At our house,
Fast Sunday makes for trickiness in the cooking arena. I cook by taste most of the time and that is tough to do on Fast Sunday. So, I've devised a way to get around this by making a triple batch of lasagna sauce when I make lasagna. I make this triple batch on a day other than when I'm fasting and then pull out the extra sauce to put together my lasagnas on Fast Sunday. Since I've seasoned it all to taste previously, I don't have to worry about it being flavored correctly.
Triple Batch Lasagna Sauce
This recipe allows you to make one lasagna and freeze sauce for 2 future lasagnas!
For Sauce
4 - 24 oz cans of spaghetti sauce (I usually get the Hunts brand since it is often on sale for 99 cents or less. Also, whatever flavors are good)
3 - 14.5 oz cans diced tomatoes (again, I get whatever flavors are available. If they have a Italian spiced one, those are good too)
1 - 6 oz can tomato paste
Optional - chopped Cremini mushrooms
1 pkg of ground turkey (I usually use one of the Costco packages that come in 4 packs.)
Spices - Italian seasoning, ground black pepper, garlic salt, dried chopped onions, dried basil
For Lasanga
1 box no-boil (oven ready) lasagna noodles
8-12 oz grated cheese (we tend to use cheddar or Colby jack for more flavor than mozzarella)
1 batch of lasagna sauce (see above)
Feta cheese or cottage cheese. (We're not fans of ricotta)
1.
For Sauce: Heat very large pot (stock pot) and add some cooking oil or non stick spray to pot. Add ground turkey to pot. Sprinkle generously with Italian seasoning, black pepper, garlic salt, dried onions and dried basil. Add mushrooms (if you have them). Brown turkey and cook mushrooms. Taste meat to make sure it tastes alright and has enough salt and pepper.
2. Add 1 can tomato paste to the meat. Mix tomato paste thoroughly with the meat. Add 4 cans spaghetti sauce and 3 cans diced tomatoes to the pot. Mix well. Bring to a simmer, mixing occasionally. Taste the sauce and add more Italian seasoning, pepper, garlic salt as needed.
3.
Assemble lasagna. Read the box instructions and preheat over per box instructions (Usually 375). You usually have to add a 1/2 to 1 cup more water to the lasagna since they are no-boil noodles. Spray 9x13 pan with nonstick spray. Put 1/2-3/4 cup sauce in the bottom of your casserole dish. Put down noodles to cover bottom of pan. You may need to break some noodles to get noodles on all parts of the pan. Add 1 1/2 cups of lasagna sauce. Sprinkle with cheese. Add more lasagna noodles, add another 1 1/2 cups of sauce. Sprinkle this layer of feta cheese or spread a bit of cottage cheese. Sprinkle with regular cheese too. Add more lasagna noodles (you should have a total of 3 layers) and another 1 1/2 cups of sauce. Add extra water (per box instructions) now. Sprinkle last layer of cheese.
4. Spray underside of a sheet of aluminum foil to cover the casserole dish. Cover the pan and cook per box instructions. Usually you need to cook 40-50 minutes covered with foil and uncover for the last 5-10 minutes to brown cheese. Keep an eye on the bottom of the lasagna that it doesn't burn. A glass casserole dish helps with that. Cool for 15-20 minutes before cutting into it and serving.
5.
For future lasagnas: Cool and freeze remaining lasagna sauce in gallon freezer baggies. I usually put around 6 1/2 cups of the sauce in the baggies. Get all the air out of the baggies before sealing (as much as possible). Lay flat in freezer while freezing and then you store it easier. This helps with thawing the the future too. To cook up the lasagna in the future, just thaw the sauce and heat in a pan on the stove top till warm. Construct lasagna like before.