#218 – Lasagna Toss & Easy Strawberry Lemonade Freezer Pie

hosted by Laverne Diede & Rhonda Fitterer

Lasagna Toss

  • 1 lb. ground beef
  • 1/2 cup onion, chopped
  • Dash minced garlic
  • 1/2 tsp salt
  • 1 3/4 cups spaghetti sauce
  • 6 oz. spiral noodles, cooked and drained
  • 1 cup small curd cottage cheese
  • 2 cups shredded mozzarella cheese, divided
  • Grated Parmesan cheese
  • Minced fresh basil

Preheat oven to 350 degrees. In a large skillet, brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove 1 cup meat sauce; set aside. Stir noodles into the remaining sauce. Place half of the noodle mixture in a greased 2 quart casserole dish. Cover with cottage cheese and one cup mozzarella cheese. Add the remaining noodle mixture; top with the reserved meat sauce and the remaining mozzarella cheese. Sprinkle with Parmesan cheese. Cover; bake 20-25 minutes before serving. If desired, sprinkle with basil.

Easy Strawberry Lemonade Freezer Pie

  • 1 container (23.20 oz.) frozen sweetened sliced strawberries, thawed (2 ½ cups thawed)
  • 1 package (3.40 oz.) instant lemon pudding mix
  • 1 carton (8 oz.) frozen whipped topping, thawed
  • 1 graham cracker crust (9 in.)
  • Optional: Additional whipped topping and fresh strawberries

In a large bowl, combine the strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into graham cracker crust. Freeze for at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.


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