Ingredients
1 pound ground beef1 can (14-1/2 ounces) Italian stewed tomatoes, cut up1 can (6 ounces) tomato paste1 tablespoon minced fresh parsley1/2 teaspoon minced garlic2 large eggs1-1/2 cups 4% cottage cheese1-1/2 cups ricotta cheese1 cup grated Parmesan cheese1 teaspoon salt1 teaspoon pepper6 lasagna noodles, cooked and drained2 cups shredded part-skim mozzarella cheese
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat.
In 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.
Cover and freeze for up to 3 months. Or, cover and bake 375° for 30 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed.
