When preparing lasagna for the freezer there's no need to precook the noodles.
12 ounces lasagna noodles, uncooked
5-6 cups spaghetti sauce
2 cups cream-style cottage cheese, or ricotta
12 ounces Mozzarella cheese, sliced or grated
1/2 cup grated Parmesan cheese
In two greased 10x6x2-inch baking dishes, make layers in the following order: half each noodles, cottage cheese, Mozzarella slices, spaghetti sauce, and sprinkled Parmesan cheese. Repeat. Make certain the dry noodles are completely covered by sauce. Wrap pans completely with foil; label and freeze.
(To make this meal incredibly rich, add one 8-ounce package cream cheese. Pinch off nickel-sized portions of cream cheese and plop evenly over lasagna just before adding the second layer of uncooked pasta.)
To thaw, take meal from freezer at least 24 hours before serving. Place in refrigerator. Bake tightly covered at 350 for about 45 minutes, or until edges are bubbly and center is hot. Take cover off during final 10 minutes of cooking time. Let stand 10 minutes before serving.