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. Not 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.
- 1 large can of 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 if you wish, or you can use the zucchini as the noodles. My family prefers both, so I add the noodles.
- Once you have layered 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 it 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 it overnight in the fridge, and then bake following the above recipe.