I freeze a lot of things, and I know Sherry made meals for her in laws and froze them weekly. I've never tried to freeze mac and cheese, but the grocery store does it so I can't see why it wouldn't work. I usually freeze lasagna before cooking, but it's OK after cooking too. Cabbage rolls freeze well, as do muffins, cookies, bread. I make "hot pockets" with bread dough and filling. Amanda makes them with frozen bread dough, instead of making her own but she'll do it my way eventually, LOL. I've filled dough with pizza sauce, mushrooms, canadian bacon and cheese, I've used reuben ingredients, I've filled with meatballs and cheese, ham and swiss and mustard, chicken and broccoli, beef, cheese and onions/peppers that have been grilled. I freeze meatloaf and meatballs, both before and after cooking and Elery smoked a bunch of ribs and we froze them, they were great reheated with sauce. Soups nearly always freeze well, except the creamy ones which sometimes separate. Chili freezes well, as does goulash. Good luck, you're a good friend. And stay the heck out of those hospitals, as soon as you can! Annie

Thank you Nancy and Terri! Everyone I asked around here was giving me a different answer so I thought I would check at the CF. Terri, I used to post here for a long time then I got away from cooking after my Mom died since it is just me I cook for. Now that I have my new kitchen I should spend some more time here. I've got to start giving my new KA mixer a workout - right now it is just a decoration on my counter. LOL I am going away for a girl weekend and I was asked to prepare the food. Those cousins of mine are in for a carboyhydrate rich cheesy chocolately weekend with a little spring salad thrown in and a few bottles of wine of course. LOL I am bringing lasagna, Greek pasta salad, dough to make pizzas, tortilla roll ups, chocolate chip/cherry/skor cookies, 7 layer bars, maybe if I find enough time I will make butter tarts. Spring mixed greens to have with the lasagna. I am trying to find a vinagrette that they might like. My cousin doesn't like Dijon mustard and that is what I put in my vinagrette. LOL Oh well. We are also going to barbeque something but my cousin is in charge of that. All the sauces are cooling so I am ready to start putting the lasagna together. I was just holing off for an answer here. Terri, by the way I hope you had a wonderful birthday! Thanks again. Anne

Hello! I freeze cottage cheese as well as cream cheese. But as the first person said the cheeses do change texture. They can still be eaten but will not have that smooth creamy feel in your mouth. It will be slightly granular. I use cottage cheese in my lasagna sometimes in place of the ricotta if I can't get it in the shop. I use the frozen cream cheese to make cheese cake and it is fine. You will have to mix the cheeses once thawed, but I find they freeze fine. I freeze milk, butter, soured cream, bags of grated cheese and sometimes blocks (grated freezes better) buttermilk. I freeze egg whites if I make a custard and use the yolks only. My daughter calls me the freezer queen lol

I've made this recipe several times. Calls for uncooked lasagna noodles. Not sure how it would translate to whole wheat noodles, but you can use it for guidance as to amount of water/liquid. (originally found on the lasagna box) VIRGINIA'S EASY LASAGNA 1 lb. ground beef 32 oz. thick spaghetti sauce 1 1/2 c. water 2 c. (15 oz. container) Ricotta or sm. curd cottage cheese 3 c. (12 oz.) shredded Mozzarella or Monterey Jack cheese 1/2 c. grated Parmesan cheese 2 eggs 1/4 c. chopped parsley 1 tsp. salt 1/4 tsp. pepper 8 oz. lasagna, uncooked Brown beef in 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8 to 10 servings. Lasagna will expand to fill empty spaces.