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!!
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.
Then, I prepared two lasagna pans! One to cook tonight- and one to put in my freezer. Some tips from our process:
- 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.
- Neither do I pre-cook my lasagna noodles! Never have, and I NEVER buy the special “No-cook” noodles. Not necessary.
- 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.
- 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.
- 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)
We’d love to know what meals you love to freeze! Please share below.