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Potluck Lasagna

TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing YIELD: 12-15 servings.
This is a variation on a lasagna dish a coworker made for a company potluck. When I was expecting our third son, I often prepared meals and froze them. It was so nice to have a substantial entree like this one to bake. —Colleen Wolfisberg, Everson, Washington

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. 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. 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. 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. To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed.

Nutrition Facts

1 slice: 238 calories, 12g fat (7g saturated fat), 74mg cholesterol, 552mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 19g protein.

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