Lasagna for freezing

Ingredients:

• 18 lasagna sheets
• 2 tbsp. l. olive oil
• 900 g raw Italian sausage without casings
• 450 g of ground beef
• 3 cloves garlic, crushed
• 1 can (170 g) of tomato paste
• 2 cans of 400g canned whole tomatoes
• 1 tbsp dried basil
• 2 tbsp. l. dried parsley
• 1.5 cups of cottage cheese
• 1.5 cups ricotta
• 2 large eggs, beaten
• 0.5 cup + 3 tablespoons grated Parmesan
• 18 slices of Parmesan
• Slices of ciabatta or baguette, for serving
• Halved cherry tomatoes tossed with chopped fresh basil, to serve
• Additional device: 3 foil bread pans measuring 21x11x6 cm.

Preparation:

1. Line a baking sheet with plastic wrap.
   
   Bring a large pot of water to a boil and add a pinch of salt. Cook the lasagna noodles until al dente, 5-7 minutes. Drain, then lay the noodles flat on a lined baking sheet and set aside until ready to assemble.
   
2. Meanwhile, heat the olive oil in a large skillet or saucepan over medium heat. Add the sausage, ground beef, and garlic and cook until the meat is completely browned, about 5 minutes. Drain all but 2 tablespoons of fat (if needed), add the tomato paste, and cook for 1 minute. Add the tomatoes and crush them with a spoon. Add the basil, 1 tablespoon of parsley, and 1 tablespoon of salt. Bring to a boil and simmer for 25-30 minutes.
3. In a medium bowl, combine the cottage cheese, ricotta, beaten eggs, 1/2 cup grated Parmesan, 2 teaspoons salt, and the remaining 1 tablespoon parsley and mix well.
4. Before assembling, cut or tear the lasagna sheets in half crosswise.
5. To collect each form, add just enough meat sauce (about 1/4 cup) to cover the bottom of each of the three foil pans. Place 4 lasagna half-sheets on top of the sauce, slightly overlapping. Top with 0.5 cups of the cottage cheese mixture, spreading it evenly. Top with 3 slices of mozzarella, then 0.5 cups of meat sauce, then 4 lasagna half-sheets, slightly overlapping.
6. Top with 1/2 cup of the cottage cheese mixture, spreading it evenly, 3 slices of mozzarella, and 1/2 cup of meat sauce. Finish with 4 overlapping lasagna noodle halves, 1/2 cup of meat sauce, and 1 tablespoon of grated Parmesan.
7. At this point, the lasagna can be covered with foil and stored in the refrigerator for up to 2 days, or wrapped in foil and frozen.
   
   

   Tips for baking frozen food

   
   Place the frozen lasagna on a baking sheet, cover with foil, and bake at 350°F (175°C) for 1 hour. Remove the foil and bake until heated through and the sauce is bubbling, another 20-25 minutes.
8. Preheat the oven to 350°F (175°C). Place the lasagna pans on a baking sheet and bake until the lasagna is heated through and the sauce is bubbling, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes with basil.