- 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
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