Classic Lasagna: Small Pan

Modified from Fix, Freeze, Feast

1 (48 oz) container cottage cheese (6 cups)

4 eggs, lightly beaten

3 cups Parmesan, shredded

13 cups Basic Red Sauce (I use the small batch, doubling with a little extra)

24 lasagna noodles, uncooked

2 lbs ground beef (we mixed in turkey and sausage), cooked and drained (we also added in some peppers, onions and mushrooms)

8 cups mozzarella, shredded

Combine cottage cheese, eggs and 2 cups Parmesan in large bowl.

Now to make the lasagnas, layer as below. First spread a little sauce in each of 4 pans. We layered as directed, but didn't measure.

Layer 1

2 uncooked noodles

1 cup red sauce

1/2 cup cooked meat

3/4 cup cottage cheese mixture

1/2 cup mozzarella

Layer 2

2 uncooked noodles

1 cup red sauce

1/2 cup cooked meat (rest of it)

3/4 cup cottage cheese mixture (rest of it)

1/2 cup mozzarella

Layer 3

2 uncooked noodles

1 cup red sauce (rest of it)

1 cup mozzarella

1/4 cup Parmesan

Wrap each dish in plastic wrap with top with foil and freeze.

To Cook an Entree:

Thaw in fridge or cook from freezer.

Preheat to 375.

Remove wrap and foil and then put back just foil. Bake for 45 minutes if thawed, 1 hour if frozen. Remove foil and baking until bubbly and cheese is bubbly.