Small Pan Vegetable Lasagna from Fix, Freeze, Feast

The days are getting shorter and the weather chillier. How about making 4 pans of small vegetable lasagna at once for a warm, hearty dinner tonight with 3 more to freeze or give away? Here's the complete recipe from our time-saving book, Fix, Freeze, Feast.

— Don't forget that you can win a copy of this book (along with five others!) by becoming our friend on Facebook and leaving a comment on the Back-to-School Discussion Board until September 30, when we'll choose five winners!

Vegetable Lasagna: Small Pan

Makes 4 entrées, 4–6 servings each

1 (48-ounce) container cottage cheese (6 cups)
4 eggs, lightly beaten
3 cups shredded Parmesan cheese, divided into 2 cups and 1 cup
11 cups Basic Red Sauce
24 lasagna noodles, uncooked
4 cups assorted vegetables in bite-size pieces (mushrooms, zucchini, carrots, onions, green and red bell peppers are nice)
8 cups shredded mozzarella cheese (about 2 pounds)
Four 12½- by 6½- by 3-inch foil loaf pans
Plastic wrap
Aluminum foil

1. Mix cottage cheese, eggs, and 2 cups of the Parmesan in a large bowl.
2. Lay baking dishes before you and spread ¼ cup red sauce in the bottom of each.
3. Assemble all four lasagnas at once in layers in the following order:

Layer 1
2 uncooked noodles
¾ cup red sauce
½ cup vegetables
¾ cup cottage cheese mixture
½ cup mozzarella

Layer 2
2 uncooked noodles
¾ cup red sauce
½ cup vegetables — or whatever remains
¾ cup cottage cheese mixture — or whatever remains
½ cup mozzarella

Layer 3
2 uncooked noodles
1 cup red sauce — or whatever remains
1 cup mozzarella
¼ cup Parmesan

4. Wrap each pan entirely in plastic wrap. Top with foil, label, and freeze.

To Cook One Entrée

1. Thaw one entrée in the refrigerator or bake it straight from the freezer.
2. Preheat the oven to 375ºF.
3. Remove plastic wrap and foil from baking dish and replace foil. Bake for 45 minutes if thawed, 1 hour if frozen. Remove foil and continue baking until lasagna is bubbling and cheese is browned.