Stouffer's lasagna with meat and sauce
A frozen lasagna needs nothing but heat and time, which is what tired midweek cooking demands. Stouffer's meat sauce and cheese layers go from freezer to table in thirty minutes. Round it out with a quick salad and bread.
About 1860 calories a serving, 65 g protein, 374 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 10 1/2 oz Stouffer's lasagna with meat and sauce
- Heat the oven to 375°F [190°C]. Remove the Stouffer's lasagna from the freezer and open the box.
- Place the lasagna in a small baking dish or on a sheet of foil. If the lasagna is still in its cardboard tray, place that directly on the oven rack in the center position.
- Bake for 30 minutes until the top is hot and the edges bubble gently at the sides. The cheese will brown slightly where it meets the pan.
- Remove from the oven and let rest for two minutes before serving. A spatula will slide easily under it when it is ready to plate.
Note Pair with a green salad dressed in vinegar and oil, or a simple tomato salad. Leftover lasagna keeps covered in the fridge for three days and reheats well in a 300°F [150°C] oven for ten minutes. To stretch the portion, serve with garlic bread or extra vegetables on the side.
On the label
WATER, TOMATO PASTE, SEMOLINA WHEAT FLOUR, COOKED BEEF, LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), DRY CURD COTTAGE CHEESE (CULTURED SKIM MILK, ENZYMES), 2% OR LESS OF MODIFIED CORNSTARCH, PART-SKIM MOZZARELLA CHEESE AND MODIFIED CORNSTARCH (PART-SKIM MOZZARELLA CHEESE [CULTURED MILK, SALT, ENZYMES], MODIFIED CORNSTARCH, SKIM MILK, FLAVORS), SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), WHEAT FLOUR, DRIED ONIONS, SALT, SUGAR, PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), SPICES, GARLIC POWDER
Stouffer's, frozen dinners & entrees, serving 297 GRM, package 10.5 oz. Ingredients as printed on the label.
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Cooks as lasagna noodles, lasagna. Half of it left? Use up the lasagna noodles.