The Ultimate Freezer-Friendly Vegetable Lasagna

The Ultimate Freezer-Friendly Vegetable Lasagna | The Blossoming Bump

As the countdown to Thing Two’s arrival began to speed up (at least that’s how it seems in those last few weeks, am I right?), I decided to get my freezer cooking groove on once more, since it provides such a help with readying my family for the newborn chaos ahead.

When our first was born I went all out with a million different recipes, many of them new and a bit over the top if I’m honest. Well, we hated some of them and pizza was called for more than perhaps it should have been in those early days.

That’s what you get for giving into the more adventurous nesting impulses, I guess.

So, this time around I kept it simple; prepping and freezing good ol’ reliable family favorites only, most of them with healthy twists to aid in postpartum recovery, weight loss, and a growing toddler’s palette and needs. Oh yeah, and my hubby kinda likes them too.

Without further ado here’s my staple Family and Freezer-Friendly Vegetable Lasagna! Enjoy!

Ingredients:

  • 2 zucchinis
  • 1 summer squash
  • 1 large eggplant
  • 1 cup of mushrooms
  • 1 1/2 cups of spinach
  • 1/2 box of whole wheat (or brown rice!) lasagna noodles
  • 1 jar of tomato-based pasta sauce (I used Newman’s Own Organic Traditional Herb Sauce)
  • 1 -2 cups of mozzarella cheese
  • salt and pepper

The Ultimate Freezer Friendly Vegetable Lasagna | The Blossoming Bump

Method:

  • Cook the lasagna noodles as directed on the packet.
  • Wash and chop all the vegetables. Begin by sauteing the zucchini and squash together on a medium heat in some olive oil. As they begin to soften add in the mushrooms and finally the spinach, salt and pepper.
  • In a separate pan saute/fry the thinly sliced eggplant in a little bit of olive oil. Add a little salt and pepper to these too to help counteract the slightly bitter taste they can sometimes have.
  • Once everything is cooked or softened and the noodles are cooked through, you can begin layering!
  • Start with a layer of all of the veggies, topped with 1/3 jar of pasta sauce and around 3/4 cups of mozzarella cheese.
  • Lay a layer of noodles on top.
  • Add your second layer of veggies, sauce and cheese, followed by a second layer of noodles.
  • Top this last layer of noodles with the remainder of the sauce and cheese.

*You can do as many layers as you like, but I tend to keep my veggie portions pretty deep and the noodle layers light to save on the carbs! 

  • Allow to cool/refrigerate. Once cooled, label and pop into the freezer. This recipe feeds my family of 3 for 2 whole meals and I find that it keeps great in the freezer for 2-3 months! When you feel the urge just pull it out the night before, let it defrost overnight in the fridge and reheat it thoroughly in the oven at about 400 degrees. Bargain!

The Ultimate Freezer Friendly Vegetable Lasagna | The Blossoming Bump

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