Who likes to cook one night and have dinner for two nights? I do! I do! That is just what this recipe allows you to do. You get to have your lasagna one night and freeze it too.  It makes two pans of 8″x8″ lasagna. This lasagna is the comfort food you need as we approach the beginning of fall. This recipe is so yummy, filled with melted cheese and tomato sauce. So get your apron on and let’s get started making two dinners.

Here are the ingredients you will need: 1 lb. ground beef, 1/2 of an onion, Prego Traditional Sauce the large (45 oz) jar, 9 strips of lasagna noodles broken in half, large curd cottage cheese (24 oz. drained), 4 cups of Mozzarella cheese shredded, 1 cup of Parmesan cheese. 

Start by preparing your lasagna noodles. Break the 9 noodles in half so you have 18 noodles. Then prepare according to the package.

While the noodles are cooking, brown your beef with your onion and then drain off the excess fat. Next, add your Prego sauce and mix it together with the meat.

Then drain your cottage cheese. This is an important step, because if you don’t drain it, the lasagna will be too runny. Trust me I have skipped this step before and I regretted it.

Now you are ready to start layering your lasagnas. Get out two 8″x8″ pans. I used one glass pan for the one I baked and a tin foil pan for the lasagna I was going to freeze. Just make sure the pan you are going to freeze is freezer safe. You can also make this recipe in one 9″x13″ pan if you want to cook it all the same night and not freeze one.

Put a layer of sauce on the bottom of each pan.

 Layer noodles on top of the sauce.Put a layer of sauce on the noodles.

Sprinkle a layer of Mozzarella cheese on the sauce layer.

Add a layer of cottage cheese.

Layer noodles on cottage cheese.

Keep layering the noodles, sauce, Mozzarella cheese, cottage cheese, until you have used all 9 noodles on each dish (3 layers of 3 noodles) and then end by sprinkling 1/2 of a cup of the Parmesan cheese on top of each lasagna.

Now you can bake the one you are having for this meal in the oven at 350 degrees for 1 hour. Then let it sit for 10 minutes before cutting.

The second lasagna can be covered with heavy foil, labeled, and put it in the freezer. Thaw it in the refrigerator the day before you want to serve it.  Then bake it uncovered for 1 hour at 350 degrees. Let it set for 10 minutes before cutting. Now you have two meals to enjoy. Bon appétit!

Make and Freeze Lasagna

2014-09-17 11:34:09

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Cook Time

1 hr

Cook Time

1 hr

Ingredients

1. 1 lb. ground beef
2. 1/2 onion (diced)
3. Prego Traditional Sauce Large (45 oz.) jar
4. 9 strips of lasagna noodles broken in half
5. 24 oz. container of large curd cottage cheese (drained)
6. 4 cups of shredded Mozzarella cheese
7. 1 cup Parmesan cheese (1/2 of a cup on the top of each lasagna)

Instructions

1. Start by preparing your lasagna noodles. Break the 9 noodles in half so you have 18 noodles. Then prepare according to the package. While the noodles are cooking, brown your beef with your onion and then drain off the excess fat. Next, add your Prego sauce and mix it together with the meat. Then drain your cottage cheese. This is an important step, because if you don't drain it, the lasagna will be too runny. Trust me I have skipped this step before and I regretted it. Now you are ready to start layering your lasagnas. Get out two 8"x8" pans. I used one glass pan for the one I baked and a tin foil pan for the lasagna I was going to freeze. Just make sure the pan you are going to freeze is freezer safe. You can also make this recipe in one 9"x13" pan if you want to cook it all the same night and not freeze one. Put a layer of sauce on the bottom of each pan. Layer noodles on top of the sauce. Put a layer of sauce on the noodles. Sprinkle a layer of Mozzarella cheese on the sauce layer. Add a layer of cottage cheese. Layer noodles on cottage cheese. Keep layering the noodles, sauce, Mozzarella cheese, cottage cheese, until you have used all 9 noodles on each dish (3 layers of 3 noodles) and then end by sprinkling 1/2 of a cup of the Parmesan cheese on top of each lasagna. Now you can bake the one you are having for this meal in the oven at 350 degrees for 1 hour. Then let it sit for 10 min before cutting.
2. The second lasagna can be covered with heavy foil, label it, and put in the freezer. Thaw it in the refrigerator the day before you want to serve it. Then bake it uncovered for 1 hour at 350 degrees. Let it set for 10 minutes before cutting.

