LASAGNA

* Makes 2 lasagnas, each serves 8 people

1 1/2 packages oven bake lasagna noodles (16 oz packages)

2 lbs ground beef

1 lb ground sausage

1 bag of spinach

1 teaspoon minced garlic

3 (26 oz) jars spaghetti sauce

3 cups cottage cheese

1/2 cup water

3 cups shredded part-skim mozzarella cheese, divided

1 Tblsp dried parsley flakes

1 tsp salt

½ tsp pepper

1 1/2 cups grated parmesan cheese

1/2 cup shredded Parmegano Romano cheeses

Cooking Directions:

* Brown beef & sausage over medium heat; drain. Set aside in large bowl.

* Saute spinach with garlic and mix into meat and add sauce.

* In a separate large bowl, combine the cottage cheese, 2 ½ cups mozzarella cheese, 1 cup parmesan & 1/4 c Parmegano Romano cheeses, parsley, salt, and pepper.

* Spread 1 cup of meat sauce in bottom of two greased 9x13 baking dishes. Layer each with 3 noodles, 1 cup ricotta mixture and 1 ½ cup meat sauce. Repeat layers twice. Top with remaining parmesan & mozzarella cheeses.

Freezing Directions:

* Cover with plastic wrap, then foil. Freeze one lasagna up to 3 months. 

Reheating Directions:

* Remove from freezer 30 minutes before baking. Remove plastic wrap then recover with foil and bake at 375 for 60-70 minutes. Uncover, bake 10 minutes longer or until bubbly. Let stand 10 minujtes before cutting.

* makes 2 lasagnas that each serve 8 people