Italian Lasagna Usda

2 1/4 pounds lean ground beef

1/3 cup instant minced onion

3/4 teaspoon garlic powder

4 teaspoons salt

3/8 teaspoon red pepper -- crushed

1 tablespoon oregano

3 tablespoons parsley flakes

18 ounces tomato paste -- 3 (6-oz) cans

24 ounces tomato sauce -- 3 (8-oz) cans

2 1/4 cups hot water

3 large eggs -- beaten

3 pounds ricotta cheese

1 pound lasagna noodles -- cooked, (18 noodles)

12 ounces mozzarella cheese -- shredded

3/4 cup Parmesan cheese

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.

Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally. In another bowl, blend eggs with ricotta cheese.

In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), ricotta cheese mixture (about 3/4 cup), mozzarella cheese (1/3 cup), and parmesan cheese (1 1/2 tablespoons). Repeat layers until all ingredients are used. Pack food tightly to avoid air pockets.

TO SERVE WITHOUT FREEZING: Preheat oven to 400? F. (hot). Bake 30 minutes or until sauce bubbles at edges.

TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.

TO HEAT FROZEN LASAGNA: Preheat oven to 400? F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.