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Welcome to Freezer Food Friday!

Today I have a recipe that could potentially be a meal one night and provide leftovers suitable for freezing.

I hope you are finding meals worthy of preparing for you family. Please share on your blog and link using Mr. Linky, below!

 

 

Quick, Creamy Lasagna

Salt
15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) *
4 cups Spinach-mushroom filling
1 1/2 teaspoons dried basil
12 ounces cream cheese, softened, divided
1/2 cup vegetable broth, divided
1 jar (25-26 ounces) good jarred marinara sauce or Simple Marinara
4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
3/4 cup finely grated parmesan cheese, divided

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Dissolve 1 1/2 tablespoons salt in 2 quarts piping hot tap water in a 13-by-9-inch baking dish. Add noodles and soak until soft, about 10 minutes. Drain in a colander.

Meanwhile, mix spinach-mushroom filling with basil, 8 ounces cream cheese and 1/4 cup broth. Mix remaining 4 ounces cream cheese with remaining 1/4 cup broth in a small bowl; set aside.

To assemble, smear 1/4 cup marinara sauce over bottom of baking dish, then assemble 4 layers of each of the following: 3 lasagna noodles, a scant cup marinara, 1 scant cup filling mixture, 3/4 cup mozzarella, 2 tablespoons parmesan. Top with remaining 3 noodles, cream cheese-broth mixture, remaining 1 cup mozzarella and remaining 1/4 cup parmesan.

Spray one side of a large sheet of heavy-duty foil with vegetable-oil cooking spray. Cover baking dish with foil, oiled side down, and bake until bubbly throughout, 40 to 45 minutes. Leaving lasagna on same rack, turn oven to broil. Remove foil and broil until lasagna is spotty brown, 4 to 5 minutes.

Remove from oven and let sit for 10 minutes. Cut into squares and serve.

Serves 12.

Any leftover lasagna can be refrigerated for several days and reheated in the microwave. It can also be cut into individual portions and frozen. Assembled lasagnas can be frozen for a month or more; thaw before baking.

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