1 onion, chopped (optional)
8 ounces of uncooked noodles (we like spiral or rotini noodles best)
1/3 to 1/2 jar spaghetti sauce
1 15-oz. can diced tomatoes
2 eggs, beaten
2 cups cottage cheese or ricotta cheese (we prefer cottage cheese and it’s typically much cheaper — especially if you can find it marked down!)
8 oz. mozzarella cheese, grated
1/2 teaspoon parsley (chopped fresh or dried)
salt/pepper
Brown ground beef and onion until cooked. While the meat is cooking, boil the noodles according to package directions.
Mix spaghetti sauce with diced tomatoes and browned ground beef. Set 1/2 cup of mozzarella cheese aside to sprinkle on the top. Combine the rest of the mozzarella cheese, cottage cheese, beaten eggs, parsley and salt and pepper.
Layer a third of the meat sauce, then the noodles and then the cheese mixture in a 9 x 13-inch pan. Repeat two more times. Sprinkle with cheese.
To freeze: Cover well with foil and freeze for up to a month.
To serve: Thaw overnight in the refrigerator. Bake at 350 degrees for 30 to 45 minutes (until bubbly). Let stand for 10 minutes before serving.
Serves 6.
This was printed from Money Saving
Mom®: http://moneysavingmom.com
URL to original post: http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-lasagna-casserole-day-12.html
Recipe provided by Jackie
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