Easy lasagna recipe that can be made ahead and frozen to be cooked later.
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Author Sarah | Must Have Mom
1# ground Italian sausageor lean ground beef
114 1/2 oz can diced petite tomatoes
115 oz can tomato sauce
1/2cupgrated Parmesan cheese
2cupsshredded mozzarella cheese
In a large saute pan cook sausage, onion and garlic over medium heat, stirring occasionally, until no longer pink.
Drain grease and return to pan.
Stir in 2 Tbsp of the parsley, the basil, sugar, tomatoes, and tomato sauce.
Heat to boiling, stirring occasionally.
Mix together cottage cheese, 1/4 cup of Parmesan cheese, the oregano and remaining 1 Tbsp of parsley in a medium bowl.
In a 9x13 pan (or 2 8x8 pans), spread 1/2 of the sausage mixture on the bottom. Cover the sausage mixture with the uncooked noodles (they will cook later during normal cooking and don't need to be boiled ahead).
Spread half the cottage cheese mixture over the noodles.
Sprinkle with 1 cup mozzarella cheese
Add a layer of uncooked noodles
Top with remaining sausage mixture
Top with a layer of uncooked noodles
Cover with remaining ricotta cheese mixture
Sprinkle with remaining mozzarella cheese and remaining 1/4 cup of Parmesan cheese.
Then freeze: Cover with a layer of plastic wrap pushed down against the cheese. Then wrap in a layer of foil, label and freeze.
To cook: Thaw in fridge overnight and bake covered at 350 degrees F for 45 minutes, uncover and bake an additional 15-20 minutes until hot and bubbly. If cooking from frozen add an additional 35-45 minutes until hot and bubbly.