Thursday, September 13, 2012

Spinach Lasagna Freezer Meals (Makes 14)

Yield 14 (6-8 servings) lasagna dishes

3/4 c. vegetable oil

14 c. chopped onion

1 #10 cans tomato sauce

2 #10 cans crushed tomatoes

1/4 c. dried basil

1/4 c. dried oregano

2 Tbsp sugar

4 Tbsp salt



120 oz fresh spinach (3 Costco or Cash and Carry  bags)

15 lbs cottage cheese (Cash and Carry sells these in 5 lb tubs)

10 lbs mozzarella cheese (reserve 7 cups for topping at the end)

60 oz sour cream

14 boxes of oven ready lasagna noodles


In a large skillet over medium heat, warm oil. Add onions and sauté until tender. Add garlic, basil, oregano, sugar, salt, and pepper. Add all cans of tomatoes. Bring to a boil. Reduce temperature to low and simmer, uncovered, for about 10 minutes. Remove from heat.


While the sauce is simmering, prepare spinach: In a large steamer steam the spinach until leaves are wilted (about 3 minutes). Squeeze as much water out of the spinach and then chop. Mix together the sour cream, cheeses, and spinach. Spread 1 ladle of the tomato sauce on the bottom of each 9x13 pan(about 1 cup). In layers, add 3 noodles (no boil noodles expand so don’t worry if they don't touch), 1 heaping, large serving spoon of cheese (it will not completely cover the noodles), 1 ladle of tomato sauce. Repeat until you have 3 layers of noodles ending with cheese/sauce on top (total of 9 noodles).  Top each lasagna with 1/2 cup mozzarella. Cover and freeze.

Cooking Directions: Bake, uncovered 45 minutes at 350. Let stand 10 minutes, cut into squares and serve.