Bucket Lasagna

Total Time
45mins
Prep
0 mins
Cook
0 mins

This is a method of preparing Lasagna which makes 6 dinners which can be frozen and re-heated in a crockpot.

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Ingredients

Nutrition

Directions

  1. I cook a large package of hamburger (apx 5 lbs), drain.
  2. Place it back in the pan I cooked it in, (don't dirty another pan) and add tomato sauce and spices as you like it.
  3. In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper.
  4. A third bowl has a large quantity of shredded mozzarella.
  5. Open two packages of lasagna noodles, either no-bake or regular. I prefer the regular, they are thicker--he no bake kinda disappear in my lasagna because they are so thin.
  6. Place all the ingredient bowls and pans in a row on the counter.
  7. Then I take 6 (one gallon) ice cream buckets or similar container.
  8. Layer as follows: noodles, sauce, cheese and repeat til done.
  9. That is it! You end up with six lasagnas, and only 3 dirty pans.
  10. 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.
  11. When its lasagna eating day, just pop it in the crockpot on LOW, and let her go all day...come home, dinner is ready!