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One of my absolute favorite meals to prepare ahead of time is lasagna. The use of garden-fresh produce is what really makes this a standout dish. I always make two so I can have a freezer meal ready when needed.
Makes Two 9x13 pans, 12 servings each
Ingredients
16 ounces no-boil lasagna noodles, uncooked
Sauce Layer
2 pounds lean ground beef
2 quarts spaghetti sauce (I use my home canned sauce, found in this cookbook)
2 yellow or white onions, finely chopped
2 green bell peppers, finely chopped
6 cloves garlic, minced
2 Tablespoons oil (try my Garlic & Cayenne infused olive oil!)
2 Tablespoons dried Italian seasoning
2 Tablespoons dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground chili powder
Cheese Layer
16 ounces cottage cheese
8 ounces freshly grated parmesan cheese, reserve 4 ounces for final layer
8 ounces of freshly grated mozzarella cheese
2 large eggs, lightly beaten
16 ounces sliced provolone cheese
Directions:
Preheat oven to 350 degrees.
In a large skillet, cook ground beef over medium-high heat until browned and completely cooked through. Remove cooked beef to a paper towel lined plate and set aside.
Add oil to pan and add in onions and peppers. Sauté until tender, approximately 2-3 minutes. Be sure to scrape up any of the ground beef bits stuck onto the pan. There is a ton of flavor there!
Add garlic to onions and peppers and sauté for an additional 1-2 minutes or until garlic is fragrant.
Slowly add in spaghetti sauce. Gently stir to combine with meat and vegetables. Add in seasonings, then stir to combine and simmer on low for approximately 30 minutes.
While sauce is simmering, prepare cheese mixture - In a large bowl, combine cottage cheese, parmesan, mozzarella, and eggs. Gently mix to thoroughly combine.
Lightly grease two 9x13 baking pans with non-stick spray. To the bottom of each baking dish, evenly distribute one cup of sauce.
Place uncooked lasagna noodles to fit bottom of the dish. You may have to break a couple so that they fit properly. Add another one cup of sauce and spread evenly over the noodles.
Using a quarter-cup measuring cup, scoop cheese mixture and place six mounds on top of sauce and noodles.
Tear or cut 3 provolone cheese slices in half and add to each cheese mound and press down slightly.
Continue layering noodles, sauce, and cheeses until you reach the top of the baking dish.
Bake covered with a “tinfoil tent” for approximately 40 minutes.
Remove the aluminum foil and add additional parmesan cheese. Bake an additional 5-10 minutes until the cheese is lightly browned and completely melted.
Allow to cool for at least 20 minutes before cutting.
If freezing, allow pan to cool completely. Tightly cover the top with aluminum foil and/or plastic wrap. Stores well frozen for 3-4 months.
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