Lazy Lasagna (Bulk Recipe)

12 ounces lasagna noodles, uncooked
5-6 cups spaghetti sauce (try this recipe, or use your favorite)
2 cups ricotta cheese
12 ounces mozzarella cheese, sliced or grated
1/2 cup grated Parmesan cheese
8-ounce package cream cheese

1. In three 8 x 8 baking dishes, make layers in the following order: *
   -dry noodles
   -ricotta
   -mozzarella
   -spaghetti sauce
   -sprinkled Parmesan cheese
2. Pinch off nickel-sized pieces of cream cheese and distribute evenly just under the second layer of noodles. Repeat rest of layers. Make sure dry noodles are completely covered by sauce.
3. For the pan(s) you want to bake now, cover in foil and leave in the refrigerator for at least a couple of hours or overnight to allow the noodles to soften.
   
4. For the pans you want to eat later, wrap completely with foil, label, and freeze.
5. If applicable, thaw 24 hours in refrigerator. Bake tightly covered at 350 degrees for about 45 minutes, or until edges are bubbly and center is hot. Remove foil during final 10 minutes of cooking time. Let stand 10 minutes before serving.
   

*You can use whatever combination of pans that works best for your family. For example, you might make a 9 x 13, an 8 x 8, and a small loaf pan. DON'T use a big pan if you can't eat it all. Instead, make several small pans and freeze without baking. The disposable tin foil pans work well, but you can even freeze the lasagna in regular metal pans as long as you can spare the pans for awhile.

You will be amazed how wonderful the frozen lasagna tastes. You can freeze it for months, yet it's every bit as good as baking it fresh. This is another great meal to give to new moms or families with sickness, etc. They'll love you forever. --Sarah