Layers of Italian sausage and beef in marinara with cottage cheese, mozzarella, Monterey Jack, provolone, and Parmesan — assembled, frozen, and ready to bake straight from the freezer. Sunday dinner made simple.
Ingredients
- ½ lb sweet Italian chicken sausage, casing removed
- ½ lb lean ground beef
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp black pepper
- ½ Tbsp Italian seasoning
- 3 cups marinara sauce
- ½ cups water or chicken broth 8 lasagna noodles, uncooked
- ½ cups cottage cheese
- ½ cups shredded mozzarella
- 1 cup shredded Monterey Jack
- 1 cup shredded provolone
- ½ cup grated Parmesan cheese
Instructions
Brown sausage and ground beef in a large skillet. Add onion and garlic and cook until softened.
Season with garlic powder, salt, pepper, and Italian seasoning. Stir in marinara sauce and broth.
Simmer 5 minutes then remove from heat and cool completely. In a freezer-safe 9×13 pan, spread a thin layer of sauce.
Layer uncooked lasagna noodles over sauce. Spread cottage cheese, then sprinkle mozzarella, Monterey Jack, and provolone.
Repeat layers until ingredients are used, finishing with sauce. Top with Parmesan cheese.
Cover tightly with plastic wrap and foil. Label and freeze up to 3 months.
Cooking From Frozen Remove plastic wrap. Cover with foil and bake at 375° for 60 minutes.
Uncover and bake 15 minutes until bubbly and golden. Rest 10 minutes before slicing.