Lasagna-Freezer Style

This is from my Taste of Home Freezer Pleasers cookbook and I love it. You can either cook it as soon as you make it, or stick it in the freezer and use another day. Super simple and yummy. Enjoy!!
Lasagna
1 lb. ground beef
1 can Stewed tomatoes, cut up
1 can tomato paste (6 oz.)
1 tbsp. minced parsley
1/2 tsp. minced garlic
2 eggs
1 1/2 c. cottage cheese
1 1/2 c. ricotta cheese
1 c. grated Parmesan cheese
1 tsp. salt
1 tsp. pepper
6 lasagna noodles, cooked and drained
2 c. shredded part skim mozzarella cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat.

In a large bowl, combine the eggs, cheeses, salt and pepper. Layer three noodles in a greased 13x9 inch dish. Top with half of the cottage cheese mixture, 1 c. mozzarella cheese and half of the meat sauce. Repeat layers.

Cover; may be frozen up to 3 months. If not freezing, bake at 375 degrees for 30 minutes. Uncover; bake 25-30 minutes longer or until edges are bubbly. Let stand for 10 minutes before cutting.

To use frozen lasagna: Thaw in refrigerator overnight. When ready to cook, use instructions above.