This is a tip I thought I would share since I did this over the week-end and my dinner guests loved the lasagna dinner. They all thought it was homemade! Little did they know, I purchased the Stoffers large frozen lasagna when it was on sale at my favorite store, always at a fair price at my local Wal-mart.
I use a "real" pan that my frozen lasagna will fit in which I spray with store brand nonstick spray. Next I spread the bottom of the pan with about 1/3 to 1/2 cup of store brand spaghetti sauce. I place the frozen lasagna on top of the sauce, then I generously add some shredded Italian cheese, again store brand, about 1 and 1/2 cups, then I add some more of the bottled spaghetti sauce, I would guess about another 1 and 1/2 cups. Cover tightly with aluminum foil. Bake according to the directions on the box. Serve with a nice salad and lots of garlic bread. Enjoy!
This is so easy to put together, and everyone thinks I have spent all day in the kitchen preparing a homemade meal.
By Bobbie G from Rockwall, TX
Can you add meat to an already prepared veggie lasagna?
By Jena M.
Whenever I make a lasagna I make 1 large one and 2 small ones to go in the freezer. Then I have something when I am sick or don't have time to cook.
Mix and heat first 7 ingredients for 5 minutes. Combine cottage cheese and parsley and set aside. Unroll 2 long rectangles of dough on ungreased cookie sheet. Overlap long sides.
Do you have to use Ricotta cheese in lasagna?
By tonya brown from Monroe, LA
No you can use cottage cheese in place of Ricotta cheese. I've used cottage cheese in my lasagna for years and it's delicious. You can't tell the difference in the taste.
My Mom makes her lasagna with only mozzarella cheese and it tastes yummy!
Mashed tofu works too. Just smash it to the consistency of cottage cheese.
How long do you heat a medium tin of homemade frozen lasagna that has already been cooked. At what temperature? Also should it be covered or uncovered?
By josephine from Buffalo, NY
Most everyone loves lasagna but it is time consuming. I make mine on the weekends and either freeze or refrigerate until I bake them. I make several at a time.
Brown meat; drain. Add tomatoes, paste, salt, basil, oregano, garlic powder, and water. Simmer for 15 minutes. Combine cottage cheese, Parmesan, eggs, and parsley; mix well.
I use coupons and sales to get all the ingredients for lasagna. Many times you can find big sales and use a dollar off coupon for sauces, and cheeses. I also get ground beef on sale and precook it on the weekends.
To make a really good presentation when making "Lasagna Polenta" (recipe can be gotten on line), try using a bundt pan when poring the layers. Use the bundt pan the night before, remove the formed polenta then fill the layers horizontally. Photo is before placing in oven, cheese will melt then cut like a cake.
Preheat oven to 350 degrees F. (175 degrees C). Grease a 2-1/2 quart baking dish. Bring a large pot of lightly salted water to a boil.
How many people does a Stouffer's Lasagna feed?
Luane from Carson, CA
The big pan says 11 servings but depends on how big of an appetite everyone has and what you have to go with it. I would say 6 is more like it or 4 very hungry adults if not having much else. If you can find it for under 10 dollars its not unreasonable and sure beats going out to eat pricewise. Just tried the chicken lasagna and its pretty good.
Tips for making great lasanga. Post your ideas.
You won't believe this but add a sprinkle of cinnamon to your cheese mixture. It gives it a really great flavor. I learned this from an authentic Italian cook.
I make my Lasagna in my crock pot. I do not cook my noodles ahead of time and I layer it the same as if cooking in the oven. Nice way to come home to a great meal at the end of the day.
I assemble my lasagne in 5 litre (5 quart) ice-cream containers, you know the kind I mean, round plastic buckets and no, I don't cook them in the plastic! lol..
I assemble them with sauce on the bottom, and layer them as you would usually do. Then I pop a lid on the container and pop it into my freezer. When frozen I loosen the lasagne and take it out of the container and put it into a bag and secure it and put it back into the freezer. I usually try to do 3 at a time. I haven't got room for more than 3 containers at a time so that's why I do this many. It's OK once they freeze because you can take them of the containers and put them in the freezer in bags and they stack on top of each other.
Why freeze them uncooked? Because when I need to cook one, I take one out in the morning or afternoon and put it in my crockpot and put it on low. My crockpot is one of the newer Aussie ones that cooks faster so I only put it on for about 3 hours on low and then one on high. So at 2 p.m. I put it on low, and then at 5 it gets put onto high until 6 p.m.
However, for the true crockpots, the ones that can be left on all day, I would put it on fo 6-8 hours on low.
It comes out perfect and I thoroughly enjoy it and so do the kids. It's my "take out" or as Aussies say it, "take away". I refuse to spend spend a fortune on unnecessary junk food because I can't be bothered cooking. On nights I don't want to cook, out comes the lasagne during the day and it goes into my CP.
So why not try your favourite lasagne recipe and try this tip. It works for me
Cheers
Bev in Oz
I don't cook my lasagna noodles first, either. I spray the pan with oil and then assemble by layering sauce, uncooked noodles, 3 cheese/egg mixture, sauce and keep repeating. When all but a cup of sauce is left in the can/jar/pot, I add 1 and 1/2 to 2 cups of water to it and mix it up. Then I pour this thinned out sauce all over the lasagna. I bake it 15 minutes and then cover with foil and bake it 1 hour at 350. Allow to sit 15 minutes before slicing. Turns out moist and wonderful.
