Veggie lasagna that’s ready to freeze, heat, eat

You can make this roasted-vegetable lasagna and store in the freezer before baking. Contributed by General Mills

You can make this roasted-vegetable lasagna and store in the freezer before baking. Contributed by General Mills

Frozen lasagna can be a lifesaver for weeknight dinner, but not unless you actually have lasagna in the freezer.

This vegetarian lasagna from “Betty Crocker Fresh from the Freezer” (Houghton Mifflin Harcourt, $19.99) is one of those recipes that you could double or triple in order to give away to a neighbor or friends who recently had a baby. If you’re only feeding a few people, it’s also a dish that you could divide into several meals by preparing in smaller baking dishes. You could use winter squashes instead of summer squashes here, and use ricotta if you’re not a fan of goat cheese.

There’s plenty of debate about whether you actually have to cook lasagna noodles before using them, and I tend to fall in the don’t cook camp because they’ll cook in the sauce as the lasagna bakes. When you cook the noodles that way, they soak up extra flavor from the sauce.

Roasted-Vegetable Lasagna with Goat Cheese

3 medium bell peppers, cut into 1-inch pieces
3 medium zucchini or summer squash, cut in half lengthwise, then cut crosswise into 1/2-inch slices
1 medium onion, cut into 8 wedges, separated into pieces
1 package (8 oz.) sliced fresh mushrooms (about 3 cups)
Cooking spray
1/2 tsp. salt
1/4 tsp. pepper
12 uncooked lasagna noodles
1 package (5 to 6 oz.) chèvre (goat) cheese
7 oz. refrigerated basil pesto
2 cups tomato pasta sauce
2 cups shredded Italian cheese blend

Heat oven to 450 degrees. Spray a sheet pan with cooking spray. In pan, place bell peppers, zucchini, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Roast 15 to 20 minutes, turning vegetables once, until just tender.

Meanwhile, cook and drain noodles as directed on package. In medium bowl, crumble chèvre into pesto; stir.

Spray 13-inch-by-9-inch glass baking dish with cooking spray. In baking dish, spread 1/2 cup of the pasta sauce. Top with 3 noodles; spread with half of the pesto mixture and 2 cups of the roasted vegetables. Layer with 3 noodles, 3/4 cup pasta sauce, 1 cup shredded cheese blend and 2 cups vegetables. Layer with 3 noodles, remaining pesto mixture and vegetables. Layer with remaining 3 noodles, remaining 3/4 cup pasta sauce and 1 cup shredded cheese.

Cover baking dish tightly. Freeze up to 3 months. Thaw in refrigerator overnight.

When you’re ready to cook the lasagna, heat oven to 375 degrees. Uncover baking dish. Bake 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Serves 8.

— From “Betty Crocker Fresh from the Freezer” by Betty Crocker (Houghton Mifflin Harcourt, $19.99)

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