Make and Freeze Lasagna!!!

Ingredients

28 oz jar spaghetti sauce
1 lb. ground beef, browned or 1 lb. Italian sausage, browned
8 oz. jar mushroom pieces, drained
16 oz. container ricotta cheese
1 egg, beaten
1 T. Italian seasoning
8 lasagna noodles, uncooked and divided
2 c. shredded Monterrey Jack cheese ( I couldn't find any plain Monterrey Jack cheese so I just substituted mozzarella cheese, I've also used the Italian blend bag cheese)
2 c. shredded mozzarella cheese

Directions

1. Combine sauce,browned beef/sausage, and mushrooms; set aside (I did not use mushrooms)

2. Mix ricotta cheese, egg, and Italian seasoning together; set aside.

3. Layer as follows in each of 2 ungreased 9x5 loaf pans or 9x13 pans:

one cup meat sauce,
 lasagna noodles,
1/2 cup ricotta cheese mixture,
1/2 cup Monterrey Jack cheese and 1/2 cup mozzarella cheese.
Repeat layers.

I then covered with aluminum foil and then wrapped it a couple times with plastic, just make sure its fully covered. Now it is ready for the freezer.

When ready to prepare, thaw overnight in the refrigerator.  Remove Plastic wrap and bake at 350 degrees for 1 1/2 hours.

And then enjoy!