This is a variation on a lasagna dish a coworker made for a company potluck. When I was expecting our third son, I often prepared meals and froze them. It was so nice to have a substantial entree like this one to bake. —Colleen Wolfisberg, Everson, Washington
Ingredients
1 pound ground beef
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1 can (6 ounces) tomato paste
1 tablespoon minced fresh parsley
1/2 teaspoon minced garlic
2 large eggs
1-1/2 cups 4% cottage cheese
1-1/2 cups ricotta cheese
1 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
6 lasagna noodles, cooked and drained
2 cups shredded part-skim mozzarella cheese
Instructions
1In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat.
2In a large bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan cheese, salt and pepper. In a greased 13x9-in. baking dish, layer 3 noodles, half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers.
3Cover and freeze for up to 3 months. Or, cover and bake at 375° for 30 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
4To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed.
