EXTRA VEGGIE FREEZER LASAGNA

Directions

1. 1

   Heat olive oil in a deep skillet or Dutch oven. Add onion, sauteeing until slightly softened; then add garlic, carrots, zucchini, and bell pepper. Add Italian seasoning and salt to taste. Cook until the liquid has released and then cooked off, and all veggies are softened. Remove from heat.

2. 2

   Meanwhile, combine cottage cheese, ricotta, eggs, nutmeg and salt in a medium mixing bowl.

3. 3

   Prepare your three baking pans (can use aluminum, oven-safe silicone, or parchment-paper lined glass or aluminum): Spread ~1/2 cup of sauce on the bottom of each 8-inch pan. Layer no-boil noodles, ricotta, vegetables, and sauce. Repeat with remaining layers, evenly divided among all pans. Top last sauce layer with 1/3 cup mozzerella cheese per pan.

4. 4

   To freeze: Flash freeze for a few hours to overnight to harden the cheese, then top with foil and seal in a plastic bag. Will last 3 months in the fridge.

5. 5

   To bake: Defrost in the fridge overnight prior to baking. Bake at 400 for 25-35 minutes or until bubbling and golden on top.