Lasagna is another classic recipe for which there are many variations. Although it can be time consuming to make, it is a delicious meal and an ideal freezer food.
I will admit that I don’t make lasagna on a regular basis. In fact, I don’t know if I have made it for Andy since we’ve been married. Gasp! So I pulled out my Mom’s lasagna recipe and made a batch for dinner as well as a batch for the freezer. It was then that I remembered how much I enjoyed lasagna – and resolved to make this recipe more often. I especially liked it with sausage, but it is also tasty with hamburger.
Whatever recipe you chose, lasagna freezes well. If you are going through the trouble to make lasagna, it is worth the time to make a double batch for the freezer. It doesn’t take much more time and you’ll be glad to have another lasagna in the freezer.
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1/2 cup diced onion
2 tablespoons cooking oil
1 pound Italian sausage (or hamburger)
1/2 teaspoon garlic salt
1 tablespoon oregano
1 tablespoon basil
1/4 teaspoon pepper
2 (6 ounce) cans tomato paste
3 cups cottage cheese
2 eggs, slightly beaten
1 pound Mozzarella cheese
1/2 cup grated parmesan cheese
10 ounces lasagna noodles
Saute onion in oil under tender. Add sausage (or hamburger) and cook until brown. Drain excess fat. Add garlic salt, oregano, basil, pepper and tomato paste. Simmer 30 minutes, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions. Combine cottage cheese with beaten eggs.
Place half the lasagna noodles in a 9×13 baking dish. Spread half the meat sauce over the lasagna. Add half the cottage cheese. Spread with half mozzarella cheese and sprinkle with half the parmesan cheese. Repeat layers.
Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. One pan of lasagna makes 12 servings. You can also also make one large pan or two smaller ones by following this same recipe.