Photo by ex.libris

Serving Size: 8

Ingredients
2 lbs italian sausage
3 large garlic cloves, minced
1 medium white onion, diced
2 tablespoons olive oil
11 lb package lasagna noodles
2 containers of fresh ricotta cheese
2 cups mozzarella cheese, shredded
2 15 oz cans diced tomatoes
2 tablespoons oregano
10 slices provolone cheese
red pasta sauce

Directions
1. Preheat oven to 350 degrees.
2. Look at lasagna package for directions on how to cook the noodles. Remove noodles a couple of minutes prior to them being finished. (They will cook the rest of the way in the oven)
3. In a large saucepan add olive oil. Once hot add garlic and then onions. Cook until onions are clear.
4. Stir in sausage, cook until done.
5. Cook red pasta sauce per the directions.
6. In a large mixing bowl combine meat mixture, both kinds of cheese, diced tomatoes and oregano. Mix well.
7. In a large baking dish place 1 layer of lasagna noodles, then 1 layer of meat and cheese mixture. Keep making layers until dish is full.
8. Pour red pasta sauce on top and layer with provolone cheese.
9. Bake for 30-40 minutes.

Freezing Directions
1. Allow lasagna to cool.
2. Divide portions up according to how much you’ll want to defrost at a time.
3. Place in freezer safe container or plastic bag.
4. Will stay good frozen 2-3 months.

Defrosting Directions
1. Remove from freezer.
2. Place in refrigerator for 24 hours or place on microwave safe plate and defrost in microwave.
3. Reheat by microwave or in oven.

Photo by joshbousel

Serving Size: 8

Ingredients
1 1/2 pounds ground beef
1 pound ground pork
1 cup bread crumbs
1/3 cup whole milk
1/2 medium white onion, finely chopped
2 garlic cloves, minced
1 large egg
1 cup ketchup, divided
1 tablespoon fresh parsely, chopped
1 tablespoon sweet basil
salt and freshly ground pepper, to taste

Directions
1. Preheat oven to 400 degrees. Line baking sheet with aluminum foil.
2. In small mixing bowl combine bread crumbs and milk. Stir and set aside for at least 5 minutes.
3. In a large mixing bowl combine beef, pork, onion, garlic, egg, 1/2 cup ketchup, parsely, basil, salt and pepper. Then add bread crumb mixture, stir gently.
4. Place meat mixture on prepared baking sheet and form it into a loaf.
5. Place in oven and bake for 44-55 minutes or until internal temperature reaches 160 degrees. Brush with ketchup twice while baking. Let meatloaf stand for 5 minutes before seving.

Freezing Directions
1. Let meatloaf cool thoroughly.
2. Divide up desired portions, or freeze the whole loaf. Either way place in freezer safe container.
3. Good frozen 2-3 months.

Defrosting Directions
1. Remove from freezer.
2. Place in the refrigerator for approximately 24 hours or remove from freezer container and place on microwave safe plate and defrost until thawed. Or preheat oven to 350 degrees and bake for 10-15 minutes.

Photo by topquark22

Serving Size: 6

Ingredients
1 box jumbo pasta shells
1 10 oz package frozen spinach, thawed
1 24 oz container cottage cheese
1 15 oz container ricotta cheese
1 cup mozzarella cheese, shredded
2 teaspoons oregano
8 slices mozzarella cheese
red pasta sauce

Directions
1. Cook pasta shells according to package directions.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl combine spinach, cottage cheese, ricotta cheese, shredded mozzarella and oregano.
4. Stuff all pasta shells with mixture and place in a large baking dish.
5. Pour red sauce over pasta and place mozzarella slices on top.
6. Bake for 30 minutes.

Freezing Directions
1. Allow to cool.
2. Divide up desired portions and place in freezer safe containers.
3. Good frozen 2-3 months.

Defrosting Directions
1. Remove portion from the freezer.
2. Place in the refrigerator for apporximately 24 hours or remove from freezer container and place on microwave safe plate and defrost until thawed.

- You also have the option of freezing just the spinach mixture and preparing the pasta once mixture is defrosted. The mixture by itself can be frozen up to 4 months.