Today I have for you a homemade lasagna that is a great freezer meal. I first got this recipe back in July of 2008. A friend of ours (hi Sandra!) made it for us and it was di-vine. I mean really. What’s not to love about diced tomatoes perfectly seasoned squished between soft noodles and copious amounts of cheese?
The great thing about this recipe is it is SO easy to double. Not only that, it freezes beautifully! So if you need to take someone a meal or just don’t want to cook, this is a great meal to have in your arsenal (and freezer!).
Now, in the past six years that I have had this recipe, I have made some changes to make it my own. So while the original credit goes to Sandra Bauman, the recipe I have included is my adaption.
Original Recipe: Sandra Bauman
Adapted Recipe: Shannon Qualls
Go ahead and make this a few hours before baking it, or just make it and through it in the oven. It’s really good both ways- though the flavors come together more the longer they hang out. I promise it’s worth the wait.
1 box uncooked lasagna noodles
1 can (28 oz) Diced Tomatoes
1 can (15 oz) Tomato sauce (only if you like your sauce a little more runny)
1-2 Tbsp Tomato Paste
2-3 garlic cloves (minced)
1 cup red wine
1/2 cup onion diced
1/2 bell pepper diced
2-3 Tbsp olive oil
Basil and Oregano to taste
Salt and Pepper to taste
1/4 cup shredded parmesan cheese (or romano shredded is yummy too)
1 beaten egg
16 oz cottage cheese
Salt and pepper to taste
1 cup diced zucchini and summer squash
1 bag (16oz) mozzarella cheese
For the sauce:
Heat oil in a large skillet. Add in onions and bell peppers- sauté until tender but not wimpy (super soft). You want them to have a little crunch. Add the garlic and sauté just long enough to brown but not burn it. Add the red wine and let it simmer for 5-7 minutes (reducing it down). Add the diced tomatoes and tomato paste (add the sauce too if you like your sauce a little more runny. I like mine a little more chunky so I don’t generally add the sauce). Add the seasonings and let it simmer for 15-30 minutes. (Note about seasoning- you want to add enough pepper/salt to have a little bit of a kick at the back of your tongue. To prevent over seasoning make sure to add it slowly, stir and taste. Add more as necessary).
(If you want to make this a meaty lasagna, just grab a pound of ground meat or turkey, brown it and when it’s about half way done browning, start with the first step of the sauce. You could also brown it in a separate dish and add it in with the wine step if you wanted to.)
For the cheese mixture:
Mix it all up in a separate bowl and set aside.
Layer as follows in 13”x 9”x2” pan:
Layer a small amount of sauce to cover bottom of a 13x9x2 inch pan. Put a single layer of noodles down. Add about one third of the tomato sauce with the diced zucchini and summer squash then add half of the cottage cheese and a third of the mozzarella cheese. Repeat. Add a final layer of noodles on top with the last of the tomato sauce and mozzarella cheese. Sprinkle additional parmesan cheese on top. Cover with aluminum foil and put it in the fridge or freezer until ready to cook.
Place covered in the oven at 350 for 45 minutes. Remove the cover and bake another 15 minutes. Remove from the oven and enjoy!
Credits: Jasmine Nicole Photography