Time 45m Yield 6 dinners Number Of Ingredients 10 Steps:
I cook a large package of hamburger (apx 5 lbs), drain. Place it back in the pan I cooked it in, (don’t dirty another pan) and add tomato sauce and spices as you like it. In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper. A third bowl has a large quantity of shredded mozzarella. Open two packages of lasagna noodles, either no-bake or regular. I prefer the regular, they are thicker–he no bake kinda disappear in my lasagna because they are so thin. Place all the ingredient bowls and pans in a row on the counter. Then I take 6 (one gallon) ice cream buckets or similar container. Layer as follows: noodles, sauce, cheese and repeat til done. That is it! You end up with six lasagnas, and only 3 dirty pans. Freeze. Once solid, slip from the ice cream bucket, and place in gallon Ziploc bags., Now they go back in the freezer, taking up much less space. I use the ice cream bucket because it makes it the exact correct size and shape for my 5 quart crockpot. You may find another container that works better for you. When its lasagna eating day, just pop it in the crockpot on LOW, and let her go all day…come home, dinner is ready!
Time 1h30m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F. Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside. Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside. Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don’t fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes. Remove from the oven, let stand for at least 5 minutes and then cut and serve.
Yield 20 servings Number Of Ingredients 19 Steps:
Lay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a ½-inch (1 cm) gap in between each cluster. Fold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil. Fold the top and bottom flaps of foil over, creasing and pressing flat. Flip the foil sheet onto the table so that it’s now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside. In a large pot, melt the butter over medium heat. Whisk in the flour, cooking until the mixture reaches a light golden color. Slowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil. Transfer the béchamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside. Heat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren’t browning. Add in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces. Cook the beef, stirring occasionally, until half of the liquid has evaporated. Add in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps. Turn down the heat to low, and simmer, covered, for about 2 hours. Preheat oven to 350°F (180°C). To assemble, line a greased 9x9-inch (23x23-cm) square baking pan with 2 sheets of foil that extend over the sides. Spread a thin layer of béchamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of béchamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and béchamel. Alternate the direction of the lasagna sheets after every layer. After 50 layers, place the foil box over the lasagna, helping it stay upright and stable. Continue with the layering process until the 99th layer. Sprinkle Parmesan on top, then cover the whole lasagna with foil. Bake for about 1½ hours, uncovering the foil halfway, until the top is a deep golden brown. Cool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board. Peel away the foil walls, then sprinkle the top of the lasagna generously with chives. Cut and serve. Enjoy!
Yield 12 servings Number Of Ingredients 21 Steps:
Preheat the oven to 400°F (200°C). Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes. Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally. In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper. In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve. Enjoy!
More about “bucket lasagna recipes”
Time 4h20m Yield 8 Number Of Ingredients 9 Steps:
Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef browns and onion softens, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, cream cheese, and sour cream to the skillet. Mix well. Spray a 5-quart slow cooker with cooking spray. Layer noodles, beef mixture, and cheeses in the slow cooker. Repeat layers as necessary until cooker is full. Cover and cook on High for 2 hours. Switch to Low and cook until noodles are soft and cheeses are melted, about 2 hours more.
