Go Back

Freezer Lasagna Recipe (Makes Two!)

Print Recipe
Ingredients Method

Ingredients
  

  • 2 tbsp. Olive oil
  • 2 tbsp. Minced garlic
  • 16 oz sliced mushrooms
  • 9 oz bag baby spinach
  • Salt and pepper
  • 32 oz cottage cheese
  • 2 tbsp Italian seasoning
  • 4 eggs
  • 1 tsp salt
  • 1 cup parmesan cheese
  • 64 oz 2-3 jars tomato or pasta sauce
  • 2 boxes oven-ready lasagna noodles about 30 noodles
  • 32 oz shredded mozzarella cheese

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the garlic and saute for a few minutes.
  2. Then add mushrooms and cook for about 5 minutes, until they start to soften.
  3. Add the entire bag of spinach and cook until mushrooms are completely soft and spinach is wilted. Add salt and pepper.
  4. Put cottage cheese, Italian seasoning, eggs, salt, and parmesan in a food processor and blend until creamy.
  5. Mix cheese mixture with spinach and mushrooms.
  6. In two separate 9 x 13 baking dishes or foil pans, spread a few spoonfuls of sauce on the bottom. (If freezing the way I did, line a baking sheet with foil.
  7. Then do the following layers in order in each pan: 3-4 lasagna noodles, 1 cup sauce, 1 cup cheese/veggie mixture, 1 cup mozzarella cheese. Do this two more times.
  8. After the third complete layer, add another layer of noodles, 1 cup sauce, and top with mozzarella cheese. Add other seasonings on top if desired.
  9. If baking from fresh or thawed from frozen, bake at 350 covered for 40 minutes, then remove the cover and bake for another 10 minutes.
  10. If baking from frozen, bake at 425 covered for 1 hr 15 minutes, then remove the cover and bake for another 10 minutes.