Lasagna – Freezer Meal

• 2 lb. ground beef
• 2 chopped onions
• 4 cups cottage cheese
•  4 eggs
• 2 Tbsp Italian Seasoning*
• 2/3 cup Parmesan cheese
• 8 cups Spaghetti sauce
• 2 cups shredded cheese (I like mozzarella)
•  2 lb lasagna noodles                                  

Brown meat with onion until meat and onion are cooked. Add 4 cups sauce to meat mixture. In a medium bowl, mix cottage cheese, eggs, Italian seasoning and Parmesan cheese. Spoon a small amount spaghetti sauce to cover the bottom of 2 9×13 pans. Noodles may be cooked or dry (I don’t cook them). Layer the following in each pan: 1/4 of the meat mixture, noodles, 1/4 cheese mixture, noodles, repeat. Divide the remaining 2 cups of sauce on top of each and sprinkle with cheese.

Cover lasagna tightly. Bake first for 1 hour at 350 degrees. Uncover and bake additional 10-15 minutes until cheese melts and browns. Label and freeze the second lasagna for up to 3 months. (I use a disposable pan to freeze the second)Yield: 2 lasagnas (8-10 servings each lasagna)

To use frozen lasagna: Thaw in the refrigerator overnight. Bake as directed above.

* I like Homemade Gourmets Garlic Basil Seasoning