Make tonight Italian night with these amazing mini freezer healthy lasagnas.

These individual Mini Freezer Healthy Lasagnas are family-friendly, satisfying, and perfect for portion control! These mini lasagnas are made with a flavorful meat sauce, a delicious cheese mixture, loads of sneaky veggies, and are super easy to make. Prepare ahead of time and store in the freezer to have on hand for those chaotic weekday or weekend nights!

Mini Freezer Healthy Lasagna

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Carbohydrates 28g

Protein 33g

Fat 20g

Saturated Fat 5g

Calories 424

Servings 8 servings

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 1/2 medium yellow onion chopped
• 1 medium green bell pepper chopped
• 8 oz white mushrooms sliced
• 3 cloves garlic minced
• 5 oz spinach
• 1 lb lean ground beef 93%/7%
• 48 oz marinara sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp parsley dried
• 8 oz 2% cottage cheese
• 8 oz part skim ricotta
• 1/2 cup parmesan cheese grated
• 1 large egg
• 8 pieces whole grain lasagna noodles or lasagna noodle of choice
• 1/2 cup mozzarella cheese shredded

Instructions

 

• Preheat oven to 350ºF. Lightly spray mini foil lasagna pans and set aside.
• Heat 1 tbsp olive oil in a large skillet over medium high heat.
• Add onion, green bell pepper, and mushrooms. Saute until vegetables are soft, approximately 5-7 minutes.
• Add garlic and spinach to skillet. Saute for an additional 1-3 minutes, or until spinach is wilted. If excess water is released from the veggies, drain. Remove veggies from skillet and set aside on a plate.
• Add ground beef to the skillet and brown, breaking apart into small pieces while it is cooking. If excess fat is released from the meat, drain.
• Add veggies back into skillet. Stir to combine veggies and ground meat.
• Add spaghetti sauce, salt, black pepper, and parsley to the skillet. Stir to combine. Turn off heat and set aside.
• In a medium-sized bowl, combine cottage cheese, ricotta cheese, parmesan cheese, and egg.
• Time to assemble the mini lasagnas! Spread a layer of meat sauce in the bottom of the mini foil pans.
• Layer uncooked noodles, cottage cheese mixture, and meat mixture as desired, ending with meat mixture.
• Sprinkle the top with shredded mozzarella cheese.
• Place mini pans on a large sheet pan and bake, uncovered, in preheated oven for 30-35 minutes, or until bubbly and the cheese is somewhat crispy.
• If you are eating them immediately, cover with foil and continue baking for an additional 20-25 minutes. Serve warm.
• If freezing for later, let the lasagna fully cool. Cover and place in the freezer for up to 6 months.
• To reheat frozen lasagnas, bake them at 350 degrees for 1 hour (uncovered). If you prefer to reheat in the microwave, remove from the foil pans, place on a microwave-safe dish, and microwave on high for 8-10 minutes. Enjoy!

Keyword dinners, freezer friendly, make ahead, meal prep

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Loaded Veggie Lasagna Soup

The perfect comfort soup for a chilly fall or winter night! It has become a staple in our household and I can't wait for you to try it.

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Carbohydrates 30g

Protein 25g

Fat 10g

Saturated Fat 4g

Fiber 6g

Calories 308

Servings 8 servings

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 1 lb 93/7 ground beef or ground turkey breast
• 1 small yellow onion chopped
• 3 cloves garlic minced
• 1 medium green bell pepper chopped
• 1 lb white mushrooms sliced
• 28 oz crushed tomatoes no salt added or low sodium
• 15 oz diced tomatoes no salt added or low sodium
• 4 cups beef bone broth
• 2 cups water or additional bone broth
• 1 tsp Italian seasoning
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 5 oz bag spinach
• 8 whole grain lasagna noodles broken into small pieces (about 1-2 inches wide)
• 1/2 cup ricotta cheese to top
• fresh or dried parsley or basil to garnish

Instructions

 

• Heat olive oil in a large skillet over medium high heat. Add ground beef (or ground turkey) and cook until browned, about 5 minutes, crumbling the meat as it cooks.
• Add the onion, garlic, bell pepper and mushrooms. Cook, stirring occasionally, until the veggies are slightly softened, about 3-5 minutes.
• Transfer beef and veggie mixture into a large Crock Pot. Stir in crushed tomatoes, diced tomatoes, bone broth, water, Italian seasoning, dried basil, salt, and pepper. Cook on high for 2-4 hours or low for 6-8. Crock Pots can cook differently, so cooking times may vary depending on the Crock Pot you have.
• Uncover and stir in the spinach and broken lasagna noodles. Cook on high for an additional 30 minutes or until the noodles reach a texture of your liking.
• Top with a dollop of ricotta cheese and garnish with optional fresh or dried parsley or basil. Serve warm.

Notes

*The nutrition figures are based on one serving (total of 8 servings) and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.

Keyword dinners, entrees, freezer friendly, make ahead, meal prep

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The Ingredients and Swap Outs

• Meat Sauce
  • This recipe can’t get much simpler. This meat sauce is made by combining 1 large jar (or 2 small jars) of marinara plus ground meat of choice (beef, turkey, pork, chicken, or you can swap meat for lentils, if preferred). Spice it up with a little parsley, salt, and pepper for a sauce that tastes like it was fully made from scratch!

• Veggies
  • This recipe is LOADED with veggies and is a great way to sneak in some nutrients and fiber for all of the non-veggie lovers out there. This recipe is versatile, so feel free to add or omit any veggies of your liking!
• Cheese Blend
  • This recipe calls for cottage cheese, ricotta, parmesan, and mozzarella, but vegan cheese is more than welcome!
• Lasagna noodles
  • This recipe is made with whole grain noodles, but the options are endless! Wanting lower carb meal? Try replacing the noodles with zucchini strips. Want even more fiber? Experiment with a lentil or chickpea noodle.

Prep

Bake

I CAN’T WAIT TO SEE YOU TRY IT!

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