Lasagna

This is still my favorite recipe to freeze.

Please note: I've included two amounts the first amount is for one 9x13 recipe, but at the end of each ingredient in the ( ) is the amount for 8 9x9 pans which you can freeze.

1 lb ground Italian sausage (6lbs)
1 clove garlic (6)
1 TBSP crushed dried basil (1 average bottle or 1/4 cup plus 2 TBSP)
1 1/2 tsp salt (3 TBSP)
2 cups stewed tomatoes (1 #10 can)
2 6 oz tomato paste (3/4 of #10 can of tomato sauce and 4 12 oz cans of paste)
1 lb grated mozzarella cheese (6 lbs)
10 oz lasagna noodles (60 oz)
3 cups cottage cheese (18 cups)
1/2 cup grated parmesan (3 cups)
2 TBSP parsley (3/4 cup)
2 eggs beaten (12)
1/2 tsp pepper (1 TBSP)

1. Brown sausage and drain fat.
2. Add garlic, basil, salt, tomatoes and tomato paste.
3. Simmer uncovered for 30 minutes. Stirring occasionally.
4. Boil noodles as directed. (If freezing slightly under cook the noodles)
5. Combine cottage cheese, parmesan, parsley, eggs and pepper.
6. Place a layer of noodles in a 13 x 9 pan (or 9x9's)
7. Spread a layer of cottage cheese on top, then some meat sauce, and then layer of mozzarella.
8. Repeat layers once or twice more.
9. Bake for 30 minutes. (or chill and then freeze, thaw before baking and extending baking time to 45 minutes.)