This Garden Vegetable Lasagna is a fantastic way to use up those extra summer vegetables and it also freezes well!
This month’s Recipe Redux challenge was to make a meal that you can easily freeze to use up all those fresh summer vegetables. Unfortunately we don’t have a garden since I can’t possibly think about one more thing to keep track of these days. Of course when the kids get a little older I absolutely want to grow our own garden not only for the plethora of fresh vegetables but also to teach my kids everything about gardening. Okay, who am I kidding, I really want to grow a garden so my husband can teach us all about gardening since I haven’t got a clue! Thankfully my parents and parent’s neighbors both have gardens and are always willing to share their extra veggies.
I almost always cook more than my family will eat at one meal so I freeze leftovers quite often. I will often freeze leftover pasta dishes like this lasagna recipe or prep it and freeze the entire dish. And since it’s freezer friendly, it’s a perfect dish to bring to friends who have just had a baby (3 of my friends). If I’m going to freeze the entire meal I will put it in a disposable aluminum pan, covered in two layers of aluminum foil and freeze it uncooked. And any time you freeze meals don’t forget to label and date the food to make sure you know what it is and know when it should be eaten.
Vegetables are known to be low in calorie and high in nutrients. For example one medium zucchini or summer squash is only 33 calories, a cup of sliced mushrooms is about 15 calories and one green pepper contains only 25 calories. Of course you can always increase your whole grains when cooking pasta, just look for whole grain pasta noodles at your local grocery store. And to save on time look for the “no boil” lasagna noodles. Best time saver ever!
[bctt tweet=”Perfect way to use up those summer veggies~a freezer friendly Garden Vegetable Lasagna #thereciperedux”]
This Garden Vegetable Lasagna post first appeared on Chocolate Slopes.