24 ounces cottage cheese (about 2 3/4 cups)
30 ounces ricotta cheese (about 3 1/4 cups)
1/2 cup parmesan cheese
2 eggs
1 tablespoon dried parsley, optional
18 ounces oven-ready lasagna noodles, broken in half
2 pounds mozzarella cheese (sliced or shredded)
13-15 mini Foil Pans
In a bowl, combine cottage cheese, ricotta cheese, parmesan, eggs, parsley and 8 ounces of the mozzarella cheese.
Spread a small amount of the pasta sauce over the bottom of each of the 13-15 mini lasagna pans.
Lay a lasagna noodle on top of the sauce. You will have to break them. Spread the cheese mixture over the noodles, followed by more sauce.
Continue this same process with three more layers and top with the remaining noodles. Spread sauce over the top noodles followed by the remaining mozzarella cheese.
Cover pan with foil and bake at 350F degrees for 30-35 minutes.
For the ones you want to put in the freezer, let them cool, cover pans securely with foil, and put in the freezer.
If you want to eat some tonight, remove foil and continue to bake and additional 5-10 minutes or until the cheese starts to brown and the lasagna is bubbly.
Allow to cool for at least 10 minutes before serving.
To cook the lasagnas from frozen, bake uncovered, frozen lasagnas at 350 degrees for 1 hour. You can also prepare the lasagnas in the microwave. Thaw slightly in order to be able to remove them from the pans, pop them out of the foil pans, place on a microwave-safe dish, and microwave on high for 8-10 minutes.
Total Cost: $28.25 or $2.02 each
72 ounces spaghetti sauce (3 24-ounce jars), $3.00
24 ounces cottage cheese (about 2 3/4 cups), $4.96
30 ounces ricotta cheese (about 3 1/4 cups), $4.98
1/2 cup parmesan cheese, .41¢
2 eggs, .19¢
1 tablespoon dried parsley, optional, .15¢
18 ounces oven-ready lasagna noodles, broken in half, $3.60
2 pounds mozzarella cheese (sliced or shredded), $4.96
13-15 mini Foil Pans, $3.00
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