Friday, August 21, 2015

Now & Later Lasagna


1 lb mild Italian sausage
1 16 oz jar Tomato Basil Pasta sauce (I like HEB brand)
1 package oven-ready lasagna noodles
1 package sliced mozzarella 
1 package grated Italian blend cheese

Ramekins or non-paper oven safe cupcake liners and muffin pan

1.  Preheat oven to 350 and line muffin tin with non-paper cupcake liners (I used Reynolds foil liners).

2. Brown and drain the sausage.  Keep in pan and set aside.

3. Add a spoonful of sauce to the bottom of each liner.  Add the rest of the jar to the sausage and stir over warm until heated through.  Cover and set aside.

4.  Break up noodles and start layering noodle, 1/4 mozzerella slice, grated cheese, sausage mixture, until all ingredients but a little grated cheese are used up.

5. Top with remaining grated cheese and bake for 30 min at 350.

6. Serve some now and freeze the rest!  Reheat later in the oven or pop out of liner to microwave.

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