I don't make lasagna often...if I do, it's the Slow Cooker Lasagna. But lots of extended family are coming to stay with us for Thanksgiving this year so I am prepping and freezing any meals for while they are here.
This is the lasagna recipe I use when I make a traditional lasagna and it's called "Easy" because it's not a complicated, all day event. Anyone who has a traditional Italian grandmother will probably hate this recipe, but hey, it's better than Stouffer's!
Easy Freezer Lasagna
1 lb ground beef or italian sausage
1/3 cup chopped onion
28 oz jar marinara or spaghetti sauce (we like Trader Joe's Marinara)
10-12 uncooked lasagna noodles (the # needed will depend on how they fit in your pan)22 oz cottage cheese
16 oz shredded mozzarella cheese, shredded (one of the only cases where I buy cheese pre-shredded!)
Sprinkle of dried parsley
1/2 cup water
Brown the ground beef with the onion until cooked through. Drain. Return to the sauce pan and add the marinara sauce. Stir to combine, then set aside to cool.
In a greased 9 x 13" pan, spread a big spoonful of the sauce in the bottom of the pan. Next layer half the noodles, breaking them if needed to fit into the pan. Next spread half the sauce, half of the cottage cheese, and half of the shredded cheese. Repeat with the remaining ingredients. Sprinkle the top with dried parsley (this step is just for looks!)
Pour the water around the outer edges of pan. Cover with foil. (If you are freezing the lasagna, stop at this point*) Bake covered for 1 hour at 375 degrees. Uncover and let stand 10-15 minutes before cutting
*Freezer cooking directions:
Remove from freezer and let thaw before baking. This usually takes over 24 hours in the frig.