Wednesday, April 29, 2009

Baking Today

Today I am going to make a few meals while I am making dinner for the freezer for after baby is here!

I am making today:

2 Homemade Lasagna , 1 to freeze and 1 for dinner!
and
1 Pepperoni Lasagna to freeze

And possible a batch of applesauce will go on the stove from a whole bunch of very cheap apples I got at Super Target yesterday!


UPDATE:
Everything ready to put together!




And ready for freezer and oven!



Homemade Lasagna
(I doubled the recipe to make 2)

INGREDIENTS:
1 (16 ounce) package lasagna noodles
1/2 pound ground pork
1/2 pound lean ground beef
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
1/2 teaspoon dried oregano
1/2 cup minced onion
1/8 teaspoon white sugar
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
Grated Parmesan cheese
1 pound shredded mozzarella cheese
2 cups chopped fresh spinach

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
Place pork and beef in pot and cook.
Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.

In a oiled baking dish,
Place 2 layers of noodles on the bottom of dish;
Put small amount of cheese cheese and about 1/2 of the meat sauce;
Put layer of noodles on top of that;
Next layer will be a good amount of cheese, all of spinach, and some Parmesan cheese;
More noodles;
Last layer of meat sauce but save just a tad to put on top of last layer of noodles so they stay moist.
Noodles and little sauce.
Put a little cheese and grated Parmesan as a topping.

Cover with aluminum foil and freeze.
Goes straight from freezer to oven when ready!
Bake in preheated oven of 375 for 1 hour.
Remove foil and bake for another 5 to 10 minutes;
let stand for 10 minutes before cutting; serve.


Pepperoni Lasagna

INGREDIENTS:
1 (16 ounce) package lasagna noodles
1 package of thick cut pepperoni
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
1/2 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
Grated Parmesan cheese
1 pound shredded mozzarella cheese
2 cups chopped fresh spinach
1 cup of bread crumbs

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
Chop up pepperoni.
In bowl put pepperoni, tomato sauce, crushed tomatoes, parsley, garlic, oregano, basil and salt.

In a oiled baking dish,
Place 2 layers of noodles on the bottom of dish;
Put small amount of cheese cheese and about 1/2 of the meat sauce;
Put layer of noodles on top of that;
Next layer will be a good amount of cheese, 1/2 bread crumbs, all of spinach, and some Parmesan cheese;
More noodles;
Last layer of meat sauce but save just a tad to put on top of last layer of noodles so they stay moist.
Noodles and little sauce.
Put a little cheese, rest of bread crumbs and grated Parmesan as a topping.

Cover with aluminum foil and freeze.
Goes straight from freezer to oven when ready!
Bake in preheated oven of 375 for 1 hour.
Remove foil and bake for another 5 to 10 minutes;
let stand for 10 minutes before cutting; serve.


UPDATE #2:

I peeled and cut up a whole large pot of apples.
Added in 3 cups or so of water.
2 cups of sugar
Boiled for 20 mins then left on low for awhile.



So good!
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