Stouffer’s Lasagna…
on 01/26/2011 at 03:23 PM
Sure, post it! Hope it has lots of layers. Do you use a roasting pan or one of those disposable ones?
We get a free 6lb Stouffer’s Lasagna every year. Our supermarket does the “earn points thru shopping and get a free turkey at Thanksgiving” thing. But we always go elsewhere for that holiday. So we look at the alternates you can get: frozen turkey breast, kosher chicken, regular or meat 96oz frozen lasagna, or some vegetarian thingy. We get the meat one.
But we pull off the lid, unroll the pan edge, and add another layer of meat, ricotta, spinach, and garlic. And a little red sauce. It helps a lot.
A good lasagna will feed a dozen hungry people. The best ones were cooked the day before, and then reheated. One of these lifetimes, I’ll make one with fresh pasta, not the dry stuff. Too bad the pasta shop around here closed.
Wow. That reminds me I have spaghetti and fixins for supper. I’ve never tried to do my own lasagna. Maybe I’ll drag out the old ‘New Better Homes Cookbook’ and look into it. I like to use Ragu as my base and embellish. It’s really simple and you can do loads of things easily. Not being a cook, I need all the help. I can get.
Absolutely! Post it. I’m not a real big fan of Italian cuisine, but I do love a really good lasagna (minus the green peppers - too overpowering). BTW, trust the animals. If an animal, either pet or wild, won’t touch something, and I mean even if they’re ravenous, then I won’t either. This winter is the best time to try the butter/margerine test. You’ll see for yourself.
RFA - I’ve got a great recipe for you then.
I call it Bachelor Blocks, a one bowl, one pan recipe you’ll love. Take a pound to a pound and a quarter of 85% burger, a box of Stove Top stuffing, 2 eggs, some steak rub seasoning or Italian seasoning if you have it, a chopped yellow onion, one small can of diced tomatoes, and 2 cups of frozen mixed vegetables. Nuke the veggies for 2 minutes to thaw. Whisk the eggs in the bottom of a big mixing bowl. Add the spices and whisk again. Now stir in the stuffing package, followed by the onion and the thawed veg. Stir again, then add the tomatoes. Drop in the burger and mix it up with your clean bare hands, squishing everything together. Take 4 slices of raw bacon and rub the inside of a meatloaf pan. Lay one of the bacon slices along the pan bottom. Put in the meat mix and pat it smooth. Put the other 3 slices of bacon on top. Bake in a 350-375 oven for about an hour.
It’s meatloaf, but it’s meatloaf with stuffing and a full serving of vegetables built in. Yes, you can use about a cup of ketchup if you’d prefer that over the diced tomatoes. You can get away without adding any spices either, but ground pepper can’t hurt. Don’t add any salt - the stuffing mix has plenty.
Cook it, cool it, slice off a couple slabs and reheat them. You’ll get about 6 balanced meals from one cooking. Pour some canned gravy on the slices after about the 4th day when they start to dry out.
I use the Old BH Cookbook (you should see it - it is a mess) - bought the new for my daughter (as so much of what I cook in is in it) - Did not catch the eggs deal.
The only thing I change is using hamburger for the sausage - can’t do it - no one here is a fan of the sausage any way.
But we all do love the lasagna recipe.
I make a popular but pedestrian lasagna with Tennessee Pride sausage and Paul Newman’s Marinara Sauce. I modified a recipe from the online “Real Man’s Cookbook”.
No meat? No sauce? I find Stouffer’s Lasagna a good pinch in when I don’t have the time to make one. They usually are acceptable for quick munchies… with modification. Read: Garlic and added mozzarella and Parmesan cheese. Quick tip: Only get the type with meat, The vegetarian style is truly atrocious.
My normal lasagna usually features ground beef, Italian sausage, lots of garlic, pepperoni, capicola, fresh mushrooms, onions, more garlic, sauce, homemade noodles, black olives, Parmesan cheese, mozzarella cheese, ricotta cheese, Romano cheese and even more garlic. I make the sauce from scratch, if the time presents itself, otherwise, I have a choice of 40+ sauces at the local store (yay Italian community!)most locally made from old family recipes and sold in Ball canning jars.
It’s 2 extremes, Quick edible lasagna, or slow lasagna I have to make in secret so I can have some myself before I ring the dinner bell.BTW I like my old Betty Crocker cookbook with supplements from the 60’s as well as on old Better Homes cookbook (with real plaid cover) I inherited from my mother (still alive) due to her totally not noticing the theft of it for 6 years.
