Make-Ahead Beef Lasagna

This may seem like a classic beef lasagna, but a container of Vegetaball’s Pesto adds so much more flavor than your typical recipe. A combination of ricotta and cottage cheese makes for cheesy, creamy layers. The best part about this lasagna recipe is that you can freeze the unbaked lasagna for up to three months, which will come in handy during the busy holiday season.

Ingredients:

12 uncooked lasagna noodles

1 (24oz) container 4% small-curd smooth-and-creamy cottage cheese

1 (16oz) container ricotta cheese

2 large eggs, lightly beaten

½ cup Vegetaball’s Pesto

1 teaspoon salt

2 ½ cups (10oz) shredded mozzarella cheese, divided

1 pound lean ground beef

½ cup finely chopped onion

2 (24oz) jars tomato-and-basil pasta sauce

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Directions:

1. Preheat the oven to 375°F. Prepare noodles according to package directions.

2. Meanwhile, stir together cottage cheese and the next 4 ingredients. Stir in 1 cup mozzarella cheese.

3. Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until the meat crumbles and is no longer pink; drain. Stir in pasta sauce.

4. Layer 1 cup beef mixture, 3 noodles, and 2 ½ cups cottage cheese mixture in a lightly greased 13x9 inch baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 ½ cups  mozzarella cheese.

5. Bake, covered, at 375F for 40 to 45 minutes. Uncover and bake for 20 minutes or until the cheese is browned. Let stand for 10 to 15 minutes before serving.

6. Note: Freeze unbaked lasagna for up to 3 months. To bake, thaw in the refrigerator for 24 hours. Let stand for 30 minutes; bake as directed.