Potluck Lasagna Recipe

Potluck Lasagna Recipe

  • 1 pound ground beef
  • 1 (14.5 ounce) can Italian stewed tomatoes, cut up
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon minced garlic
  • 2 eggs
  • 1 1/2 cups small curd 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 mozzarella cheese
  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. In a large bowl, combine the eggs, cheeses, salt and pepper. Layer three noodles in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers.
  2. Cover and freeze for up to 3 months. Or cover and bake 375 degrees F for 30 minutes. Uncover; bake 25-30 minutes longer or until edges are bubbly. Let stand for 10 minutes before cutting.
  3. To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed.
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