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Make Ahead Meals – Traditional Lasagna
If you feel that you don’t have time for home-cooked meals, you’re not alone. Cooking meals from scratch? Who’s got time for that? I’ll tell you who. You do! All it takes is a little preparation and a solid meal plan. Does posting season have you feeling stressed for time? Cook in advance and freeze portions for an easy go-to-meal during the week. Meatballs, soups, stews, chili and casseroles freeze nicely. Avoid the microwave if you can and reheat meals in the oven or on the stove. Your food will retain more vital nutrients and flavor! Cook a large pot of rice or quinoa and keep it in the fridge, ready to go. Then all you have to do is add some vegetables and chicken or beef for a quick stir-fry meal. Lasagna is one of my favorite meals that can be prepared a day in advance. Just cover with foil and place it in the fridge until you’re ready. Need some recipes? Try one of these this weekend!
9 sheets lasagna noodles (prepared as per package instructions)
*option: use fresh pasta noodles
1 lb ground beef
1 onion, chopped
1 clove garlic, minced
28 oz canned crushed tomatoes
1 cup shredded mozzarella cheese
Place ground beef, onion and garlic in a skillet and cook over medium heat until beef is cooked through. Add crushed tomatoes, setting aside ½ cup to be used for bottom and top of lasagna.
Cover the bottom of a baking dish with ¼ cup crushed tomatoes. Place the first layer of noodles over sauce, cover with ground beef mixture. Top with shredded cheese and repeat the process until you have 3 layers. Cover the top noodle layer with the remaining ¼ cup of tomatoes and shredded cheese.
Bake at 350 degrees F for 45 minutes.
Karen Stoyles is a Registered Holistic Nutritionist, military wife, mother and owner of Nature Prenatal. She is a graduate of the Canadian School of Natural Nutrition, and board certified in practical holistic nutrition. You may visit her website at www.natureprenatal.com for more recipes and information on her services.
Karen Stoyles, RHN
**Originally published in the March 2014 Issue**
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