2 1/4 lb lean ground beef
1/3 cup instant minced onion
3/4 tsp garlic powder
4 tsp salt
3/8 tsp red pepper -- crushed
1 tbsp oregano
3 tbsp parsley flakes
18 oz tomato paste -- 3 (6-oz)
1 cans
24 oz tomato sauce -- 3 (8-oz)
1 cans
2 1/4 cup hot water
3 large eggs -- beaten
3 lb cream style cottage cheese
1 lb lasagna noodles -- cooked,
1 (18 noodles)
12 oz processed cheddar cheese --
1 shredded
3/4 cup parmesan cheese
Directions
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top. Use one pan for each six
servings or one-fourth of the recipe. Do not line pans for food to be
served without freezing.
Crumble beef; cook until lightly browned. Stir in onion. Cook until
onion is tender. Drain off fat. Stir in seasonings, tomato paste,
tomato sauce, and water. Simmer for 5 minutes, stirring occasionally.
In another bowl, blend eggs with cottage cheese.
In each pan, spread a layer of meat mixture (about 3/4 cup). Add a
layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage
cheese mixture (about 3/4 cup), processed cheese (1/3 cup), and
parmesan cheese (1 1/2 tablespoons). Repeat layers until all
ingredients are used. Pack food tightly to avoid air pockets.
TO SERVE WITHOUT FREEZING: Preheat oven to 400B0 F. (hot). Bake 30
minutes or until sauce bubbles at edges.
TO FREEZE: Cool for 30 minutes at room temperature. Complete
wrapping by pulling paper up over top of food. Put edges of wrap
together and fold several times so paper lies directly on top of
food. Fold ends of freezer wrap over the top and seal with freezer
tape. Label with name of food, date of freezing, and last date the
food should be used for best eating quality (about 6 months). Freeze
for 10-12 hours before removing packages from the pans.
TO HEAT FROZEN LASAGNA: Preheat oven to 400B0 F. (hot). Remove
freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until
sauce bubbles at edges and center is hot.
VARIATION: Italian Lasagna -- Use ricotta cheese in place of cottage
cheese and mozarella cheese in place of processed cheddar cheese.
~ - - - - - - - - - - - - - - - - -
NOTES : This recipe is for 24 servings (about 2 1/2 by
4 inches).
Directions are given for dividing the prepared food into four parts
of six servings each. One part may be completely cooked and served
at the time of preparation. The remaining parts may be frozen.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois
Fulton (Consumer and Food Economics Institute, Agriculture Research
Service) USDA Home and Garden Bulletin No. 40, 1973 (Stock Number
0100-02712). MasterCook electronic format by Rosie Winters. Nutr.
Assoc. : 0 4289 0 0 0 0 1036 0 0 0 0 2905 0 4631 0
Recipe By : Freezing Combination Main Dishes (Robinson & Fulton,
1973)
Servings: 24 servings
American Lasagna (Usda) Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Pasta
The History of Recipes
We can follow the history of written recipes way back into ancient history, in fact as far into history as the Egyptians, and possibly even further. In practice though, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
Later, we have some interesting books from the 1300s : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian food that we all know today, but rather recipes for the types of food served to the upper classes of the time. By the time we get to the 20th century, cooking publications are greatly in demand due to better eduction, more spare time and disposable income. |
We hope you enjoy this American Lasagna (Usda) recipe.
