For this freezer recipe I always use Italian Sausage. I purchase it at Costco in links, take it out of the skins and cook it. I don’t like grease, so I rinse the meat in a colander under hot water to get the last of the grease off it. This recipe turns out perfect just the way it is without cooking the noodles first. I freeze this in an aluminum deep dish pan.
Spring Greens Salad
Lasagna (Pan 1 deep 9×12 or 2 deep 8×8, This cooks messy, so I buy aluminum disposable)
1 lb. browned Hamburger or Italian Sausage *cooked and drained of fat
8 oz. Lasagna Noodles or 7 noodles
2 c. Cottage Cheese
Mix into Cottage Cheese:
1 T Garlic Powder, ¼ t pepper
¼ c. Parmesan Cheese
16 oz. Mozzarella OR the equivalent in Italian Blend Cheese 6 Cups
8 oz. Cheddar cheese
32 oz. Spaghetti Sauce
Order of layering:
16 oz. plain sauce,
All cottage cheese and ½ the grated cheeses,
16 oz. sauce with meat,
½ the grated cheeses.
Bake with aluminum foil tent from frozen for about 2 hours at 325° or thawed for an hour at 350°. Remove foil during last 15-20 minutes of baking. After internal temperature reaches 165° F, set out for 15 minutes covered before cutting and serving. When using an aluminum pan make sure to cook it on a baking sheet.
One loaf of French Bread
I split the loaf lengthwise. Spread cut sides with butter and minced garlic. Sprinkle with a bit of salt then put the loaf together again. Slice in 1 inch pieces and you get many small pieces touched with flavor. I wrap it up in aluminum foil and place in the oven the last 20 minutes while the lasagna is finishing.