Ingredients

(makes 3)

1 16-ounce box lasagna noodles divided into three aluminum containers
4 cups mozzarella cheese, grated
1 24-ounce container cottage cheese
1 8-ounce cream cheese
1/2 cup parmesan cheese
10 cups bulk sauce

Directions

Do not pre-cook noodles. In three greased or lined with aluminum foil 8-inch baking dishes, make layers in the following order: 3 noodles broken to fit into each pan, cottage cheese, mozzarella cheese, nickel-size dollops of cream cheese plopped evenly all over the sauce. Repeat. Wrap pans with foil (double layer), label 350 degrees for 45 minutes) and freeze.

To serve. Thaw overnight in refrigerator. Bake at 350 degrees for 45 minutes. Take cover off for final 10 minutes. Let stand 10 minutes before serving. (If there's any extra water upon thawing, just pour it off.)