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Posts Tagged ‘freezer meals’

After a year of tweaking my Paleo pancake recipe, I finally found the secret to delicious, grain-free, refined sugar-free pancakes that don’t turn into scrambled pancake – *#$*@%* – on my griddle. (There is no curse in Elvish, Entish, or the tongues of men for the treachery of banana/egg/coconut flour pancakes that stick to the griddle in a gloppy mess.) “So Brenda, what did you learn from your year of trial and error?” asked no one. Well, I’m going to tell you in great detail anyway, because it has been a loooooong process of discovery that must be documented.

Moist and Pliable…
The secret to pliable, easy to flip pancakes was right there in my gluten-free baking supplies: xanthan gum, which replaces the gluten in GF baking and keeps breads from being crumbly. To the Paleo purists it is off limits, but to those of us who prefer to eat our pancakes with a fork and not a spoon, xanthan gum is our friend (and is a totally benign ingredient, so I’m okay with it).

It also helps greatly if you cook grain-free pancakes in a generous amount of bacon grease or coconut oil. I usually start with the grease left on the griddle after cooking some bacon – oh yeah – and add coconut oil as needed to keep it greased. The other key ingredient is almond milk (unsweetened for a totally refined sugar-free pancake, or original if that’s what you have on hand), which helps to smooth out the batter and make it less eggy.

While making gluten free pancakes from scratch with grains for my family, I discovered that “regular” pancakes use both baking soda and baking powder. The baking soda makes them brown nicely, while the baking powder adds extra leavening. While most Paleo recipes shun baking powder – it contains cornstarch! gasp! – I find that adding it really makes a difference in making grain-free pancakes less dense and heavy. It also helps to lighten them up if you beat the eggs well in the mixer while making your batter.

Yet Healthy and Filling
I’ve made pancakes with just coconut flour, but I prefer to combine it with almond flour for better texture and less coconutty flavor. Coconut flour is full of fiber and good-for-you stuff, but almond flour is high in protein and lower in carbs, so the two combined provide a filling breakfast that will keep you energized until lunch (and keep cravings for carbs/sweets at bay, which is why this breakfast is a key component of my weight loss success).  You can make these with melted coconut oil instead of butter for a totally dairy-free option, but I prefer the taste/texture of pancakes made with melted butter (probably because the coconut oil starts to harden in the batter).

Full of Flavor with No Refined Sugar
I eat these tasty pancakes with a hint of sweetness every day, and add variety by topping them with whatever berries are in season (sometimes with a little canned whipped cream for a decadent treat). However, there’s so much flavor from the pure maple syrup, vanilla, cinnamon and bananas that I usually just spread a little butter on them and that’s it.

Grain Free Pancakes

Grain-free, Refined Sugar-free Pancakes

1 very ripe banana (brown peel)
1/4 c. unsweetened applesauce
6 eggs
1/4 c. unsalted butter, melted (for salted butter, cut salt to 1/4 tsp.)
1/4 c. pure maple syrup (I’ve used honey, but prefer the hint of maple)
2/3 c. coconut flour
1/3 c. almond flour (not almond meal)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt (1/4 tsp. if using salted butter)
1/2 tsp. xanthan gum
1/2 – 3/4 c. almond milk (unsweetened for refined sugar-free pancakes)
Bacon grease and/or coconut oil for cooking

Break the banana into chunks and mash in the bowl of your mixer, using the paddle attachment. (If it’s not overripe, you may want to put your hands over the top of the bowl when you start the mixer, to avoid flying bananas that rain down like manna from heaven on your dog who is constantly underfoot in the kitchen precisely because of moments such as this.) When the banana is a thick puree, add applesauce. Mix in eggs, 2 at a time, beating until foamy after each addition.

Melt butter in a liquid measuring cup, then add maple syrup to the butter. (I just add syrup to the melted butter until it reaches the 1/2 c. mark, and stir it a little to make it easy to pour.) Add butter/syrup mixture to the mixing bowl and mix well.

At this point, I usually start cooking the bacon on the griddle. Mmmm…bacon.

Measure coconut flour and pour through a sifter into the batter. (If you don’t have a sifter, don’t worry, but it does help to incorporate the coconut flour without chunks.) Add remaining ingredients except almond milk and mix well. Slowly mix in almond milk. The batter will be thick.

