As we head back into work (or more structured work) and school in this cooler weather, I think many of us have a desire for simplifying. Making meals ahead, setting time aside on Sundays and meal prepping can be the key to success. And once we can get our ovens back up and running – not sure about you, but my house was in the 80’s all summer – then we can make LASAGNA! I wanted to share one of my favorite portable dinners: Veggie Lasagna Roll Freezer Meal. Prepare and pop this dish in the fridge or freezer and you’re prepped for the week.
These lasagna rolls entail making a traditional lasagna in a different way by rolling each noodle around filling instead of laying them all flat in the pan. Because of the water content in sauce and cheese mixture, you can freeze these individually and heat them up quickly when needed. Lasagna can be a calorie bomb full of meat and cheese OR it can be a perfect vehicle for lots of veggies. Instead of peso or bechamel sauce, I prefer red sauce for the nutritional value and health profile. I do use ricotta and mozzarella but I’ll often use reduced fat versions because of the volume that it takes to make a proper lasagna. Add herbs, spices and veggies like mushrooms and spinach for more flavor, vitamins, minerals, antioxidants and fiber. Pop it in the freezer and enjoy the simplicity of a hot, healthy dinner later this month on a busy evening. Let me know if you try this veggie lasagna roll freezer meal!
Tip: you can freeze these individually or together in a pan! For individual lunch portions, cook the pan of rolls first and when the lasagna has cooled, remove and freeze 1-2 in a container you can take to work and microwave. Otherwise, freeze the entire prepared pan and pop it in the oven to cook on a busy autumn evening. You’ll thank yourself for the prep you did ahead of time!