Make Once, Eat Twice Lasagna

1. 1

   Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce; set aside. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper.

2. 2

   Drain noodles. Spread 1 cup meat sauce in each of two greased 13x9-in. baking dishes. Layer each with three noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese.

3. 3

   Cover and freeze one lasagna for up to 3 months. Cover and bake remaining lasagna at 375u00b0 for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

4. 4

   Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375u00b0 for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

* Per serving · 4 servings · Values may vary.