Better Than The Freezer Aisle: Copy Cat Stouffer’s Lasagna
I can’t tell you when or how my love affair with lasagna began. What I can tell you is that I 100% absolutely adore lasagna. I bought it in the freezer aisle for years until I learned how easy it is to make. Holy wow! Why was I buying food in a box that I could make in less than 30 minutes prep time? And more importantly, my version doesn’t have mystery ingredients such as carrageenan, modified cornstarch (what makes it modified?), and enzyme modified Parmesan cheese. I counted the list of ingredients and came up with 44. 44?! How does that even make sense? At $1.87 per serving, this version comes out less expensive than the red box variety, and if you want to leave out the Italian sausage, it is even more economical. Of course, I think the Italian sausage really takes the lasagna to the next level. Give this recipe a try and let me know how you think it compares to the original.
Katie @ Onceamonthmom.com
- 1 pound ground beef, browned
- 1 pound Italian sausage, browned
- 34 ounces tomato sauce
- 2 Tablespoon Italian seasoning
- 1 teaspoon nutmeg
- 1 teaspoon crushed red pepper flakes
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 15 ounces ricotta cheese
- 9 ounces no boil lasagna noodles
- 2 cups shredded mozzerella cheese
Preheat oven to 375. In a large pan over medium heat, combine ground beef, sausage, tomato sauce, Italian seasoning, nutmeg, red pepper flakes, and black pepper. Cook for 15 minutes, then set aside to cool. In a small bowl, stir together grated Parmesan and ricotta cheese. Next, pour 1/2 cup of sauce into the bottom of two 8 x 8 (divide) or one 13 x 9 baking pan(s). Top with enough lasagna noodles to cover the bottom. Layer meat sauce, ricotta cheese mixture, and then lasagna noodles ending with meat sauce on top. Cover top of lasagna with mozzerella cheese. Bake covered for 45 minute, then uncover and bake for another 10 minutes.
Before baking, cover tightly with foil, label, and freeze. To serve: thaw in fridge. Bake covered at 375 for 45 minutes, then uncover and bake another 10 minutes.
Servings: 8 ($1.87 per serving)
**conversion chart image provided by Erik Spiekermann