Directions:

• Make the meat sauce: In a deep skillet, brown 2 pounds of ground beef* see notes for using frozen ground beef.
  
• Then add 2 chopped onions, 1 grated carrot, and 1 sliced celery stalk. Once the onions are sweating, add 13 oz of drained canned mushrooms (if using) and cook until the veggies are heated and soft. Add the spices (1 tsp oregano, 2 tsp salt, and 1 tsp pepper).
  
• Add in the pasta sauce, give it a good stir, and turn it off. The meatsauce is ready for assembling. Set it aside.
  
• Place nine pieces of the dried lasagna noodles inside the pan that you will be assembling the lasagna in (work with one pan at a time so they don't stick). Cover the pasta with boiling water and soak the noodles for 4 minutes.
  
• Meanwhile, make the ricotta cheese filling by mixing together two containers of ricotta cheese, 1 egg, 2/3 cup of grated parmesan cheese, and 1/2 cup dried parsley in a medium-sized mixing bowl. Set aside.
  
• Assemble freezer lasagnas: drain the pasta noodles and hang over the rim of a colander so they don't stick (noodles should flex).
  
• Add 1.5 cups of meat sauce to the bottom of the pan, then top with three noodles, 1/2 cup ricotta cheese filling, 2/3 cups shredded mozzarella, 2 Tbsp shredded parmesan, and 1.5 cups of meat sauce. Top with three noodles and repeat, ending with the last layer of meat sauce, 1 1/2 cups of mozzarella, and 2 Tbsp parmesan cheese. Sprinkle the top with dried parsley. 
  
• Repeat the process with the second pan. Cover disposable pans with heavy-duty foil and label the tops with a Sharpie titled "Freezer Lasagna", "Bake at 350°F for 1 hour". Then freeze for up to 3 months.