Preheat griddle to 325 degrees (which is cooler than you’d use for regular pancakes, but because of the high egg content you need to allow more time to cook without over-browning). Spoon about 1/4 c. batter onto well-greased griddle, adding more coconut oil as needed, and gently spread out batter with the back of a spoon. (It will not spread on its own, like regular pancakes, so gently spread it out into a 4″-4.5″ circle.) When the outside edges appear dry, they’re ready to be flipped. They take a little longer to cook on the first side than regular pancakes, but quickly brown on the second side and are ready to be removed.

These stay soft and pliable in the fridge for a week and freeze well.  This recipe makes about 18 pancakes.

Reheating Tip: Since these are delicate on the surface, butter before you reheat them in the microwave to avoid tearing. In the fall, I like to skip the butter and top them with cranberry apple spread from Trader Joe’s, which only has 4 g. sugar per tablespoon. So good!

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Making gluten free frozen meals doesn’t have to take extra time, just extra planning, and it can save you a bundle on expensive GF convenience food for those nights when you just don’t have time to cook.  The most economical way to freezer cook is to stock up on meat and ingredients for side dishes that freeze well when they’re on sale, and plan to cook enough for 2 or 3 freezer meals in addition to your dinner that week.  If you do this only twice a week, you’ll have a treasure trove of quick meals for busy nights in no time!  I did this for three weeks last month, and was able to take the week before Thanksgiving off of cooking as a result.  It was awesome!  If you’re having company come to visit, then you’ll definitely be glad you took the time to make a few meals in advance so you don’t have to spend precious visiting time slaving in the kitchen.

Tips on Freezer Cooking
The key to successful freezer cooking is to get rid of as much air as you can in your bag or container.  I have a fancy vacuum-sealer that I never use because it’s cheaper to just use a Ziplock freezer bag (I use generic brands).  Just place your completely cooled food items into the smallest size bag that will work, press out the air, close the bag almost all the way and, if it’s not raw meat, use a straw to suck out the rest of the air.  You’ll see the bag shrink around your food.  Then just pull out the straw and quickly seal.  Your food will last for months this way with nary an ice crystal to cause freezer burn!  For casseroles or side dishes like mashed potatoes, I like to place them in a disposable tin pan (from the dollar store) with a layer of plastic wrap against the potatoes and heavy duty foil over that.

If you’re new to freezer cooking, avoid dishes with rice or pasta, as these can be tricky to freeze without them turning to mush – especially rice pasta, which gets mushy easily.  However, corn tortillas freeze well, as do potato side dishes.  Most GF breads freeze well, as do cupcakes and cookie dough.  (I prefer to freeze the dough, rather than cookies which can crumble after thawing, since freshly baked cookies are the best!)  Homemade meatballs and chicken strips freeze well and go with side dishes that are quick to heat, like pasta or frozen GF French fries (always read labels on fries, since some contain wheat).  When making a homemade sauce or cream soup for casseroles, be sure to add a pinch of xanthan gum to keep the ingredients from separating.  (This miracle ingredient is in just about every commercial sauce or convenience food, and it’s already in your pantry.  Use it!)  It’s best to freeze sauces or crunchy toppings (like the onions for my Green Bean Casserole) separately and assemble thawed ingredients just prior to baking.

Some of my favorite freezer meals are right on this blog:

Crock Pot Pork Taco meat can be frozen in serving sizes for tacos or nacho meat. You can also make the tacos ahead of time and freeze them in a bag.  These make great enchiladas, too, but freeze the sauce for enchiladas separately.  This is a very versatile meat that is on the menu regularly because it’s easy to throw together, makes a lot, and pork roasts often cost less than $2/lb.

  • If you don’t have enough green chilies, you can substitute chopped onion.  Or if you’re not a fan of pork, just freeze your favorite meat with GF taco seasoning!
  • If you’re new to cooking with corn tortillas, heat 3 or 4 at a time over low heat on a griddle sprayed with oil.  Flip after a few seconds, and immediately top with shredded cheese (we use cheddar or co-jack).  Put a 1-in. stripe of meat down the center.  When cheese is melted, lift one side of the tortilla over the meat, then roll the whole thing over to seal.  The heat makes them more pliable for rolling, and the cheese will keep the tortilla from popping open.

