comment icon 32 more comments This Freezer Meal Lasagna Florentine is everything. It mixes up super quickly, requires NO COOKING of any lasagna noodles, and goes handily from freezer to oven to bake into a glorious, cheesy, spinach / tomato / ricotta party in your mouth. One of my favorite things about this lasagna is that you can play with it – if you want to add meat, you definitely can. And if you want to sneak an extra veggie or two in there (mushrooms, maybe? eggplant?), no good veggie lover is going to fault you for that.
How To Make Freezer Meal Lasagna FLorentine
Okay, first of all, we’re going to be prepping the layers. The only thing that really needs to happen here is that you’ll need to saute your spinach and garlic. Once we have that mixed with the ricotta, you can start the layering: sauce, noodles, ricotta, cheese, sauce. Annnnd repeat. Now you freeze it, and now you’re hungry, so now you take it out and bake it. It’s literally that easy. Lots of veggie lasagnas are watery and weird. We tried a few when working on the Freezer Meals post this month, and one of them went straight in the garbage because it was so watery. NOT THIS ONE! Prepare for rich, creamy, cuts-in-slices-like-a-dream lasagna. Low maintenance vegetarian freezer lasagna that packs a flavor punch? Count me in. View original recipe here. 4.8 from 6 reviews
1 tablespoon olive oil 2 cloves garlic, minced 4 ounces fresh spinach
MIX WITH:
one 15-ounce container ricotta cheese 1 egg
LAYER WITH:
one 24-ounce jar of really good pasta sauce 10–12 uncooked lasagna noodles 2 1/2 cups shredded Mozzarella cheese
- Remove cover and bake for 10 minutes until bubbly and browned. Let stand for 15 minutes to firm up. You might also like our freezer meals post.
