Prep: 20 min l Total: 1 hour, 35 min
2 lb. ground beef
2 eggs, beaten
5 cups shredded mozzarella cheese, divided
2 containers of 15 oz cottage cheese
1 cup grated parmesan cheese, divided
½ cup fresh parsley, chopped (or 1/3 cup dried)
2 jars (26 oz) spaghetti sauce
2 cups water
24 lasagna noodles, uncooked
Preheat oven to 350. Brown meat in a large skillet. Meanwhile, mix egg, 2 ½ cups of mozzarella cheese, the ricotta cheese, ½ cup parmesan cheese, and parsley until well blended; set aside.
Darin meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto the bottom of two 13X9 pans; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture, and 1 cup of sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce (4 total layers). Sprinkle with remaining ¼ cup of parmesan cheese. Cover with greased foil. Write bake time and temp. on one pan’s foil and put in the freezer (to bake, go directly from freezer to 325F oven for about 2-2 1/2 hours ).
Bake 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve. Makes 12 servings, 1 piece each.