Lasagna – Okay, I know I said to not do pasta, but this is the exception since you don’t cook the noodles in advance.  Just layer the ingredients and freeze for later, or make a double batch so you can cook one and freeze one.

Mashed Potatoes – I tried the recipe from the Pioneer Woman blog for Thanksgiving and loved it!  I mashed a 5 lb. bag of potatoes the week before and had some for dinner, then froze the rest in a gallon-size freezer bag.  Then, on turkey day, I thawed it in the microwave and plopped it in a greased crock pot on high for a few hours, stirring occasionally to heat evenly.  At first, it was really soupy, but it thickened as it heated up – and tasted amazing!

  • For dairy free potatoes, skip the cream cheese and just use dairy free margarine and rice milk.
  • For a one dish meal, set aside some mashed potatoes for Shepherd’s Pie, which can also be frozen.

Fried Chicken Strips – These are a great way to use tenderloins trimmed from chicken breasts, or you can slice chicken breasts into strips.  I’ve linked my Mandarin Chicken recipe, but these work with any dipping sauce.

  • To freeze, cool cooked chicken at room temperature on plates lined with paper towels, then transfer to a freezer safe baking tray to freeze for a few hours.  Once frozen, transfer to a freezer bag and press out (or suck out) the air.  Cook from frozen in a 400 degree oven for about 20 min.
  • Recently, I’ve been using/loving the Hodgson Mill GF Seasoned Coating Mix (dairy, soy and corn free, and available at our Wal-Mart).  I follow the directions on the back for Country Fried Beef (which you can also make and freeze), and skip the messy egg wash by just applying a liberal amount of coating mix and frying in oil until golden brown.  (I coat all the chicken once, then do it a second time.)  The recipe on the box for Country White Gravy is easy and awesome, so make sure you freeze some potatoes to go with your chicken strips!  However, these also taste great with barbecue sauce or honey mustard.

Meatballs or Mini Meatloaves – You can grind oats in a food processor as a healthy substitute for bread crumbs in your favorite meatball recipe, or grind the heals from GF bread (I save mine in the freezer for making bread crumbs) and combine with your favorite seasonings.  Recently, I’ve begun adding shredded potato and grated onion to my meatballs for moist meatballs that somewhat resemble my Grandma’s Swedish meatballs (only I’m too lazy to roll them in flour and fry them, like we do with Swedish meatballs).

  •  I like to heat up frozen meatballs in spaghetti sauce while the pasta boils, but we sometimes eat them like mini meatloaves or as meatball subs in toasted Udi’s hot dog buns with some spaghetti sauce and melted mozzarella or provolone.

Ham and Cheese Sandwiches on Onion Poppy Seed Cheese Rolls/Buns – My mother-in-law made these for get-togethers with family and friends because you can make these in advance and pop the wrapped sandwiches in the oven for a quick meal.  I like to make cheese rolls from a Pamela’s bread mix for these, but you could use your favorite hamburger bun/hot dog bun/roll for these.

Also, don’t forget to freeze leftover turkey or roast chicken to make Turkey or Chicken Pot Pie Pizza or Biscuit Pot Pies!

Some of our favorite gluten free breads and desserts to freeze include:

With some quick meal items in the freezer this month, you’ll have time to bake yummy goodies like Sour Cream Sugar Cookies or these Easy Holiday Goodies to Make with Kids.  Throw some Wassail in the crock pot, and you’re set for the holidays!

 

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“Mmm, banana bread,” said my husband after taking a bite of these soft but hearty, gluten free, dairy free, banana pancakes.  These come together quickly using the Bob’s Red Mill GF pancake mix, although I also added some oats that I ground in my little Magic Bullet blender, along with some flax for extra fiber and nutrition.  This is a tasty way to use up a banana that’s about to go bad, or sneak some fruit into breakfast for the kids.  (It also contains applesauce!)

To simplify busy weekday mornings, I like to make a large batch of pancakes on the weekend and reheat throughout the week.  These also freeze well.  For best results, put a serving size (2 pancakes) in a quart-size freezer bag, then press out all the air (or suck it out with a straw, like I do) and freeze.  This recipe also makes tasty waffles.

Banana Pancakes

Since syrup is loaded with sugar, I prefer to make flavorful pancakes with just a hint of sweetness, so all you need to do is butter these pancakes.  If you prefer sweeter pancakes, just sprinkle them with a little powdered sugar.  For an extra special breakfast treat, drizzle them with caramel ice cream topping, then sprinkle with chopped pecans and top with canned whipped cream.  Yum!

