Vegetable Lasagna

Ingredients:

48 ounces cottage cheese (6 cups)
4 eggs, lightly beaten
3 cups shredded Parmesan cheese, divided into 2 cups and 1 cup
11 cups red sauce
18 lasagna noodles, uncooked
8 ounces sliced mushrooms
1 zucchini, chopped
1 carrot, sliced thin
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 cups shredded mozzarella cheese (about 2 pounds)

Supplies:

Two 13x9x2-inch foil baking dishes
Plastic wrap
Aluminum foil

Directions:

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

2. Toss vegetables together in a large bowl to combine.

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

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

Layer 1
3 uncooked noodles
1½ cups red sauce
1½ cup vegetables
1½ cups cottage cheese mixture
1 cup mozzarella

Layer 2
3 uncooked noodles
1½ cups red sauce
Remaining vegetables
Remaining cottage cheese mixture
1 cup mozzarella

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

5. 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 if 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