Mediterranean Vegan Lasagna for the freezer

I love the idea of spending one day cooking–perhaps following Once A Month Meals’ plans–and then just turning on the oven for the rest of the week/month with no worries about babysitting the stovetop, chopping veggies, or otherwise spending time in the kitchen. I haven’t been able to spend a whole day cooking, nor do I have a large freezer, so I just cook when I can and try to make enough for leftovers.

I tried the Mediterranean Vegan Lasagna because Catboy has been interested in Greek culture ever since he discovered the Percy Jackson book series. He usually doesn’t like bell peppers or onions, and to be honest, neither do I. But ever since I went vegan (rather than vegetarian) a few months ago, I’ve made a point to try new foods and really give them a fair chance. To get the flavor and texture I like best, I cooked the onions and peppers a little longer than it said and barely cooked the zucchini cubes. I ended up having to cook the pasta and veggies on one day, assemble it another and stick it in the fridge, then bake one after a couple hours of freezing.

I couldn’t find whole wheat lasagna noodles so I let Catboy choose his whole wheat pasta of choice: linguini. I used half a box for the recipe (rest for another dish). Instead of using an oily pesto and spending money on fresh basil, I went with dried basil and nutritional yeast. I think the nutritional yeast and the Daiya Mozzarella style shreds (I used 1.5 cups) went well together. For the marinara sauce, I with with my standby, Hunt’s Garlic and Herb pasta sauce.

The little ones haven’t tried it yet, but Catboy enjoyed his. I thought it was quite tasty, and would like to try it with a different pasta shape–if not lasagna noodles, perhaps bowties or shells. Maybe I could even do a stuffed shells-type casserole based on this recipe…

Do you have a dedicated day of the month for food prep?


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