Freezer Lasagna

This is the vegetarian version, but if you want to add meat then cook 1 lb of ground beef or Italian sausage and add it to your tomato sauce.

15 oz. ricotta cheese
1 1/4 cups Parmesan cheese, grated
1/2 minced fresh basil
1 large egg, lightly beaten
1/2 tsp salt
1/2 tsp pepper
6 cups tomato sauce
12 no boil lasagna noodles
4 cups shredded mozzarella

1. Mix the ricotta, 1 cup Parmesan, basil, egg, salt, and pepper until well combined
2. Spread 1/4 cup of tomato sauce over the bottom of a 9x13 baking dish. Place 3 noodles on the top of the sauce and drop 3 TBL of the ricotta mixture down the center of each noodle, then spread it to an even thickness. Sprinkle evenly with 1 cup of the mozzarella. Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering two more times.
3. For the final layer, place the 3 remaining noodles on the top. Spread the remaining 1 1/4 cups sauce over the noodles. Sprinkle the remaining1 cup mozzarella and then the remaining 1/4 cup Parmesan. Spray a large sheet of foil with vegetable spray and over the lasagna
4. Add a second layer of foil and freeze in the freezer for up to 2 months
5. Defrost it in the refrigerator for 24 hours, then allow to sit at room temperature for 1 hour before baking.
6. Bake for 15 minutes. Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer, Let cool for 10 minutes before serving.