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Potluck Lasagna

By: Colleen Wolfisberg

"'This is a variation on a lasagna dish a co-worker made for a company potluck,' says Colleen Wolfisberg, who usually doubles the recipe. 'When I was expecting our third son, I often prepared meals and froze them,' recalls the Everson, Washington cook. 'It was so nice to have a substantial entree like this one to bake.'"

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Prep Time:
30 Min

Cook Time:
55 Min

Ready In:
1 Hr 25 Min

Servings (Help)

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Original Recipe Yield 12 servings

Ingredients

1 pound ground beef
1 (14.5 ounce) can Italian stewed tomatoes, cut up
1 (6 ounce) can tomato paste
1 tablespoon minced fresh parsley
1/2 teaspoon minced garlic
2 eggs
1 1/2 cups small curd 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 mozzarella cheese

Directions

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, cheeses, salt and pepper. Layer three noodles in a greased 13-in. x 9-in. x 2-in. baking dish. Top with 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 degrees F for 30 minutes. Uncover; bake 25-30 minutes longer or until edges are bubbly. Let stand for 10 minutes before cutting.
To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed.