Another from The Freezer Cooking Manual from 30 Day Gourmet. This makes one 9×13 dish.
3C spaghetti sauce
1C water
15oz. Kidney beans, canned, drained
10oz. Frozen corn
1 pkg. chili seasoning
12 lasagna noodles
2C. ricotta cheese
1.5C monterey jack cheese, shredded
DIRECTIONS: Combine spaghetti sauce, water, beans, corn and chili seasoning. Spread 1C of the combine sauce over the bottom of a 9×13 dish. Arrange 4 uncooked lasagna noodles over the sauce later (3 lengthwise and one cross-wise). Cover the noodles with 1C. of the combined sauce. Spread half the ricotta cheese over the sauce layer. Arrange another 4 pcs. of lasagna over the ricotta cheese and top with 1C. of the combined sauce. Spread remaining ricotta cheese over the top. Arrange the final 4 pcs. of lasagna over the ricotta. Cover the casserole with all remaining sauce.
FREEZING DIRECTIONS: Place the shredded cheese in a small plastic bag that can be taped or otherwise attached to the dish. Wrap pan tightly with freezer paper, foil or place in a 2 gallon bag. Seal, label and freeze.
SERVING DIRECTIONS: Thaw. Bake covered at 350 for 45 minutes. Uncover and sprinkle cheese over casserole. Bake uncovered for 15 minutes.
