Cook noodles according to package directions, until just shy of al dente (they will cook more when baked).

Meanwhile, brown ground beef with sausage. Drain excess fat and stir in your favorite spaghetti/pasta sauce.

In a small bowl, stir together cottage cheese, Parmesan cheese, and prepared pesto.

Start layering into pans. This recipe can make 1 9x13 inch baking pan or 2 8x8 inch baking pans. Put a very small amount of the meat sauce in the bottom of the pan.

Place a layer of noodles along the bottom of the pan(s), followed by a layer of meat sauce. Spread evenly. Next top with a thin layer of cheese/pesto mixture. Spread evenly. Sprinkle with a small amount of the mozzarella cheese.

Repeat layers until all the ingredients are used up. Top the lasagna with a thick layer of the mozzarella cheese.

If baking a lasagna right away, place pan in a preheated oven set at 350°F. Bake for 30 minutes or until cheese is melted and sauce is thick and bubbling.

Cover the remaining baking pan(s) with aluminum foil. Write the following instructions on the foil:

Freezer Lasagna

__/__/__ (Date)

*Thaw Overnight in the Fridge

*Bake uncovered at 350°F for 30 minutes

Place prepared baking pan(s) in the freezer for a meal at a later time.