Lasagana is an easily freezable meal, and this recipe is yummy! I always make a double batch when I make it–one to serve for dinner and one to freeze for later. If you only want to make one (which, why??), you can just half this recipe.
You’ll need the following ingredients:
- 2 lbs ground beef
- 1 tsp minced garlic
- 2 tbsp fresh basil (always use fresh if you have it–it makes all the difference!)
- 24 oz tomato paste
- 32 oz tomato sauce
- 12 lasagna noodles (I use whole wheat so I can pretend like it’s healthy)
- 24 oz small curd cottage cheese (small curd is a must or it will be too runny)
- 24 oz ricotta cheese
- 4 eggs
- 1 c parmesan cheese, shredded
- 4 tbsp dried parsley (or use fresh if you have it)
- 2 tsp salt
- 1 tsp pepper
- 8 c mozzarella cheese, shredded
First, boil your lasagna noodles according to package directions. I always add a bit of olive oil to prevent the noodles from sticking together. When you’re finished, drain the noodles and set them aside to cool.
Next, brown the ground beef. Drain and rinse with hot water to get the extra grease off.
Put the meat back in the pan and add garlic, basil, tomato paste and tomato sauce. Bring the mixture to a boil, reduce the heat, and simmer for 30 minutes.
While your meat is simmering, mix together the cottage cheese, ricotta cheese, eggs, parmesan cheese, parsley, salt and pepper.
Grease 2 lasagna pans (I use one regular pan and one disposable pan to freeze) and layer each pan with 3 lasagna noodles.
Add 1/4 of the beef mixture to each pan.
Follow that up with 1/4 of the cottage cheese mixture in each pan.
Complete the first layer with 2 cups of mozzarella cheese each.
Top that with 3 more noodles and repeat your layers (1/2 of the remaining beef mixture per pan, 1/2 of the remaining cottage cheese mixture per pan and 2 more cups of mozzarella cheese each).
When you’re finished, bake the pan you plan to serve immediately on 350 for 30 minutes, or until the cheese is bubbly.
For the pan you plan to freeze, just top it with the plastic lid that comes with disposable pans.
Wrap the entire thing in plastic wrap, then in aluminum foil.
If you want to skip the disposable pan, you can. Just prepare both lasagnas in regular baking pans and bake them both. Serve one and refrigerate the one you plan to freeze overnight so that it sets well. Then, cut it in half and freeze the halves in two gallon-sized Ziploc freezer bags. This also works well if you’re only feeding 2-3 people because you can thaw them one at a time.
Either way you choose to freeze it, it should hold fine in a regular freezer for 2-3 months and in a deep freezer for 4-6 months.
When you plan to serve it, set it in the fridge to thaw overnight. Then bake at 350 for 30-45 minutes.