(Shared recipe submitted by Vanessa Swaney.)
Vanessa writes: "After I bake this, we eat half and cut the other half into single serving size and freeze in bags. Lasagna whenever you want without the big mess!"
- 2 pounds ground beef
- 1 clove garlic
- 1 tablespoon parsley flakes
- 1-1/2 teaspoons dried oregano
- 2 teaspoons salt
- 2 cups canned tomatoes with juices
- 1 can (12-ounces) tomato paste
- 3 cups cottage cheese
- 2 teaspoon salt
- 2 eggs
- 1-1/2 teaspoons pepper
- 2 tablespoons parsley flakes
- 9 lasagna noodles
- Grated Parmesan cheese
- 12 ounces shredded mozzarella cheese
Preheat oven to 375° F. Brown meat; drain. Add the remaining sauce ingredients; simmer. Mix the cheese filling ingredients well with mixer. Meanwhile, cook noodles for 12 minutes or until al dente. Drain and rinse in cold water.
Butter a 13x9-inch pan. Alternate layers starting with the noodles, then ground beef mixture, sprinkle on Parmesan cheese, cottage cheese mixture, and then mozzarella cheese. Do this three times. Bake for 30 minutes.
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Notes: This can be frozen before or after baking.
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