Banana Bread Pancakes

Makes 20 5-in. pancakes

Wet Ingredients:
1 med. ripe banana (the riper the banana, the sweeter it is)
3 T. brown sugar
1/2 c. unsweetened applesauce (or a single-serve cup)
2 eggs
3 T. melted butter or dairy free margarine (if substituting oil, add a dash of salt)
1 1/2 c. original almond milk (or milk of choice, but I like the creaminess of almond milk)
1 tsp. vanilla extract

Dry Ingredients:
2 1/2 c. Bob’s Red Mill GF Pancake Mix
1/2 c. GF oats, ground into coarse flour
1 T. ground flax, optional
1/2 tsp. cinnamon

Bacon grease (preferred) or coconut oil for frying
Butter and powdered sugar for topping
Optional – caramel sauce, chopped pecans, and canned whipped cream for topping

In a large bowl of an electric mixer, place banana that’s been broken into small chunks.  Add brown sugar and turn mixer on low, holding your hands over the top of the bowl to keep in any chunks that might go flying.  (The brown sugar acts like glue to help the banana stay in the bowl, but sometimes the little buggers still go flying.)  Increase to medium and mix until you have a slightly chunky banana puree.  (If you don’t have an electric mixer, just mash the banana by hand.)

Add remaining wet ingredients, beating well after each addition.  Add dry ingredients to bowl of wet ingredients and mix well.  The oats will absorb some of the liquid while the griddle heats, but you can add more pancake mix or almond milk until the desired consistency is reached, if needed.

I prefer to cook 4 pieces of nitrate-free bacon on my griddle, saving the grease in the drain cup, then cook my pancakes in the grease.  It affects both the taste and softness of the pancakes.  However, I ran out of grease for my large batch, and substituted coconut oil with good results.  Just drop a spoonful of the solid coconut oil on the warm griddle and spread around with the spatula as it melts.

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This versatile cookie dough is perfect for times when you need a dessert but are out of gluten free flour blend.  (Yes, I said “need a dessert.”)  We made some of these not-too-sweet cookies for our trip to Yellowstone last summer, and they were the perfect afternoon snack while hiking, providing protein and fiber from whole grain oats to keep us going.  I was surprised that they stayed soft and delicious for several days.

October 2013 005

This recipe yields a lot of dough and freezes beautifully, so it’s handy for this time of year when you may need a last minute treat to take to a party or family get-together.  The chocolate-covered bar variation looks especially festive for fall when you sprinkle mini Reese’s Pieces on top, and is always a hit with my “gluten friends.”  To make festive looking cookies, just substitute M&Ms with holiday colors for the chocolate chips.  My nine-year-old daughter helped me throw together the easy dough for cookies this afternoon, then I pressed the remaining dough into 2 gallon-sized freezer bags set inside my 8×8-in. pan to freeze for later, so I can plop the frozen dough right into the pan to make chocolate-covered peanut butter oat bars the next time our “need” for dessert arises (a.k.a. next week).

October 2013 006

The cookies are fine stored at room temperature, but the bars taste best refrigerated, even though the candies on top may pop off when you cut through the chocolate topping.  (I call the loose candies the “mom tax.”)

Flourless Peanut Butter & Chocolate Chip Oat Cookies

1 1/2 c. peanut butter
1/2 c. butter or dairy free margarine, softened
3/4 c. sugar
3/4 c. brown sugar
3 eggs
1 tsp. vanilla extract
2 tsp. baking soda
4 1/2 c. GF oats (Winco carries cheap bulk GF oats, but they’re no longer labeled GF, so ask an employee to help you)
1 c. semisweet chocolate chips or holiday-themed M&Ms
1 c. mini semisweet chocolate chips or mini M&Ms (we prefer semi-sweet chips for at least 1 c. of the chocolate)

In a large mixing bowl – seriously, it needs to be large – cream peanut butter, butter and both sugars.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine oats and baking soda; gradually add to creamed mixture.  Stir in chocolate chips and/or M&Ms.