Cooking Up Cottage https://www.cookingupcottage.com/

Here is comfort food at its best! Both creamy and hearty, it’s got it all. Beef and Noodles is great when you crave an easy meal that will please many different taste buds. It is so easy to make and this recipe will feed many people as it makes a big batch. So let’s get started making some classic comfort food.

Start by browning your ground beef and onion in a pan. Season your meat with salt and pepper.
While you are browning your meat cook your noodles according to the package directions. I like to use No Yolks noodles, that is what I used today. You can use any noodles you like.

Now add your 2 cans of cream of mushroom soup and 2 cans of milk to the browned beef and onions.

Add your 1/2 teaspoon of garlic salt and 1/2 teaspoon of thyme. Then add your cooked noodles.

Stir until mixed in the pan and thats it. You can serve it alone or over mashed potatoes. A variation my brother-in-law loves is layering slices of Velveeta over the top, in the pan, so it melts in and adds an extra creaminess and a little different flavor. I prefer sprinkling some shredded colby jack cheese on top of my individual serving. If you have leftovers (and you most likely will), keep it creamy by adding milk before reheating it on the stove top or in the microwave.

Voilà…you have an easy meal to please everyone in the family! 

Beef and Noodles

2014-07-23 00:19:31

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Ingredients

1. 1 lb. hamburger
2. 1/2 onion chopped
3. 12 oz. bag of No Yolks noodles
4. 2 cans of cream of mushroom soup
5. 2 cans of milk (fill your empty soup cans with milk)
6. 1/2 teaspoon garlic salt
7. 1/2 teaspoon thyme

Instructions

1. Start by browning your ground beef and onion in a pan. Season your meat with salt and pepper. While you are browning your meat cook your noodles according to the package directions. I like to use No Yolks noodles, that is what I used today. You can use any noodles you like. Now add your 2 cans of cream of mushroom soup and 2 cans of milk to the browned beef and onions. Add your 1/2 teaspoon of garlic salt and 1/2 teaspoon of thyme. Then add your cooked noodles. Stir until mixed in the pan and thats it. You can serve it alone or over mashed potatoes.

Cooking Up Cottage https://www.cookingupcottage.com/

Looking for a light summer recipe? This salmon recipe is easy to make and has a wonderful dill flavor that is just perfect for summer. And if you are growing an herb garden outside your back door, use your fresh dill instead of dried.

First bake your salmon. I lined my pan with foil and then drizzled some olive oil on the salmon. Then I put salt and pepper on it. I baked my frozen salmon fillets for 25 minutes in a 375 degree oven. Make sure the fish has an internal temperature of 145 degrees when it’s done cooking.

Next mix your sauce in a bowl. Mix 1/2 cup of plain greek yogurt, 1/4 cup of mayonnaise, 1/4 teaspoon of garlic salt, 1 teaspoon of dried dill, 2 teaspoons of milk, and 1 teaspoon of brown sugar.

When the salmon is done cooking, serve with your homemade sauce.

Now you have a light and healthy meal to serve this summer.

Salmon with Dill Sauce

2014-06-24 15:48:25

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Ingredients

1. 2-4 Salmon Fillets
2. 1 Tablespoon olive oil (to drizzle on fish)
3. 1/4 teaspoon salt (to season fish)
4. 1/4 teaspoon pepper (to season fish)
5. 1/2 cup plain greek yogurt
6. 1/4 cup mayonnaise
7. 1/4 teaspoon garlic salt
8. 1 teaspoon dill
9. 2 teaspoons milk
10. 1 teaspoon brown sugar

Instructions

1. First bake your salmon. I lined my pan with foil and then drizzled some olive oil on the salmon. Then I put salt and pepper on it. I baked my frozen salmon fillets for 25 minutes in a 375 degree oven. Make sure the fish has an internal temperature of 145 degrees when it's done cooking. Next mix your sauce in a bowl. Mix 1/2 cup of plain greek yogurt, 1/4 cup of mayonnaise, 1/4 teaspoon of garlic salt, 1 teaspoon of dried dill, 2 teaspoons of milk, and 1 teaspoon of brown sugar. When the salmon is done cooking, serve with your homemade sauce.

Cooking Up Cottage https://www.cookingupcottage.com/