Potluck Lasagna
Quick Cooking
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"This is a variation on a lasagna dish a co-worker made for a company potluck," says Colleen Wolfisberg, who usually doubles the recipe. "When I was expecting our third son, I often prepared meals and froze them," recalls the Everson, Washington cook. "It was so nice to have a substantial entree like this one to bake."
SERVINGS: 12-15
CATEGORY: Main Dish
METHOD: Freezer
TIME: Prep: 30 min. Bake: 55 min. + standing
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 eggs
- 1-1/2 cups (12 ounces) 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 (8 ounces) shredded part-skim mozzarella cheese
Directions:
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.
In a large bowl, combine the eggs, cheeses, salt and pepper. Layer three noodles in a greased 13-in. x 9-in. baking dish. Top with half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers.
Cover and freeze for up to 3 months. Or cover and bake 375° for 30 minutes. Uncover; bake 25-30 minutes longer or until edges are bubbly. Let stand for 10 minutes before cutting.
To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed. Yield: 12-15 servings.