Using a cookie scoop, drop mounds of dough on a parchment-lined baking sheet.  Smash down with fingers to the height of the chocolate chips, since these won’t spread very much.  Bake at 350 degrees for 8-12 minutes.  (I like my cookies soft and chewy, so I prefer a shorter baking time and pull them out before they brown around the edges.)  Cool on a wire rack and store in an airtight container for up to a week.

Yields 2 dozen cookies plus one 9×13-in. pan (or 2 8×8-in. pans) of bars.

Chocolate-Covered Peanut Butter Oat Bars:

If using frozen dough, place frozen dough in a greased 9×13-in. pan (or 2 8×8-in. pans) and thaw.  Bake 15-20 minutes at 350 degrees.  When bars are cool, melt 1 package of milk chocolate chips (or semisweet, if you prefer) with 2/3 c. chunky peanut butter in a microwave-safe bowl on 70% power until chips look glossy, about 45-60 seconds.  Stir until smooth, heating for 15 sec. intervals as necessary to melt chips – don’t overheat or you’ll get frosting.  (If making one 8×8-in. pan, use 3/4 c. chocolate chips and 1/3 c. peanut butter.)

Pour melted chocolate over bars and immediately sprinkle with mini Reese’s Pieces, if desired.  Refrigerate until chocolate is firm, and cut into bars.  Store in the refrigerator.

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We used to love the Everything On It Bagels back when we could have wheat, so I was determined to find a way to recreate that flavor with gluten free breads.  When I saw the recipe for cheese bread on the side of the Pamela’s Bread Mix bag, I decided to tweak the recipe and try to bring back our old favorite.  The result is a moist, flavorful roll that tastes great with Challenge Tuscan Butter, which is a blend of butter, olive oil, garlic and herbs.  I also use this recipe to make hamburger buns and sandwich rolls for French Dip or my mother-in-law’s wonderful hot ham and cheese sandwich recipe.

1 19 oz. bag Pamela’s Gluten Free Bread Mix
2 eggs
1/4 c. oil
1 c. finely shredded cheddar cheese
4 T. butter, divided
Poppy Seeds
Dried minced onion
Shredded (not grated) Parmesan cheese

Prepare bread mix according to package directions.  After the dough has been in the mixer for two minutes, add 1 T. melted butter and cheddar cheese.  Continue mixing for 1 minute.

Rolls: Preheat oven to 200 degrees.  Grease muffin tins and use an ice cream scoop to drop mounds of dough in muffin cups.  (This recipe makes about 16 rolls, but I usually make 1 dozen rolls and 2 hamburger buns.)  With a wet spatula, smooth any rough edges, since the rolls will maintain whatever surface is present after they’re baked.  Melt remaining 3 T. butter in the microwave.  Sprinkle rolls with poppy seeds and dried minced onion.  Spoon melted butter over top.  Sprinkle with shredded Parmesan.

Turn off oven and place rolls inside to rise for 50 minutes.  Remove from oven and preheat oven to 350 degrees.  Bake rolls for 25 minutes.

Buns: To make hamburger buns or large rolls for sandwiches, I use 12.5 oz. chicken cans (from Costco) that have been washed in the dishwasher and had the label removed.  (My can opener does not leave any jagged edges, so if yours does, you may need to file them down or go over the edge again with the can opener.)  Spray 8 cans with nonstick spray and divide batter evenly among cans.  Using the back of a wet spatula, spread out the dough and smooth the top so that there are no ridges.  Follow roll directions above.

Hot Ham and Cheese Sandwiches

Onion, poppy seed, cheese buns (or rolls, for mini sandwiches)
Thin sliced deli ham (we prefer Hormel Natural, which is nitrate free)
Sliced cheddar cheese
Mayonnaise
Butter or Challenge Tuscan Butter with herbs
Garlic salt (omit if using Tuscan Butter)

Carefully slice rolls horizontally, since the toppings tend to fall off each time these buns are handled.  Spread mayonnaise on the bottom half of bun.  Top with 4 or more rolled up slices of ham.  Place a cheese slice on top of ham.  Carefully butter the top half and sprinkle with garlic salt, if using.  Place top half on sandwich.  Wrap in foil and bake at 350 degrees for 15 minutes or until cheese is melted.

Both the rolls, buns, and sandwiches freeze well.  If freezing sandwiches, cut in half first, and add another 10 minutes to baking time.

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We love this recipe which can be frozen and reheated later for an all-in-one, satisfying meal.

