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Better Than The Freezer Aisle: Vegetable Lasagna - Lunch Version

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Better Than The Freezer Aisle: Vegetable Lasagna - Lunch Version

Kaari
The Cook
4 Servings
26 Ingredients
11 Comments

Imagine your favorite freezer aisle lasagna, but better! Our Better than the Freezer Aisle Vegetable Lasagna is packed with produce, oozing with three different cheeses, and topped with a panko crumb crust. We promise your own freezer will give you better flavors and a better price.

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4 Servings
26 Ingredients
11 Comments

Ingredients

  • ¾ cups grate Carrot
  • 1 cup chop Spinach
  • 1 cup dice Broccoli
  • 2 tablespoons mince Onion #1
  • 15 ounces Ricotta Cheese
  • 1 individual Egg
  • ½ cups Asiago Cheese #1
  • 1 cup Mozzarella Cheese #1
  • ¼ cups Parmesan Cheese #1
  • ½ teaspoons Black Pepper #1
  • 2 tablespoons Butter #1
  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons mince Onion #2
  • 3 tablespoons Flour, All-Purpose
  • 2 ½ cups Milk
  • ½ cups Asiago Cheese #2
  • ½ cups Mozzarella Cheese #2
  • ¼ teaspoons Black Pepper #2
  • 1 tablespoon Parsley, Dried
  • ⅛ teaspoons Nutmeg
  • 8 ounces No-Boil Lasagna
  • ½ cups Mozzarella Cheese #3
  • ½ cups Mozzarella Cheese #4
  • 1 tablespoon melt Butter #2
  • 1 cup Panko Bread Crumbs
  • ¼ cups Parmesan Cheese #2

Containers

Supplies

  • Foils
  • 1.Baking Pan, 8x8
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine carrots, spinach, broccoli and onion #1 and mix together in a mixing bowl. Set aside.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine carrots, spinach, broccoli and onion #1 and together in a mixing bowl. Set aside.
  2. Create cheese filling by mixing together the Ricotta cheese, egg, Asiago cheese #1, Mozzarella cheese #1, Parmesan cheese #1 and black pepper #1 in another mixing bowl. Set aside.
  3. Begin sauce by melting butter #1 in a saucepan over medium heat.
  4. Add garlic and onion #2 to melted butter and cook until onions are translucent.
  5. Add flour and cook for 1 minute, stirring frequently.
  6. Add milk, Asiago cheese #2, Mozzarella cheese #2, black pepper #2, parsley, and nutmeg. Stir frequently and bring to a low boil over medium-low heat, until sauce thickens.
  7. Remove sauce from heat and set aside.
  8. Pour ½ C sauce on bottom of pan.
  9. Cover sauce layer with lasagna, breaking into pieces to fill in gaps if necessary.
  10. Spread half of the cheese filling over the pasta layer.
  11. Sprinkle half of the vegetable mixture over the cheese layer.
  12. Sprinkle Mozzarella cheese #3 over the vegetables.
  13. Pour ½ C sauce over the Mozzarella.
  14. Repeat another layer of noodle, cheese and vegetable mixture.
  15. Sprinkle Mozzarella cheese #4 over the vegetables.
  16. Add one more layer of pasta.
  17. Pour all remaining sauce over last layer of pasta.
  18. Combine butter #2, Panko breadcrumbs and shredded Parmesan cheese until well coated.
  19. Sprinkle crumb topping on top of final layer of sauce.
  20. Cover with foil.
  21. Bake at 350 degrees for 35 min, then uncover and continue baking for 10-15 minutes or until crumb topping is golden brown.
  22. Serve.

Categories

traditional, vegetarian, fall, winter, spring, summer, nut-free, better-than-the-freezer-aisle, kosher, fish-free, shellfish-free

Categories

traditional, vegetarian, fall, winter, spring, summer, nut-free, better-than-the-freezer-aisle, kosher, fish-free, shellfish-free

11 Comments

Join the discussion

  3. I was intimidated by the recipe as it seemed a bit lengthy and complicated but I’m glad I stuck with it. It’s such a favorite that I always needs to have some in the freezer.

    Reply

  5. We loved this and it tasted just like THAT brand !!! A lot of prep but so worth it . I will
    Make additional sauce as it became very dry as it sat.

    Reply

      1. Erica. I totally missed the 8×8 pan ! I made a 9×13 the first time. That’s why it was dryer side . Made again ( by request ) 8×8 pan and it was perfect !!!! I made 3 more pans to freeze. My family loves this so much. We usually had that brand atleast once a week ! Now it’s the homemade version. Once you make it once , the subsequent times are not as laborious ir intimidating. It whipped up fast once the veggies were chopped Thanks again for this recipe !

        Reply

  6. This is an odd sort of way to write a recipe. I noticed one commenter said it was too complicated. I agree. To simplify things, I recommend listing ingredients like in published cookbooks. Instead of “onion #1” and “onion #2” which equals 1/2 cup of onion (for example), you just say “1/2 cup onion, divided.” You then write in the recipe itself how much onion you call for each time you use it. When you note an ingredient is divided, people know to look for how much of it to use in the recipe.

    I’m going to be trying this recipe. I’m also going to be copying it to a Word doc and editing it first so I don’t hurt my brain just looking at it.

    Reply