Make Ahead Lasagna

I like preparing meals two or three at a time, eating one the day I make it and freezing the other two for meals later in the month. The meal I make most regularly this way is Lasagna.




Making three at once helps save money as well, this is how...

When I make 3 lasagnas I purchase two boxes of noodles, two cans of sauce, one 500 ml tub of cottage cheese, 1 package of frozen chopped spinach (I use half) and 2 cups of mozzarella.

Already it is obvious I only buy two or less of each item, however if I was making just one I would still need to buy at least one of each. Buying multiples and dividing it up among 3 pans maximizes materials and time.

Here's my recipe:

While noodles are boiling, mix together 500 ml of cottage cheese and 1/2 package of frozen chopped spinach (about one cup). Add salt and pepper. You can also add some mozzarella to this filling, but I do not to save money.



Once noodles are boiled, drain. Open two cans of pasta sauce. Start layering, noodles, sauce, noodles sauce. Some where in the middle pour 1/3 of the filling and spread out evenly.

Finish with a layer of sauce, and top with shredded mozzarella cheese.

Bake one at 350F for 30 minutes. Wrap other two pans in tin foil** and freeze. Lasagna can keep in the freezer for about a month and a half.

When ready to cook, de-thaw in fridge overnight the day before then when ready, place in oven bake at 350F for 30 to 40 minutes. I have also de-thawed at room temperature for 8 or so hours if I forgot the night before.

** the tinfoil can be folded gently and used again, or in my area tin foil is recyclable.