Potluck Lasagna

1 pound ground beef
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese

In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.

In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.

Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.

To use frozen lasagna: Thaw in fridge overnight. Bake as directed.

*I sometimes substitute spaghetti sauce for the stewed tomatoes.