Lasagna is one of the most time-consuming, yet so worth it dishes that I can think of. Once you get going assembly line style it doesn’t take much time to make several for the freezer. I like a meat sauce for my lasagna and tons of cheese, but here’s a version that’s a bit lighter and still tastes great. You should also check out the yummy looking lasagna casserole at Money Saving Mom and her 4 Weeks To Fill Your Freezer.

This recipe makes two 8″ square dishes

You could use foil pans or line your baking dish will double foil and freeze lasagna in that dish. Once frozen, pop the lasagna and foil out, wrap, and then pop it back into the same pan to thaw and reheat.

1 quart of your favorite red sauce

1 carrot, grated

16 oz part skim ricotta

10 oz frozen spinach, thawed and drained (or use fresh steamed and cooled)

1 egg

1 tsp garlic powder

2 cups shredded zucchini

12 lasagna noodles (I tried the no boil this time and will let you know how that worked after I bake one of these.)

2 cups shredded Italian cheese blend of your choice

1 cup Parmesan cheese

In a medium bowl mix ricotta, spinach, egg and garlic powder. Set aside. Grate your carrot into your sauce and stir. Place a couple of spoons of sauce in baking dishes and spread to lightly cover the bottom. Place two lasagna noodles on top of sauce. Spread more sauce on noodles. Spread one-fourth of the Ricotta mixture on the noodles in each dish, using half of the Ricotta mixture. Spread 1/2 of the zucchini onto the Ricotta mixture in each dish, using all of the zucchini. Sprinkle with cheese blend and Parmesan. Then, sauce, noodles, Ricotta, sauce, noodles, sauce, cheese blend and Parmesan. Wrap and freeze.

I usually get this out the night before or morning of and place it in the frig. Bake at 350 degrees F for about and hour. Remove foil and bake an additional 15 minutes. I always check the center with a meat thermometer to make sure food is a safe temp. Remember your lasagna will need to stand a good 10 minutes before slicing so it will hold together and it will continue to cook a little during that time. I heat additional sauce to serve with this.

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