Garden Vegetable Lasagna {Freezer-Friendly}

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.

Update: Recipe Redux is no longer active, however, you can still view all the recipes from the links below.

Unfortunately, we don’t have a garden since I can’t possibly think about one more thing to keep track of these days.  This post has been updated (2022) and we have a garden now that the kids are older and we love it!

I recently made this Creamy Parsley Lemon Dressing with the plethora of parsley we’re going. That’s in addition to plenty of other produce!

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 parents’ neighbors both have gardens and are always willing to share their extra veggies.

Ingredients Needed for This Vegetable Lasagna

• Onion plus 3 cups of additional vegetables (zucchini, summer squash, mushrooms, peppers or spinach)
• Pasta sauce
• Part-skim ricotta cheese
• Mozzarella and Parmesan cheese
• No-boil lasagna noodles
• Olive oil
• Garlic
• Onion powder
• Italian seasoning

Freezer Tips for This Vegetable Lasagna

I almost always cook more than my family will eat at one meal so I freeze leftovers quite often.  

I 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. Then I cover it with two layers of aluminum foil and freeze it uncooked.

Reminder: 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.

Dietitian’s Dish

Vegetables are known to be low in calories 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!

A Few Other Vegetarian Pasta Favorites

This Garden Vegetable Lasagna post first appeared on Chocolate Slopes.

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