I usually thaw the meals I make ahead in the refrigerator while I’m at work during the day. When I get home, they are ready to be cooked or re-heated and served. Tonight’s Valentine’s dinner is Spinach Lasagna served with a green salad. With Lasagna, it does require a longer cooking time; simple cook it on the weekend, let cool, then freeze. You could also freeze it in smaller portions.
A simple and delicious Lasagna recipe that freezes well.
1 pound lean ground beef
1 medium onion, chopped
1 garlic clove, pressed
1 bag fresh spinach leaves
3 cups shredded mozzarella cheese, dvided
2 cups Ricotta cheese
1/2 cup Parmesan cheese. grated and divided
1 egg, beaten
4 cups red sauce
Salt and pepper
In a mixing bowl, combine egg, 1 1/2 cups mozzarella cheese, the ricotta cheese, and 1/4 cup parmesan cheese. Stir until well blended.
In a skillet, brown the meat with the onion and garlic. Drain excess grease and return to skillet. Add the sauce.
In another skillet, cook the spinach with just the water that still clings to the leaves from washing. Fold the cooked spinach at the bottom of the pan over the uncooked leaves at the top. Keep adding leaves as the spinach cooks down. The spinach is cooked when the leaves are wilted completely but still bright green, which takes about 2 minutes. Sprinkle salt and pepper in and stir. Add to meat sauce.
Spread one cup of the meat mixture into the bottom of a 9×13 baking dish. Top with a layer of four lasagna noodles, one-third of the cheese mixture and one cup meat sauce. Repeat the layers twice. Top with lasagna noodles and the rest of the sauce. Sprinkle with remaining mozzarella and parmesan cheese. Cover with foil lightly sprayed with cooking spray.
Bake at 350 degrees for 45 minutes. Uncover and bake for an additional 25 minutes or until cheese is lightly brown and bubbly and noodles are tender. Remove from oven and let rest 15 minutes before serving.