Recipe taken from The Freezer Cooking Manual by 30 Day Gourmet
12 ounces cottage cheese
2 cups mozzarella cheese, shredded
1/3 cup chopped parsley (reduce amount if using dried)
1 teaspoon onion powder
1/2 teaspoon dried basil
1/8 teaspoon black pepper
32 ounces spaghetti sauce
3/4 cup ground beef, cooked
9 lasagna noodles, uncooked
3/4 cup water (for firmer pasta decrease to 1/2 cup)
In a large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended. Set aside. In a medium bowl, mix together and cooked ground beef. In a 9x13-inch glass baking dish, spread 3/4 cup meat sauce on the bottom. Layer 3 uncooked noodles on top of the meat sauce. next spread 1/2 of the cheese mixture and 1-1/2 cups meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cheese mixture. Top with remaining 3 noodles and remaining meat sauce. Pour water around the outside edges.
To freeze, place dish in a 2-gallon freezer bag. If you want to wrap it in foil, cover the top of the lasagna with wax paper or plastic wrap and then foil. The acid in the tomato sauce will leave small holes in the foil. Label, seal and freeze.
To serve, bake thawed lasagna covered at 375 degrees for 45 minutes. uncover and bake additional 15 minutes. Let stand 10 minutes. Serve with grated Parmesan cheese, if desired. If cooking from a frozen state, add 30 minutes to the total baking time.
A meatless sauce was used for the nutritional analysis.
Per Serving: 233 Calories; 10g Fat (37.3% calories from fat); 15g protein, 12g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 554mg Sodium
Exchanges: 1-1/2 Grain (Starch); 1-1/2 Lean Meat; 1 Fat