When it comes to winter meals, my family prefers those that are healthy and filling. This is why when stocking our pantry in preparation for winter, we take the time to make several freezer meals. These meals provide us with plenty of food while giving us a few nights off cooking, which is great when your day is filled with shoveling snow. One of our favorite freezer meals is vegetable lasagna. Now only is this meal very filling, but gives us a healthy dose of vegetables – something that becomes expensive and hard to come by in the winter. Making these meals well in advance helps to keep the cost down.
Start by chopping and shredding all of the vegetables and cheese. This makes the entire process go by faster. Coat the bottom of the pan with tomato sauce. You can use either a glass dish or a disposable aluminum pan. I find that using an aluminum pan is best for when you plan to freeze these.
Start with one of the vegetables, I choose carrots and put a layer down. Follow this up with a layer of each vegetable. You can add additional vegetables to this. However, these are the vegetables my family prefers.
If you are using noodles, add them in once you have a layer of each vegetable. You can either use pre-cooked noodles or oven ready noodles. I personally use oven ready noodles to avoid the extra step of cooking them first. Now, add in a layer of sauce, being sure to fully coat the noodles, and then add about 1 cup of mozzarella cheese and approximately 1/4 cup of parmesan cheese.
Repeat these layers until the pan is full. Finish with a generous helping of mozzarella cheese and a sprinkle of parmesan. To eat right away, cook in the oven at 350 degrees for about 1 hour.
If you used oven ready noodles, I find that it is best to par-bake this before freezing. To do this, cook it in the oven at 350 degrees for about 25 minutes. This softens the noodles slightly but doesn’t fully cook them. Once they are cooled, place a couple of layers of aluminum foil on top. Be sure to label what it is along with the cooking directions. Once you are ready to eat it, thaw overnight in the fridge, and then bake at 350 degrees for 30 minutes to 1 hour.
- 1 large can tomato sauce
- 1 large head of cauliflower, chopped finely
- 8 carrots, shredded
- 2 peppers (optional)
- 2-3 zucchini, sliced
- Lasagna noodles (optional)
- 4-5 cups mozzarella cheese
- 1 cup parmesan cheese
- Chop and shred all of the vegetables, as well as shred the cheese.
- Cover the bottom of a baking dish, or aluminum pan, with sauce.
- Start layering the vegetables, one at a time until you have a layer of each. At this point, you can add lasagna noodles is you wish, or you can use the zucchini as the noodles. My family prefers both, so I add the noodles.
- Once you have a layer all of the vegetables and noodles, add sauce on top and then add about 1 cup of mozzarella cheese, along with about a 1/4 cup of parmesan cheese.
- Repeat layers until the pan is full. Be sure to put a generous helping of cheese on top.
- If eating right away, bake at 350 degrees for about 1 hour.
- If you are putting in the freezer, place a couple of layers of aluminum foil on top. Be sure to label what it is along with the cooking directions. Once you are ready to eat it, thaw overnight in the fridge, and then bake following the above recipe.