Blog Posts

Freezer Meal: Extra Summer Veggie Lasagna

This week we want to share our favorite freezer meals!  This weekend I was so grateful to have some lasagna in our freezer.  We’ve had a whirlwind of a summer.  Our Japanese exchange student just left yesterday and I wanted to get our house back in order- but I had about 50 lbs of apricots I was trying to pit and dry.  My kitchen (and the rest of my house) just feels like it’s in chaos.   The last thing I wanted to do was add to the mess by making dinner.

Enter- the frozen lasagna! Wahoo!!

Freezer Meal: Extra Summer Veggie Lasagna. Lasagna is CLASSIC for being freezer friendly! Start with our recipe next time you want to double up and freeze one!

We don’t prepare many freezer meals just for the sake of having it in the freezer, but with the same amount of effort, I will double our lasagna dish whenever I make it.  The first thing I always start with in making dinner for my family, is to decide how much veggies I can pack into our dish!  So, I used the summer squash I had in my garden, and then some from my fridge.  Yellow squash, zucchini, spinach, and carrots.

Freezer Meal: Extra Summer Veggie Lasagna. Lasagna is CLASSIC for being freezer friendly! Start with our recipe next time you want to double up and freeze one!

I put all these veggies into a food processor and mixed it into our marinara sauce– easy as that!

Freezer Meal: Extra Summer Veggie Lasagna. Lasagna is CLASSIC for being freezer friendly! Start with our recipe next time you want to double up and freeze one!

Then, I prepared two lasagna pans! One to cook tonight- and one to put in my freezer.   Some tips from our process:

  1. I DO NOT pre-cook the lasagna before freezing.  You can do it either way, but since we’ll have to put it in the oven post-freezing, why cook twice?!  I prefer once, so the entire UN-Cooked lasagna goes in our freezer.
  2. Neither do I pre-cook my lasagna noodles! Never have, and I NEVER buy the special “No-cook” noodles.  Not necessary.
  3. I never spend a day freezing meals. You can just double your dinner and freeze them one at a time. Resulting in the build up quite a supply doing it this way.
  4. You can use a variety of containers for freezing your lasagna.  I prefer the disposable aluminum pans, but you can also use reusable freezer containers if you choose.
  5. If you bake from frozen, your cooking time may possible double! You can also thaw it first, then cooking time will be normal.

(Full Recipe Below)

Freezer Meal: Extra Summer Veggie Lasagna. Lasagna is CLASSIC for being freezer friendly! Start with our recipe next time you want to double up and freeze one!

We’d love to know what meals you love to freeze!  Please share below.

Freezer Meal: Extra Summer Veggie Lasagna. Lasagna is CLASSIC for being freezer friendly! Start with our recipe next time you want to double up and freeze one!

Freezer Meal: Extra Summer Veggie Lasagna. Lasagna is CLASSIC for being freezer friendly! Start with our recipe next time you want to double up and freeze one! http://www.superhealthykids.com/freezer-meal-extra-veggie-lasagna/

Freezer Meal: Extra Summer Veggie Lasagna

Ingredients
  • 2 medium – zucchini
  • 2 medium – squash, summer
  • 2 medium – carrot
  • 1 cup – spinach
  • 2 cup – spaghetti or marinara sauce
  • 2 cup – cottage cheese, lowfat
  • 2 cup – mozzarella cheese, shredded
  • 1 tablespoon – cream cheese, low fat
  • 1/4 cup – Parmesan cheese
  • 1 large – egg
  • 8 ounce – lasagna noodles, dry
Directions
  1. Using a food processor, chop all veggies into very small pieces. Blend with marinara sauce.
  2. Mix cheese with the egg and set aside.
  3. In a freezer and oven safe 13X9 inch pan, spread sauce layer on bottom. Layer uncooked lasagna noodles and half of the cheese mixture. Spread another 1-2 cups of sauce over the top. Layer more uncooked lasagna noodles. Layer once more cheese, then sauce. Sprinkle extra mozzarella cheese on top. Cover tightly with foil. Be sure to pinch or seal edges as best as possible. The less air gets into your lasagna, the less likely it will be to get freezer burn. Store in the freezer for 3-6 months.
  4. When you are ready to cook, simply move straight from the freezer to the oven. Make sure there is no plastic packaging when you do this. Cover the top with foil. Cook at 350 degrees for 1 1/2 to 2 hours! Cook until the lasagna is hot all the way through. Remove foil and cook for ten minutes longer to melt the cheese on top and make it hot and bubbly. It is helpful for cutting to let the lasagna sit for 20 minutes after cooking is complete, otherwise, it can be too runny.
 

Sign Up or Log In to save this recipe to your recipe box

Yum

Print Recipe


Products Used



20 Comments

Cindy Flatoff

Egg allergy here. Do you think you could substitute something for the egg? I have used carrot baby food (warmed) for an egg substitute in meatloaf, so maybe that would work here? Any thoughts? Thank you! Cindy

Reply

I don’t peel it Judy!
@Cindy- Interesting for a substitute! Honestly, I wouldn’t worry about adding anything- I would just leave it out.

Reply
Annette

You don’t pre cook the noodles? They come out cooked in the end? Obviously! I love the idea of. It having to cook them first.

Reply

That’s right Annette- I never cook my lasagna noodles first. There is plenty of moisture in the dish to cook them while they are in the oven. I’ve had them turn out perfectly cooked every single time.

Reply
Amber Weber

I’m so glad I came across this post! I’ve been trying to figure out how to use the abundance of squash and zucchini that our neighbors have gifted us! Also, I’ve been making homemade lasagna for the freezer for YEARS, and have always precooked my noodles because I was afraid they wouldn’t cook through after freezing! Wish I would have known this years ago, but I’m glad to save time from now on!

Reply
Kristie

What about if you use 100% whole wheat noodles? Do you still think they would cook enough without precooking them?

Reply
Juli

So if you wanted to cook this directly from the freezer without thawing, you’d still cook it at 350? Just approximately 3 1/2-4 hours?

Excited to try this! Thanks 🙂

Reply

Sorry Juli- If it’s straight out of the freezer, 1 1/2 -2 hours. If you thaw it first, it will only take 45 minutes to 1 hour.

Reply
England

Hi….I’m trying to make this gluten & dairy free. I think I can find Amaranth or non-GMO brown rice noodles but, I’m having a hard time with thinking of a really good cheese substitute just because it has such prominent taste & texture relevancy in this recipe. Any thoughts or suggestions?

Reply
Claudia Carranza

I mad this last night and my kids loved it! What I like most about this recipe is that it hides the veggies and kids eat it without noticing. Thank you for sharing this!

Reply

I hardly prefer freezer meals but then I love experimenting with zucchini( peel it or not, they are perfect either ways) . I think veggie Lasagna is one recipe that highly captivates the attention of kids at home. What else do we want 😉

Reply

I hardly prefer freezer meals but then I love experimenting with zucchini( peel it or not, they are perfect either ways). I think veggie Lasagna is one recipe that highly captivates the attention of kids at home. What else do we want 😉

Reply
Hb

When the recipe calls for “marinara sauce” — what exactly do you mean? Jarred tomato/pasta sauce?Or a can of unseasoned tomato sauce?

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *