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Leaving on a Trip Lasagne

By , from the Suzanne Cope collection
Serves 4


This recipe is for preparing lasagne to go in the freezer — leaving it behind for loved ones to enjoy.


1 to 2 Tbsp. olive oil
½ cup minced onion
16 oz. ricotta cheese
1 cup freshly grated Parmesan cheese, divided
2 garlic cloves, smashed and minced
1 cup blanched, chopped spinach (defrosted is fine; for fresh spinach, see Note)
~ Dried oregano
~ Dried basil
~ Salt and pepper
4 cups homemade tomato sauce (Tomato Sauce with Roasted Vegetables, for instance)
1 package fresh or no-boil lasagna noodles
1 lb. sweet or hot ground Italian sausage (or a mix of the two), browned and cooked thoroughly
2 cups shredded mozzarella


  1. Spray (or coat lightly with olive oil) a 10-inch-by-10-inch baking dish (or the equivalent).
  2. Warm the olive oil in a skillet and sauté the minced onion until soft; remove from the heat and let cool slightly.
  3. In a medium bowl, mix together the ricotta, ½ cup of the Parmesan, garlic, spinach, onions, and a few shakes of each seasoning.
  4. When it’s time to assemble the lasagne, ladle a couple of spoonfuls of sauce on the bottom of the prepared pan and spread it around. Arrange a layer of noodles over the sauce — cut or break them to fit the pan. Next, spread half of the sausage, half of the ricotta mixture, and one-third of the mozzarella. Cover that with a layer of pasta and sauce. Repeat. Cover the lasagne with sauce — make sure it is good and drowned — and then top with last of the mozzarella and Parmesan.
  5. Cover the pan with a sheet of foil, then wrap it tightly with plastic wrap. The lasagne can be frozen for up to 1 month.
  6. When you’re ready to eat it, thaw the pan in the refrigerator for 6 to 8 hours. Remove the plastic wrap, then bake the lasagne in a preheated 350-degree oven for 30 minutes. Remove the foil and cook, uncovered, for another 20 minutes or until the lasagne is hot, bubbly, and warmed through.


To use fresh baby spinach: Add three cups fresh baby spinach to the onions when they are nearly soft; let cook for a few more minutes until spinach has wilted. Allow to cool before adding it to the cheese mixture.

Related article: Feeding family

This content is from the Suzanne Cope collection.

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