This yields a lot of sauce. What you can do is make a couple of 8x8 pans of lasagna and freeze one without cooking it in the oven. The rest of the sauce you can freeze and use on spaghetti. This usually ends up yielding me about 7-8 dinners.
1Begin by browning the ground beef. While beef is browning, cut up all onions in small
cubes. Drain all fat. Add 2 tbs. of Olive oil, and add onions. Next cut up all peppers. When onions
are cooked and somewhat light golden, add the peppers. While this is cooking cut up all
tomatoes. Once the peppers have softened, you can add the tomatoes. Add all spices and
spaghetti sauce. Cook for a minimum of 2 hours, best if cooked longer 4-6 hours. Once the
sauce is cooked, you are ready to proceed.
2Create bechamel cheese sauce for the top of
the lasagna. Melt the stick of butter. Add 3 heaping regular tablespoon of flour. Mix well. Start
adding a little milk, and mix well. Keep on adding milk little by little until the mixture is in a runny
liquid state but not too runny that will pour like milk (consistency desired such as Alfredo sauce).
Then add the bag of cheese, and half of parmesan can.
3Place a thin layer of sauce at the
bottom of the lasagna pan. Then add a layer of noodles. Then add a thick layer of sauce. Spread
2 tsp of cottage and 2 tsp of ricotta cheese on each noodle, then add another layer of noodles.
Repeat as many times as you would like. When the layers are done, pour warm bechamel
cheese sauce over last layer of naked noodles. Finish off by sprinkling parmesan cheese over
this cheese sauce.