Who likes to cook one night and have dinner for two nights? I do! I do! That is just what this recipe allows you to do. You get to have your lasagna one night and freeze it too. It makes two pans of 8″x8″ lasagna. This lasagna is the comfort food you need as we approach the beginning of fall. This recipe is so yummy, filled with melted cheese and tomato sauce. So get your apron on and let’s get started making two dinners.
Here are the ingredients you will need: 1 lb. ground beef, 1/2 of an onion, Prego Traditional Sauce the large (45 oz) jar, 9 strips of lasagna noodles broken in half, large curd cottage cheese (24 oz. drained), 4 cups of Mozzarella cheese shredded, 1 cup of Parmesan cheese.
Start by preparing your lasagna noodles. Break the 9 noodles in half so you have 18 noodles. Then prepare according to the package.
While the noodles are cooking, brown your beef with your onion and then drain off the excess fat. Next, add your Prego sauce and mix it together with the meat.
Then drain your cottage cheese. This is an important step, because if you don’t drain it, the lasagna will be too runny. Trust me I have skipped this step before and I regretted it.
Now you are ready to start layering your lasagnas. Get out two 8″x8″ pans. I used one glass pan for the one I baked and a tin foil pan for the lasagna I was going to freeze. Just make sure the pan you are going to freeze is freezer safe. You can also make this recipe in one 9″x13″ pan if you want to cook it all the same night and not freeze one.
Put a layer of sauce on the bottom of each pan.
Layer noodles on top of the sauce.
Put a layer of sauce on the noodles.
Sprinkle a layer of Mozzarella cheese on the sauce layer.
Add a layer of cottage cheese.
Layer noodles on cottage cheese.
Keep layering the noodles, sauce, Mozzarella cheese, cottage cheese, until you have used all 9 noodles on each dish (3 layers of 3 noodles) and then end by sprinkling 1/2 of a cup of the Parmesan cheese on top of each lasagna.
Now you can bake the one you are having for this meal in the oven at 350 degrees for 1 hour. Then let it sit for 10 minutes before cutting.
The second lasagna can be covered with heavy foil, labeled, and put it in the freezer. Thaw it in the refrigerator the day before you want to serve it. Then bake it uncovered for 1 hour at 350 degrees. Let it set for 10 minutes before cutting. Now you have two meals to enjoy. Bon appétit!
- 1 lb. ground beef
- 1/2 onion (diced)
- Prego Traditional Sauce Large (45 oz.) jar
- 9 strips of lasagna noodles broken in half
- 24 oz. container of large curd cottage cheese (drained)
- 4 cups of shredded Mozzarella cheese
- 1 cup Parmesan cheese (1/2 of a cup on the top of each lasagna)
- Start by preparing your lasagna noodles. Break the 9 noodles in half so you have 18 noodles. Then prepare according to the package. While the noodles are cooking, brown your beef with your onion and then drain off the excess fat. Next, add your Prego sauce and mix it together with the meat. Then drain your cottage cheese. This is an important step, because if you don't drain it, the lasagna will be too runny. Trust me I have skipped this step before and I regretted it. Now you are ready to start layering your lasagnas. Get out two 8"x8" pans. I used one glass pan for the one I baked and a tin foil pan for the lasagna I was going to freeze. Just make sure the pan you are going to freeze is freezer safe. You can also make this recipe in one 9"x13" pan if you want to cook it all the same night and not freeze one. Put a layer of sauce on the bottom of each pan. Layer noodles on top of the sauce. Put a layer of sauce on the noodles. Sprinkle a layer of Mozzarella cheese on the sauce layer. Add a layer of cottage cheese. Layer noodles on cottage cheese. Keep layering the noodles, sauce, Mozzarella cheese, cottage cheese, until you have used all 9 noodles on each dish (3 layers of 3 noodles) and then end by sprinkling 1/2 of a cup of the Parmesan cheese on top of each lasagna. Now you can bake the one you are having for this meal in the oven at 350 degrees for 1 hour. Then let it sit for 10 min before cutting.
- The second lasagna can be covered with heavy foil, label it, and put in the freezer. Thaw it in the refrigerator the day before you want to serve it. Then bake it uncovered for 1 hour at 350 degrees. Let it set for 10 minutes before cutting.