I made quite a few meals to freeze this weekend. One of them was homemade Mac and cheese. The best part about making these meals in advance and dividing them in to portions is the lack of waste. Instead of left overs staying in the fridge for days because we made too much we will only make enough for dinner that night and hopefully there will be no waste. Also it gives my husband a fall back plan when he can not think of anything to make that day ;).
For half of the cheese I used Velveeta. I also cut up some bread to make bread crumbs on top. I also used a whole cup of heavy cream and a cup of 2 percent milk instead of 2 .5 cups of Whole milk. Lastly I only cooked the noodles al-dente.
Lots of meat lasagna
The only thing I changed with this recipe is using Ricotta cheese instead of Cottage cheese
- 1 1/2 pounds ground chuck
- 1 pound ground Italian Sausage
- 1 onion
- 2 cloves garlic, minced
- 2 teaspoons ground oregeno
- 1 teaspoon ground basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 2 (15-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 1 1/2 cups small curd cottage cheese ( I used ricotta cheese)
- 1 (5-ounce) package grated Parmigianno-Reggiano
- 2 tablespoons freshly chopped parsley leaves
- 2 large eggs, lightly beaten
- 9 oven-ready lasagna noodles
- 2 (8-ounce) packages shredded mozzarella
Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Source: Food Network , Recipe courtesy Paula Deen, 2008