Roasted Vegetable Lasagna (Freezer to Skillet)

Roasted Vegetable Lasagna (Freezer to Skillet)

(makes 4 servings)

Ingredients:
4 whole wheat lasagna noodles
8 Tbsp. marinara sauce
4 tsp. heavy cream
1 summer squash, sliced lengthwise
5-6 stalks of asparagus
olive oil spray
1 c. frozen broccoli
1 c. shredded mozzarella cheese

1. Cook lasagna noodles according to package directions. Cut into bite sized pieces and arrange in a single layer on a freezer safe dish. Freeze for at least 1 hour.
2. Prepare creamy marinara for freezing: In a small bowl stir together marinara and heavy cream until combined. Divide into 8 compartments of an ice cube tray. Freeze for at least an hour or until frozen enough to pop out of tray.
3. Turn on the broiler setting of your oven. Arrange squash and asparagus on a baking sheet. Spray with olive oil spray. Broil until both sides have a slight char (turn about once every 3 minutes). Cut veggies into bite sized pieces and arrange on a freezer safe dish. Freeze for at least an hour.
4. Divide the cheese between 4 snack sized Ziploc bags.
5. Divide remaining ingredients between 4 quart sized freezer bags. (2 sauce cubes, noodles, roasted veggies and frozen broccoli). Add the cheese packets. Seal, label and freeze until ready to eat.
6. To prepare from frozen: In a small saute pan over medium heat add contents of bag (but not the cheese). Cook until sauce cubes are fully melted and veggies are cooked through. Add the cheese and cook until just melted. Serve!