Big Batch Lasagna

A great lasagna that freezes well - make two - freeze one!

2 medium onions, chopped
4 to 6 cloves garlic, squished
2 lb (1kg) lean ground beef or ground turkey
2 carrots, diced
2 cups sliced fresh mushrooms (optional)
2 cans crushed tomatoes
2 cups water
2 tsp crumbled dried oregano
1 tsp salt
1/2 tsp pepper
two containers (475g) ricotta cheese
4 eggs
2 tbsp chopped fresh parsley
30 no-boil, oven ready lasagna noodles
6 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese

Grease two 9 x 13 in baking pans.  Use foil for the one you will freeze.

To make the sauce, in a large pot, combine the onions, garlic and ground beef or turkey.  Place over medium heat and cook, stirring to break up lumps, until the meat is no longer pink.  Add the carrots and mushrooms, and cook 5 minutes longer.  Add the crushed tomatoes, water, oregano, salt and pepper.  Cover and cook, stirring once in a while, for 15 minutes, or until carrots are tender.

Mix together ricotta, eggs and parsley in a small bowl.  Spread about 1 cup of the meat sauce on the bottom of each baking dish, it will be a thin layer.  Arrange the lasagna noodles over the sauce to cover the entire bottom of the baking dish. You may need to break a few to make it fit - that is fine - kind of like making your own puzzle!  Cover the noodle layer in each pan with 2 cups of meat sauce.  Spoon about 1/4 of the ricotta mixture on top of the sauce in each pan, dropping it by small spoonfuls so that it is evenly covered.  Sprinkle with 1 cup of the mozzarella cheese in each pan.

Add another layer of noodles, topped with 2 cups meat sauce in each pan, all the remaining ricotta mixture and 1 cup mozzarella per pan.

Finally arrange a third layer of lasagna noodles on top of each pan, top with the remaining meat sauce, dividing it evenly between the pans, and sprinkle with the remaining mozzarella.  Finish with all of the grated Parmesan.

To bake fresh, cover loosely with foil that has been lightly sprayed with non stick vegetable oil spray.  Bake in preheated 350F oven for 30 minutes.  Remove foil and continue to bake for an additional 15 minutes, or until the sauce is bubbling and the noodles are tender when poked with a knife.

To freeze, cool the unbaked lasagna completely, then cover tightly with foil, label and freeze.  To serve, don't defrost; place the covered frozen dish in a preheated 350F oven and bake 45 min.  Uncover and continue baking for 55 minutes to 1 hour or until sauce is bubbling and the lasagna is hot in the middle.

Arroz Con Pollo

This is a big batch recipe, make it for tonight and save one for a busy night.

2 tbsp olive oil
10 skinless, boneless chicken breasts
6 skinless, boneless chicken thighs
2 medium onions, chopped
2 green peppers, chopped
4 cloves garlic, minced
2 cups parboiled (converted) rice - not instant
1 tsp turmeric
1 can (798 ml) diced tomatoes
4 cups chicken broth
2 bay leaves
1/2 tsp crushed dried chili flakes - or to taste
2 tsp salt (I skipped this)
1/2 tsp pepper
chopped fresh parsley

• Preheat oven to 350F.  Lightly grease two 9 x 13 in baking pans - I used 1 foil one for freezing.
• Heat oil in a large skillet.   Season chicken pieces with salt and pepper (I just use pepper) and saute in batches - don't overload the pan.  Remove from skillet and set aside, leaving as much of the oil behind in the skillet as possible.
• Add the onions, green pepper and garlic to the skillet.  Saute until softened, about 5 min.  Be careful not to burn the garlic. Add rice and turmeric, and cook stirring for a minute or two.  Then add tomatoes, broth, bay leaves, chili flakes, salt and pepper.  Transfer to prepared baking pans, dividing the rice mixture and liquid evenly.  Arrange the browned chicken pieces in the rice (half the chicken in each pan), pushing them down so they're just partially submerged.  Cover the pans with foil and bake for 40 minutes, then uncover and continue to bake for an additional 15 to 20 minutes, or until rice is cooked and liquid is absorbed.  Remove from oven and let cool to room temperature.  Cover tightly with foil wrap, label and freeze.
• To serve, defrost fully in the refrigerator.  Place in the oven and reheat at 350F for 30 minutes, then remove foil and continue heating for 10 to 15 minutes longer, until heated through.  (If the rice seems dry, you may need to add a bit of water or broth).  Sprinkle with chopped fresh parsley and serve.