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Originally Posted by asianthree
Basically open up cans, simmering in a pot that doesn’t have to be watched for 4 hours, except to give a stir every once in awhile. If one wants less work use crock pot. I don’t like the results as well, I think it changes the texture a little. You can make for 1-2 servings or more and freeze once a month. I do make mini meatballs at the same time for soups and all things pasta at the same time
Have always been no additives or preservatives in our life. My only change to OB recipe is I can my own tomato’s and sauce. I do use 3 sweet sausage and one or two hot, for little spice.
Once simmered I make 4 single lasagna, package rest of sauce in bags that can be thawed and drop in simmering water, open and use. Time out of my life once a month 1 hour prep, plus the 4 hours of no peeking summer pot.
Did this while working 50 plus hours a week, plus raising a family. Now 24/7 free time to improve better tasting food, that doesn’t come from a jar. But it’s all about preference and upbringing
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Mine makes a "large" tray of lasagna, 3 layers deep. So for me and hubby, that's dinner that night, plus lunch that week, plus 4 more full-sized meals for each of us, frozen and then thawed out to use when we're in the mood for lasagna.
Then with the leftover sauce, we have 5 "meatballs and macaroni" recipes, each good for dinner for each of us that night, plus lunch the next day, plus one more lunch for hubby during the week. Then there's usually enough that didn't fit into the portioning, for a single dinner for two of chicken parm.
It's juuuust around $50 not including the subsequent meatballs, to make the sauce and the lasagna. And it covers around 20 meals total. Cheap eats in my opinion. And SO much better tasting than jarred supermarket sauce and frozen lasagna, or the lasagna you get at Carrabba's.