1 package (16 oz.) lasagna noodles
1 LB ground beef
60 oz. tomato sauce
1 large and 1 small container cottage cheese
1 3/4 LB mozzarella cheese, shredded
Cook pasta according to package directions. Heat oven to 350 F. In a large skillet cook meat, then drain all grease. Stir in tomato sauce, then season with Italian seasoning, garlic powder, salt and pepper. In a medium bowl stir together cottage cheese, 1 cup of shredded mozzarella cheese and eggs. Season with Italian seasonings, garlic powder and parsley flakes.
In a 9x13x2 baking dish spread a small amount of tomato mixture on bottom of dish, then place 3 pasta pieces lengthwise over sauce. Spread cottage cheese mixture over pasta, sprinkle with mozzarella cheese, then cover with tomato mixture. Repeat layers of pasta, cottage cheese mixture, mozzarella cheese and tomato sauce. Sprinkle top pasta layer with a generous amount of mozzarella cheese.
Repeat process in a 9x9x2 baking dish with remaining ingredients. Cover with foil (spray lightly with oil to prevent cheese from sticking to foil) and bake 40 minutes. Remove foil and cook for 7-10 more minutes or until cheese is hot and bubbly. Let stand 10-20 minutes before cutting. Freezes well.
This is my husband’s favorite meal and is a favorite to serve to guests. I personally don’t eat it anymore due to the cottage cheese (unless anyone has any great ideas for a cottage cheese substitute), however we still make it often because it is always such a big hit and is such an easy freezer meal.
Freezing instructions: Once lasagna cools, cut into individual proportions and freeze in small Tupperware containers. Once frozen, run Tupperware under warm water, then pop out lasagna and freeze in a gallon size ziplock freezer bag. The day before serving, transfer to fridge and allow several hours for lasagna to slowly thaw. Warm in microwave or in oven.
Labels: Main Dishes