Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large heavy sauce pan, heat olive oil #1.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large heavy sauce pan, heat olive oil #1.
2. Saute onion and garlic for about 3 minutes.
3. Add ground beef, whole tomatoes (crushing with your hands or chopping with kitchen shears), water, tomato paste, oregano, and basil #1 for sauce.
4. Season with salt #1 and pepper #1 and stir to combine.
5. Cook 30 minutes, stirring occasionally.
6. Meanwhile, brush eggplant slices on both sides with olive oil #2.
7. Place on a baking sheet in a single layer and sprinkle with salt #2 and pepper #2.
8. Place under the broiler until browned on both sides. You may have to flip them over in the middle of cooking time. This should take about 8-12 minutes, but broiler temperatures vary, so watch carefully.
9. Cook lasagna noodles al dente, according to package directions and drain.
10. Grease 2 deep dish 8 x 8 foil baking pans (or one 13 x 9 baking pan).
11. Pour in enough meat sauce to coat the bottom of the pans.
12. Place first layer of cooked lasagna sheets on top. Layer half of the eggplant, half of the spinach, one third of the cheese, and one third of the basil. Pour about one third of remaining sauce on top.
13. Repeat layer and top again with another third of the sauce.
14. Top with remaining lasagna noodles, pour over remaining sauce, and sprinkle with cheese and basil #2.
15. Bake at 350 degrees for 50-60 minutes or until cooked through and bubbly.