POTLUCK LASAGNA

POTLUCK LASAGNA
Ingredients
•1 pound ground beef
•1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
•1 can (6 ounces) tomato paste
•1 tablespoon minced fresh parsley
•1/2 teaspoon minced garlic
•2 eggs
•1-1/2 cups (12 ounces) 4% cottage cheese
•1-1/2 cups ricotta cheese
•1 cup grated Parmesan cheese
•1 teaspoon salt
•1 teaspoon pepper
•6 lasagna noodles, cooked and drained
•2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
•In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat.
•In a large bowl, combine the eggs, cheeses, salt and pepper. Layer three noodles in a greased 13-in. x 9-in. baking dish. Top with half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers.
•Cover and freeze for up to 3 months. Or, cover and bake 375° for 30 minutes. Uncover; bake 25-30 minutes longer or until edges are bubbly. Let stand for 10 minutes before cutting.
•To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed. Yield: 12-15 servings.