Potluck Lasagna

13 ingredients
4 steps

Ingredients

  • 1 pound ground beef
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon minced garlic
  • 2 large eggs
  • 1-1/2 cups 4% cottage cheese
  • 1-1/2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 lasagna noodles, cooked and drained
  • 2 cups shredded part-skim mozzarella cheese

Directions

  1. 1
    In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat.
  2. 2
    In a large bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan cheese, salt and pepper. In a greased 13x9-in. baking dish, layer 3 noodles, half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers.
  3. 3
    Cover and freeze for up to 3 months. Or, cover and bake 375° for 30 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
  4. 4
    Thaw in refrigerator overnight. Bake as directed.

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