Scale of Difficulty or Time Commitment: 2 (because you spread each layer instead of dumping it all in the dish)
*Note: in this recipe I also took the ingredients below and split them into two 8x8 pans. Each makes 6 good sized servings. So if I were making them for just me I would have cooked one for dinner and frozen the other.
1 package Lasagna Noodles (oven ready or regular)
2 Cans/Jars Spaghetti Sauce (At least one of the jars needs to be Meat Sauce)
2 16oz containers of Cottage Cheese
Shredded Mozzarella Cheese
Parmesan Cheese (The almost powdery kind that comes in a bottle)
Step 1: In 13x9 inch pan spread sauce to cover. Then place a layer of uncooked lasagna noodles.
Step 2: Spread another layer of sauce over the Lasagna Noodles, followed by a layer of cottage cheese (one container worth), Sprinkle generously with Mozzarella Cheese, followed by a layer of Parmesan Cheese.
Step 3: Add another layer of uncooked noodles then Repeat step 2.
Step 4: Add a third and final layer of uncooked lasagna noodles. Spread a generous layer of sauce over the noodles followed by both Mozzarella and Parmesan cheese.
Step 5: Bake at 350 F, covered with foil for 1 hr. Remove foil and cook an additional 15 min.
When making to freeze, first line dish with plastic wrap. Once assembled freeze for 6+ hours. Then place dish in a sink of room temperature water, about 1-2 deep. Leave for 1 min. then easily remove the frozen lasagna from the dish and slide into a Gallon Freezer ZipLock Bag. Once in the bag, slide plastic wrap out. Remove as much air as possible and seal.
When baking, after having been frozen. Just cut open the bag and place the frozen lasagna into dish, let thaw before cooking or add roughly 15 extra minute to the cooking time.
*And yes, if you want to make your own sauce and meat then go ahead and just substitute them in!