Lasagna

This is a recipe that my mom made while I was growing up. I love lasagna but it takes forever to make and it creates so many dishes! Due to how much time and energy it takes to make, I always make extra and freeze it. This recipe is a double recipe but today I decided to double that and I was able to freeze 6 extra lasagnas. The extra lasagnas were frozen in varying pan sizes. Some were 13×9 and others were in smaller pans. I also typically only do two layers, so if you prefer more layers it will make less. The original recipe doesn’t have any vegetables in it but I have started adding some to at least make it a little “healthier.”

Ingredients:

• 2.5-3 pounds ground beef (sometimes I use less because I add vegetables)
• 64 ounces jar spaghetti sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces lasagna noodles (I have started buying oven ready noodles. If you buy regular, then you will need to cook them for a few minutes first)
• 32 ounces ricotta cheese
• 16 ounces cottage cheese
• 3 cups parmesan cheese
• 4 cups mozzarella cheese
• Italian Seasoning
• Parsley

Vegetables:

The list below is what I like to add but you could add any of your favorites. I don’t have any exact amounts that I add. I typically just add what I think looks like a good balance.

• Mushrooms
• Tomatoes
• Onion
• Frozen Spinach(make sure to squeeze out the excess water)

Directions:

1. Brown ground beef. Pour off fat.
2. Add salt, pepper, spaghetti sauce, and vegetables to the ground beef.
3. Mix ricotta and cottage cheeses together.
4. In 13×9 pan layer noodles, sauce, ricotta and cottage cheese, parmesan, and mozzarella.
5. Repeat layering.
6. Top with Italian seasoning and parsley.
7. Cover with aluminum foil.
8. Bake at 350° for 45-55 minutes.
9. Remove foil and bake 15 minutes uncovered.
10. Remove from oven and let stand 15 minutes.