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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This is a variation on a lasagna dish a co-worker made for a company potluck, says Colleen Wolfisberg, who usually doubles the recipe. When I was expecting our third son, I often prepared meals and froze them, recalls the Everson, Washington cook. It was so nice to have a substantial entree like this one to bake. Ingredients:
1 pound ground turkey or beef |
1 can (14-1/2 ounces) italian stewed tomatoes, cut up |
1 can (6 ounces) tomato paste |
1 tablespoon minced fresh parsley |
1/2 teaspoon minced garlic |
2 eggs |
1-1/2 cups (12 ounces) 4% cottage cheese |
1-1/2 cups ricotta cheese |
1 cup grated parmesan cheese |
1 teaspoon salt |
1 teaspoon pepper |
6 lasagna noodles, cooked and drained |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat.
2. In a large bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan cheese, salt and pepper. In a greased 13-in. x 9-in. baking dish, layer three noodles, half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers.
3. Cover and freeze for up to 3 months. Or, cover and bake 375° for 30 minutes. Uncover; bake 25-30 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before cutting.
4. To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed. Yield: 12-15 servings.
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