Happy Monday friends!
Anyone else sad to see the weekend end? I know I am. My weekend was cut short since I worked on Saturday, but luckily I felt AWESOME yesterday so I made up for it with productivity.
If you follow me on Instagram then you already know that I started my Sunday meal prep SUPER EARLY. Like….7:30am early.
Last week I bought all the ingredients to make Iowa Girl Eat’s Farmers Market Veggie Lasagna, but then life….and pregnancy got in the way. So when I poured myself a glass of Almond Milk this morning and spied the zucchini and yellow squash, I knew I had to make that lasagna. Otherwise, the veggies would definitely go to waste!
I followed the IGE recipe, with only a few changes.
First, and obviously, I used gluten free lasagna noodles! I picked up the DeBole’s Gluten Free lasagna noodles a few weeks ago at Whole Foods because you don’t have to boil them. So easy!
I also only used one yellow squash, making my veggie total two zucchinis and one yellow squash.
Finally, I used ricotta cheese instead of cottage cheese. I wish I could have used cottage cheese, but we already had ricotta on hand.
I was super impressed by how easy this recipe was!
I cut up 1/3 for lunches this week, 1/3 for a supper this week, and 1/3 went straight into the freezer.…..and I may have tasted a few bites too….at 9am. How could I resist?! Look at these layers!
I highly recommend this recipe, and I’ll definitely let you guys know how well it reheats.
What about you? Got any freezer meals you love?
I would LOVE any recommendations!