This is a variation on a lasagna dish a coworker made for a company potluck. When I was expecting our third son, I often prepared meals and froze them. It was so nice to have a substantial entree like this one to bake. —Colleen Wolfisberg, Everson, Washington
Potluck Lasagna
Potluck Lasagna
Prep Time
30 min
Cook Time
55 min
Yield
15 servings
Ingredients
- 1 pound ground 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 large eggs
- 1-1/2 cups 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 shredded part-skim mozzarella cheese
Directions
- In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat.
- In a large bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan cheese, salt and pepper. In a greased 13x9-in. baking dish, layer 3 noodles, half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers.
- Cover and freeze for up to 3 months. Or, cover and bake at 375° for 30 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
- To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed.
Nutrition Facts
1 piece: 238 calories, 12g fat (7g saturated fat), 74mg cholesterol, 552mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 19g protein.
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