Freezer Meal: Extra Summer Veggie Lasagna
Servings: 8 servings
- 2 medium zucchini
- 2 medium squash, summer
- 2 medium carrot
- 1 cup spinach
- 2 cup spaghetti or marinara sauce
- 2 cup cottage cheese
- 2 cup mozzarella cheese, shredded
- 1 tablespoon cream cheese, low fat
- 1/4 cup Parmesan cheese
- 1 large egg
- 8 ounce lasagna noodles, dry
Using a food processor, chop all veggies into very small pieces. Blend with marinara sauce.
Mix cheese with the egg and set aside.
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.
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.
Calories: 296kcal | Carbohydrates: 35g | Protein: 19g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 692mg | Fiber: 4g | Sugar: 10g