Yields 2-8 to 12 serving lasagnas
2 pounds ground beef
2 pounds ground Italian sausage
1 box (16 oz) lasagna noodles
3 jars (24 oz each) pasta sauce
2 cans (3.8 oz each) sliced olives
2 lb large curd cottage cheese
32 oz Mozzarella cheese, shredded
1. Brown the ground beef and sausage; drain. Add pasta sauce and olives. Simmer until noodles are cooked.
2. In a pot, bring water to a boil. Cook noodles until tender.
3. Spray 2 lasagna pans (I use the disposable ones from the dollar store) with cooking spray. Layer 3 noodles, 2 cups meat sauce, 1/2 cup cottage cheese and 1 cup Mozzarella cheese. Repeat so that there are 3 layers ending with 2 cups of Mozzarella cheese.
4. Cover and freeze one for up to 3 months. Cover and cook the other one for about 30 minutes at 350°F or until heated through.
TO USE FROZEN LASAGNA: It is probably best to defrost it and then warm it up at 350°F until it is heated through (probably about 45 minutes). If you can't defrost it, you can heat it at 425°F for an hour to an hour and a half until heated through.