2 T. butter or dairy free margarine
1/2 c. chopped onion
2 carrots, chopped
1 T. flour (or GF flour blend)
2 c. (16 oz.) beef broth (we like jarred “Better Than Bouillon,” which is GF)
1/2 c. tomato sauce
1 tsp. Worcestershire sauce
1/4 tsp. oregano
salt and pepper to taste
2-1/2 c. (1 lb.) ground beef or turkey, cooked
2 c. leftover mashed potatoes (preferably made with cream cheese)
1 egg

Melt butter/margarine in a large saucepan and fry the onion and carrots until golden brown.  Stir in the flour and cook one minute.  Gradually stir in beef broth and bring to a boil, stirring constantly.  Add the tomato sauce, Worcestershire sauce, oregano and seasonings.  Cover the pan.  Reduce heat and simmer 15 minutes.  Remove from heat and add cooked ground meat.  Mix well.

Mix an egg into mashed potatoes.  Pour meat into greased 8″x8″ pan.  Top with potatoes.  Cover with foil and freeze.  Or bake, uncovered, at 400 degrees for 20-30 minutes or until topping is brown and meat is heated through.  To heat from frozen stage, add 10-15 minutes more baking time.

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A great way to give yourself a gift is by making one lasagna for dinner and one for the freezer.  Or, if you have a small family, break the noodles in half and make half of the recipe for dinner and the other half for the freezer.  When I make a lasagna to freeze, I prefer to buy a disposable foil pan (from the dollar store) and freeze it in that.  Not only does it keep me from having to use my baking dishes, it makes for quick clean up since I will likely serve it to company or give it away.

9 lasagna noodles (Tinkyada brown rice lasagna noodles are gluten free)
1 lb. ground beef or sausage, cooked
Chopped pepperoni slices, optional (adds more flavor if you’re using beef)
32 oz. spaghetti sauce or 4 c. homemade sauce (we like Ragu Roasted Garlic)
8 oz. (2 c.) mozzarella or Italian cheese blend, divided
1/2 c. cheddar cheese
12 oz. cottage cheese
1 egg
1 t. onion powder
1/2 tsp. dried basil
1/2 T. dried parsley
1/8 tsp. pepper
1/2 c. chopped red or yellow bell pepper, optional
1/2 c. grated zucchini, optional (if cooking immediately, fresh spinach can also be used)
Parmesan for sprinkling on top

In a large bowl, mix 1 c. mozzarella, cottage cheese, egg, onion powder, basil, parsley and pepper; set aside.  Pour a thin layer of spaghetti sauce (about 1/2 – 3/4 c.) on the bottom of a lasagna pan or 9″x12″ baking dish.  Add remaining spaghetti sauce to ground beef or sausage, and stir in grated zucchini, if desired.

Layer 3 noodles and spread with half of cheese mixture.  (Don’t worry if the noodles are broken – it’s sort of like putting together a puzzle.)  If desired, sprinkle with pepperoni, bell pepper, and fresh spinach (but only use spinach if baking immediately).  Carefully spread 1 1/4 c. sauce over top.  Layer 3 more noodles and repeat with cheese, veggies, and sauce.  Top with 3 remaining noodles and remaining sauce.  Pour 3/4 c. water (or 1/2 c. if you like your pasta to be firm) into sauce jar and shake.  Pour around edges.

If Baking Immediately:
Cover with foil and bake at 375 for 45 minutes.  Uncover and poke down into the sauce any noodles that are sticking up (otherwise, they’ll be crunchy instead of soft).  Sprinkle remaining 1 c. mozzarella and 1/2 c. cheddar cheese on top.  Bake an additional 15 minutes or until pasta is done.  Sprinkle with Parmesan.

To Freeze:
Wrap tightly with foil.  (I like to write the baking instructions on the foil with a marker so I don’t have to dig out my cookbook when I’m ready to bake it.)  Place remaining cheese for topping in a freezer bag and attach to lasagna.  Freeze.

To Serve:
Thaw and bake 1 hr. at 375 degrees.  Uncover, poke down noodles according to directions above, and sprinkle with mozzarella and cheddar.  Bake an additional 15 min. or until pasta is done.  (If baking from the frozen stage, add an additional 15-30 minutes to the total baking time.)  Sprinkle with Parmesan.

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