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Print this Recipe    Bucket Lasagna

5 lbs hamburger
tomato sauce
spices as you like it.
2 large containers of cottage cheese
4 eggs
a large quantity of shredded mozzarella.
2 packages of lasagna noodles
6 (one gallon) ice cream buckets or similar container

Cook hamburger, drain. Place it back in the pan, and add tomato
sauce and spices as you like it.

In another large bowl, mix two large containers of cottage cheese,
four eggs, and salt and pepper.

A third bowl has a large quantity of shredded mozzarella. Open two
packages of lasagna noodles. Place all the ingredient bowls and
pans in a row on the counter. Then take 6 (one gallon) ice cream
buckets or similar container. Layer as follows:

small amount of sauce
sauce (it is important that all of the uncooked noodles are covered in sauce)
cottage cheese
cottage cheese
mozzarella cheese to cover top

You end up with six lasagnas, and only 3 dirty pans. Freeze. Once
solid, slip from the ice cream bucket, and place in gallon Ziploc
bags. Now they go back in the freezer, taking up much less space.
I use the ice cream bucket because it makes it the exact correct
size and shape for my 5 quart crockpot. You may find another
container that works better for you.

When its lasagna eating day, just pop it in the crockpot on LOW,
and let it go all day.


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4 of 4 people found the following review helpful:
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this is my recipe - and a correction, January 29, 2004 - 04:26 PM
Reviewer: Linda Stolz from Vancouver Island, Canada
just want to add something to the above: When I wrote this recipe (1995-ish), crockpots cooked at lower temps than some of the new ones do. If you have a new one, you might wish to consider shortening the time you cook this. Hope this helps, Linda Stolz

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