Freezer Lasagna

Freezer Lasagna is SO EASY and such a blessing to have on hand. We make freezer lasagnas in bulk, give some away and keep some for ourselves. Here is how we do it. (VIDEO DEMONSTRATION AT THE END!)

The sauce is really up to you but I'll share what I did this time ... though each time might be a little different. You may have your own favorite recipe, favorite store-bought brand or maybe you score on a deal at the discount store?

BULK SPAGHETTI SAUCE
2lbs hamburger, browned (optional ... for a vegetarian variety use about 4c of cooked lentils)
1 large onion, diced small
1 large bell pepper, diced small (I used some of my dehydrated peppers from last year's garden)
1/2c extra virgin olive oil
1 large bowl (my large bowl is 14qts) heaping full of kale (remove stems and chop small) (I used fresh kale grown from the kale seeds we saved a few years ago)
4 qt jars home canned tomatoes or 4 large cans diced tomatoes (28oz size I think?) - liquid included
4-6oz cans tomato paste
2T salt
2T basil
2T sugar
4 or more cloves of garlic, crushed (or at least a few teaspoons of garlic powder/granules)

In a larger, heavy-bottomed stock pot saute onions and peppers in the olive oil. Add the chopped kale and continue to saute till the kale has reduced.

In a blender, blend canned/jarred tomatoes and tomato paste (this is optional; some of our diners do not appreciate chunks of tomatoes so I blend them up. Also, blending them together makes it much easier to mix in the tomato paste). I find it easiest to do one jar of tomatoes and one can of paste per blender load. Pour into the stock pot. Add the optional ground beef or lentils and spices. Taste it. Maybe you need more of something? Add it.

Cover and simmer for a while, stirring occasionally; allow to cool before using. Sometimes I make the sauce one day, let it sit over night and use it the next day ... the flavors seem to combine better.

Variations to the sauce ... try adding in other vegetables like chopped spinach, shredded zucchini, sliced mushrooms and/or carrots. You may prefer other spices like oregano and/or cayenne. Sometimes we add in sliced black olives. It's really up to you.

COTTAGE CHEESE FILLING
2 - 32oz cartons of small curd cottage cheese (you may use large curd but I prefer small)
4 eggs, whisked
1/2c - 1c grated parmesan cheese
1/2c - 1c dry parsley

Mix till well combined. The parmesan cheese and parsley are really to your preference ... maybe you would like more? Maybe less? It's up to you.

Of course you will also need a few 16oz boxes of semi-cooked lasagna noodles (keep in a pan of cold water till ready to use) and grated mozzarella cheese - a lot or a little, depending on what you like. I used one single 24oz block of whole milk mozzarella but you might prefer more (most do ... I just try to be easy on the cheese).

COOKING INSTRUCTIONS
This cooks easiest when it's thawed, therefore I highly suggest letting it sit out all day long before cooking. Cover and bake at 375 for about 35 minutes. Uncover and bake an additional 20 minutes OR until heated all the way through. FROZEN lasagna will need to cook much longer!! Bake covered for at least one hour. Check it. If it's a little cold then remove the cover and cook an addition 20 minutes or so. If it's still partially frozen keep it covered and bake till a little cold and proceed as instructed.

Maybe you have your own recipe? Or changes you've made to this one? If so, feel free to share!!