Lasagna is an intimidating dish for many. It seems like it ought to be really difficult. It conjures images of Italian grandmothers slaving over stoves for days. But this recipe is a breeze, especially since the sauce could already be sitting in your freezer. And it’s just about as easy to make two as one, so you can assemble two and put one in the freezer for an easy meal that is so much better than one of those Stouffer’s frozen lasagnas— and cheaper, too. You could play around with this recipe and add vegetables, if you like. You could also use no-cook noodles, but I believe you would then need to add more liquid.

Oven-Ready Lasagna

2 cups Soy meat substitute sauce
6 oz. tomato paste
2 t. driedbasil (or 2 T. fresh)
2 cups (16 oz.) small curd cottage cheese
1 egg
6 cooked lasagna noodles
4 cups shredded mozzarella cheese
1/3 c. shredded Parmesan cheese

In a saucepan, combine sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. Spoon a third of the sauce into a greased 13×9x2 baking dish. Layer with three noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining sauce and mozzarella.

Cover and bake at 350 for 30 minutes. Uncover; sprinkle with parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.