For single-serve dinners that reheat quickly, freeze baked lasagna in individual microwavable containers.

Chef's Tip: Go lighter and replace sausage with ground chicken or ground turkey sausage.

Classic Lasagna from Seasons

Cook lasagna noodles according to package directions, using shortest cooking time. Drain and rinse with cold water; set aside.

For sauce, in a large skillet cook sausage and onion over medium heat until sausage is brown, breaking up sausage into uniform pieces. Drain if necessary. Add tomatoes, tomato paste, water, 1/4 cup parsley, garlic, basil, salt, oregano, rosemary, black pepper and crushed red pepper. Bring to a boil; reduce heat. Simmer, covered, 20 minutes.

Meanwhile, in a medium bowl combine eggs, ricotta, 1/2 cup Parmesan and remaining 1/4 cup parsley.

Spread 1 cup of the tomato mixture in the bottom of a 9-by-13-inch baking dish. Arrange 3 of the cooked noodles over the sauce. Top with one-third of the ricotta mixture, one-fourth of the mozzarella and 1-1/3 cups of the sauce. Repeat twice. Top with remaining noodles, sauce, mozzarella and remaining1/4 cup Parmesan. Cover tightly with foil.

To serve tonight, preheat oven to 350 degrees. Bake, covered, for 40 minutes. Uncover and bake about 20 minutes more or until cheese begins to brown. Remove from oven; cool 15 minutes before serving. 

To freeze for later, wrap foil-covered lasagna securely with plastic wrap. Label and freeze up to 3 months. Thaw in refrigerator for 36 to 48 hours. Remove plastic wrap, leaving foil on dish. Bake, covered, in a 350 degree oven for 1 to 1-1/2 hours.  Uncover and bake about 20 to 30 minutes more or until cheese begins to brown. Remove from oven; cool 15 minutes before serving. 