I was interested in making a lasagna that could be frozen and used for later use...I threw in some stuff I had in the fridge for "secret ingredients" (which I am about to divulge), and it was honest-to-goodness the best lasagna we've ever had. I made 2 lasagna's out of the below ingredients, and my measurements are purely estimates, so take liberties where you see fit!
Lasagna (makes 2, 9x13 pans) - Make one for tonight, and freeze one for a friend!
about 17-18 lasagna noodles, uncooked
1 lb. lean ground beef
1 lb. pork sausage
1 15 oz. carton ricotta cheese
2 c. cottage cheese
4 oz. cream cheese, softened
28 oz. jar cabernet marinara (or your favorite spaghetti sauce)
2 cans diced tomatoes, partially drained
1 can stewed tomatoes
1 tsp. Italian seasoning
1/2 bag of fresh spinach leaves
1-2 cans mushrooms, drained
1 onion, finely chopped
2 tsp. fresh minced garlic
s&p to season
4 c. mozzarella - divided
2 c. fresh shredded parmesan
1 c. shredded or sliced muenster cheese
1 c. fresh shredded asiago cheese
In large sauce pan, brown sausage and ground beef with garlic and onion on medium. Meanwhile, in separate bowl, mix eggs, ricotta, s&p to taste, cottage cheese and cream cheese together until well blended, set aside. Once the meat is cooked, add spaghetti sauce, all 3 cans of tomatoes, Italian seasoning, spinach and mushrooms. Simmer for 20 minutes or so, continuing to stir until well incorporated. While that's simmering, mix all the rest of the shredded cheeses together.
In 2, 9x13 pans, pour enough sauce to thinly cover bottom of each pan. Cover that layer of sauce with the dry lasagna noodles (about 4 and a half, one will be broken to fit the short end of the pan). Pour a layer of sauce on top of this, then a layer of the wet cheese mixture, then a sprinkle of the dry cheese . To complete lasagna, place another layer of noodles, then cheese mixture, then sauce, then a whopping topping of the rest of the cheese for the top.
Set one of the fridge to get cool enough to put in freezer. Cover with foil. Freeze for later.
For the room temperature lasagna - Cover with foil, bake at 375 for 45 minutes. Remove foil, and bake an additional 15 minutes or until cheese is golden and bubbly.
For the frozen lasagna - there are 2 ways to cook it. I write both on the foil and let the recipient decide. 1) From Frozen, leave foil on and bake at 375 for 1 hour, remove cover and bake for 30 additional minutes or until the cheese is golden and bubbly. -or- 2) Thaw in fridge for 8 hours. Bake with foil for 1 hour, remove foil, bake an additional 15 minutes or until cheese is golden and bubbly.