lasagna (freezer stock)

4 packages lasagna noodles

2 family packages of ground meat

Already fried and cooled

3 LG cottage cheese or ricotta

6 eggs

10 frozen spinach bundles

Salt and pepper

Italian seasoning

1 bundle of celery diced

2 LG onions diced

2 green or red peppers diced

Garlic

2 cans diced 

6 cans pasta sauce

4 bricks cheese shredded

Parmigan

Foil pans with lids 

(I like 2 sizes. Cake and meatloaf)

Ziploc bags to pack them in

Boil pasta JUST to not rigid.

** even if it is ready to bake. Ready to bake recipes require more liquid and I did not like the texture. Lay noodles flat to cool on a clean dish towel.

Mix cottage cheese with eggs, spinach and seasonings.

Mix celery, onions, peppers, garlic and diced tomatoes with 3 cans of pasta sauce.

Set out all foil pans and add a bit of pasta sauce to the bottom of each to avoid sticking.

Take your 4 bowls and set up for assembly.

(Meat, cottage cheese mixture, pasta veggie mix and shredded cheese)

Lay out pasta noodles in the bottom of each pan overlapping a bit so it's a solid bottom. I often use more noodles on this level than "just enough".

Add ground beef as the next layer. Not to heavy but don't be stingy.

Noodles again - use scissors to cut to right size.

Cottage cheese mixture

Noodles again and press down

Shredded cheese

Noodles again and press down.

Pasta veggie sauce

Now repeat until to reach the top of you pan.

On the very top pour some basic pasta sauce and tap pan to eliminate air and get it down in.

Top with parmesan and a lid.

Place in Ziploc bags.

Bake from frozen for 90 minutes at 350.

Serve with Caesar salad and fresh bread.

"Bon appetit!"

Extras???

We containered the last bits of sauce and meat as a ready to go meat sauce!