Easy Freezer Lasagna

Instructions

1. 01

   In a large sauce pan or Dutch oven, combine, ground beef, onion and garlic. Cook on medium-high heat until meat is browned and cooked through (break the meat up as it cooks). Drain off any grease.

2. 02

   Add the broth, diced tomatoes, tomato paste, sugar, spices and bay leaf. mix to combine. Bring the mixture to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Add salt and pepper, to taste and remove from heat and allow mixture to cool. Remove and discard bay leaf.

3. 03

   In a medium size bowl combine the cottage cheese, Parmesan and parsley; mix to combine. Spray two 8 x 8 inch aluminum pans with not stick spray and set aside.

4. 04

   For each pan of lasagna, spread a little sauce on the bottom of the pan. Top with 3 -4 lasagna noodles, Spoon additional sauce over the noodles. Top with cottage cheese and evenly spread, sprinkle with mozzarella cheese and repeat layers ending with mozzarella.

5. 05

   To Freeze: Cover each pan with a sheet of waxed paper or parchment paper and then cover with 2 layers of heavy duty aluminum foil. Label and date the dish along with the cooking instructions.

6. 06

   To Bake: Thaw the lasagna completely in the refrigerator. Preheat oven to 350 degrees and remove parchment paper. Place the lasagna on a baking sheet, and cover lasagna with a sheet of aluminum foil that has been sprayed with non stick spray. Bake for 40 - 45 minutes, remove foil and cook and additional 10 minutes. Let cool and serve.