Classic Lasagna


1 (48 ounce) container cottage cheese (about 6 cups)
4 eggs, lightly beaten
3 cups shredded Parmesan cheese, divided into 2 cups and 1 cup
13 cups red sauce
18 lasagna noodles, uncooked
2 pounds lean ground beef, cooked and drained
8 cups shredded mozzarella cheese (about 2 pounds)


Two 13x9x2-inch baking dishes
Plastic wrap
Aluminum foil


1. Combine cottage cheese, eggs, and 2 cups of the Parmesan cheese in a large bowl.

2. Lay baking dishes before you and spread ½ cup of red sauce in the bottom of each.

3. Assemble both lasagnas at once in layers in the following order: 

Layer 1
3 uncooked noodles
2 cups red sauce
1 cup cooked ground beef
1½ cups cottage cheese mixture
1 cup mozzarella

Layer 2
3 uncooked noodles
2 cups red sauce
Remaining ground beef
Remaining cottage cheese mixture
1 cup mozzarella

Layer 3
3 uncooked noodles
Remaining red sauce
Remaining mozzarella
Remaining Parmesan 

4. Wrap each dish entirely in plastic wrap. Top with foil, label, and freeze.

To Serve:

1. Thaw one entrée in the refrigerator or bake it straight from the freezer.

2. Preheat the oven to 375°F.

3. Remove plastic wrap and foil from baking dish and replace foil. Place dish on a rimmed baking sheet and bake for 1 hour if thawed, 1½ hours in frozen. Remove foil and continue baking until lasagna is bubbling and cheese is browned.

Yield: 2 entrees, 12 servings each
Freeze up to: 4 months

Try these similar recipes:

Vegetarian Lasagna

Mexican Lasagna




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