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Classic Lasagna: Large Pan

Source

Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Ingredients

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1 48-ounce container cottage cheese (about 6 cups)
4 eggs lightly beaten
3 cups shredded Parmesan cheese divided into 2 cups and 1 cup
13 cups Basic Red Sauce page 178
18 lasagna noodles uncooked
2 pounds lean ground beef cooked and drained
8 cups shredded mozzarella cheese (about 2 pounds)
Two 13x9x2 inch baking dishes (or deeper)
Plastic wrap
Aluminum foil

Comments & Personal Notes

Ok recipe but far too cheesy for my liking. Needs only 1layer of cheese at top and 1layer of ricotta cheese. Takes Forever to set up.

Comment from lisamckroeker — posted about 10 years ago

Family loved this. Took no time to prep. Added sauteed green pepper and onion.

Comment from Joline Atkins — posted over 6 years ago

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

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