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
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
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, cottage cheese, ricotta cheese, Parmesan cheese, salt and pepper. In a greased 13-in. x 9-in. baking dish, layer three noodles, 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 a meat thermometer reads 160°. Let stand for 10 minutes before cutting.
To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed. Yield: 12-15 servings.