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
It is possible to read the history of `recipes` way back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to experts is a series of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef recounts how the Romans were skilled in the use of many different spices and herbs, including some that we all recognise for example bay, mint and dill. For the decades that followed, the upper-class families of Europe competed to serve up the most extravagent banquests, and as a result cooks and their recipes became highly prized. Even so, it was during the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes common in their social group. By the time we get to the 1900s, cooking books are highly popular as a result of increased literacy, people having more free time and disposable income. |
We hope you enjoy this American Lasagna (Usda) recipe.
