My Super Easy and Quick Lasagna
Crystal Miller

When I make lasagna I often make several at one time so I can have a few in the freezer.  I have frozen them in aluminum pans, but that can get spendy.  My mother-in-law is a great garage sale shopper and for very little expense has bought me a bunch of 9x13 pans for freezing casseroles.  This to me is the best way to freeze casserole type meals. Multiply this recipe by as many casseroles as you desire. I always decrease the hamburger amount as I increase the number of lasagnas (like 2 lbs. For 5 lasagnas).

1 pound or less hamburger
Spaghetti sauce, homemade or store bought (about 1 quart or 4 cups of sauce)
16 oz. Container cottage cheese
1 egg
2 t. Italian seasonings
1 to 2 lbs. Mozzarella cheese, grated
6 to 8 lasagna noodles

Cook hamburger, drain and add sauce.  In separate bowl mix cottage cheese, egg and Italian seasonings, set aside.  Cook lasagna noodles, drain and set aside.  Now comes the easy part.  If you are doing more than one casserole, simply line your pans side by side on your counter or table and begin making layers.  Noodles first, sauce, cottage cheese mixture, mozzarella and repeat.  I cover my pans with foil.  One tip I learned was to spray the inside of your foil with Pam and this way the cheese will not stick to the foil during cooking.  You can now freeze these to be baked on serving day.  Bake, covered, in 350 oven for 45 minutes and remove foil and bake another 15 to 20 minutes.  Let stand 15 minutes before cutting.  You can put them into the oven when they are frozen as well.  I bake at 325 for a couple of hours, checking on them now and again and adjusting temperature as needed.



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