling wrap and foil. I put instructions on the foil, so if I ask Jeff to cook it or if I gift it, the thawing and baking instructions are there.
If you're just going straight to the oven, preheat your oven to 350. Put this in and cook around 30 minutes until everything is melted and bubbly.
If you freeze it, thaw this in the fridge for around 24 hours. To be honest (and I'm not advising this really), we put ours out on the counter yesterday morning. No one died and it was ready to go in the oven by dinner. Preheat your oven to 375, cover the pan and cook 20-25 minutes covered with foil. Remove the foil, check the temperature, and put back in until done through (should get to 165). Serve with garlic knots or bread and a side salad - yum!
Comentarios