POTLUCK LASAGNA

Potluck Lasagna image

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

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12-15 servings.

Number Of Ingredients 13

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

Steps:

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, 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 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 : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 552mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.