Cook Once, Eat Twice Easy Lasagna
Prep: 20 min l Total: 1 hour, 35 min
2 lb. ground beef
2 eggs, beaten
5 cups shredded mozzarella cheese, divided
2 containers of 15 oz cottage cheese
1 cup grated parmesan cheese, divided
� cup fresh parsley, chopped (or 1/3 cup dried)
2 jars (26 oz) spaghetti sauce
2 cups water
24 lasagna noodles, uncooked
Preheat oven to 350. Brown meat in a large skillet. Meanwhile, mix egg, 2 � cups of mozzarella cheese, the ricotta cheese, � cup parmesan cheese, and parsley until well blended; set aside.
Darin meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto the bottom of two 13X9 pans; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture, and 1 cup of sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce (4 total layers). Sprinkle with remaining � cup of parmesan cheese. Cover with greased foil. Write bake time and temp. on one pan�s foil and put in the freezer (to bake, go directly from freezer to 325F oven for about 2 1/2 hours ).
Bake 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve. Makes 12 servings, 1 piece each.