Better Than The Freezer Aisle: Vegetable Lasagna - Lunch Version

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
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. Bake at 350 degrees for 35 minutes covered with foil, then uncover and continue baking for 10-15 minutes or until crumb topping is golden brown.
21. Allow to cool.
22. Cut into squares and divide among indicated number of quart freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

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
2. Reheat in microwave until warm, about 1-2 minutes.