Time for another round of freezer meal ideas. Lasagna seems like a perfect freezer-friendly option to me for one main reason: It’s a pain in the butt to put together so you might as well make two while you’re at it. 🙂
It’s kind of fun too, like playing with your food as you assemble the layers. But I don’t usually put this much work into every dinner we make at home, so getting what basically amounts to four meals out of one hour long cooking session is pretty efficient.
What I love about this version is it has a meaty mushroom sauce that doesn’t actually have any meat in it. It’s pretty yummy. Also, I like my lasagna to be cheesy but not overly so. Sometimes I think lasagna can be over the top carbs and cheese as a meal, which can feel too heavy.
This recipe has all the comfort of a classic lasagna but it’s a bit lighter, especially if you consider that each of the two pans we’ll be making can easily serve four or even five along with a salad or vegetable side dish.
Have I convinced you yet? Still skeptical? Well let’s just make some lasagna together and see if I can win you over.
Meaty Mushroom Lasagna, makes TWO four serving sizes*
For the sauce:
1/4 cup chopped red onion
5 cloves of garlic, minced
1-2 tablespoons olive oil
8 oz. chopped baby bello mushrooms
2/3 cup TVP (textured vegetable protein)
1 tablespoon soy sauce
28 oz. can whole stewed tomatoes
1/4 teaspoon cumin
1/8 teaspoon cayenne
generous seasoning with salt and pepper
16 oz. lasagna noodles (one package)
8 oz. shredded mozzarella cheese
8 oz. softened cream cheese
1-2 tablespoons pasta water
2 tablespoons chopped fresh parsley and/or basil (plus more for serving)
1/2 cup dusty Parmesan cheese
*For my pans I used one 8 inch round cast iron pan and for the freezer version one 8×5.5 inch aluminum foil pan. There are probably a few different sized baking dishes you could use for this recipe, but I wanted to share what I used so you have an idea of how much this will make (you can also see in the photos).
For the sauce, sauté the chopped onion and olive oil in a large pan or skillet over medium/high heat until softened, 3-4 minutes. Then toss in the garlic, mushrooms and TVP. As the mushrooms release moisture, the TVP will begin to absorb some of it. This is a good thing! Season with soy sauce, cumin, cayenne and a generous sprinkle of salt and pepper.
You can especially feel free to be generous with the pepper because I think this helps with the “meaty” flavor we are going for here. Drain the tomatoes from most of their juices (the can juices). Pulse these in a blender or food processor. You don’t want a perfectly smooth texture, more of rough chop. Add this to the pan and cook until everything is warmed through. Set aside until you need.
Cook the noodles according to the package so they are al dente. Do not overcook. Once you drain them, quickly spread them over your counter lined with aluminum foil so they don’t all stick together.
In a large bowl blend together the mozzarella, cream cheese, pasta water (to thin out the cream cheese a little) and parsley.
Now you are ready to layer your lasagna. I do a layer of noodles, then the mushroom sauce, then crumbled cheese filling, and then repeat. The top layer should be mushroom sauce over noodles topped with the Parmesan cheese. Remember that we are making two pans with the above measurements, so divide everything up accordingly.
Label your freezer lasagna and tuck it away in your freezer. On the day you plan to bake it, move it from the freezer to the refrigerator the morning of so it can thaw out (or mostly thaw out) before baking.
Bake at 375°F for 25-28 minutes. The edges should begin to brown and there will likely be some bubbles along the edges.
Serve warm topped with a few more fresh herbs. For us, even one of these left leftovers, which were great the next day warmed up. 🙂 Enjoy! xo. Emma
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Ingredients
For the Sauce:
- ÂĽ cup red onion (chopped )
- 5 cloves garlic (minced)
- 1 to 2 tablespoons olive oil
- 8 oz. baby bello mushrooms (chopped )
- â…” cup TVP (textured vegetable protein)
- 1 tablespoon soy sauce
- 28 oz. can whole stewed tomatoes
- ÂĽ teaspoon cumin
- â…› teaspoon cayenne
- salt and pepper (generous amount)
For the Filling:
- 16 oz. lasagna noodles (one package)
- 8 oz. mozzarella cheese (shredded)
- 8 oz. cream cheese (softened)
- 1-2 tbsp pasta water
- 2 tbsp fresh parsley or basil (chopped, plus more for serving)
- ½ cup parmesan cheese
Instructions
- For the sauce, sautĂ© the chopped onion and olive oil in a large pan or skillet over medium/high heat until softened, 3-4 minutes. Then toss in the garlic, mushrooms and TVP. As the mushrooms release moisture, the TVP will begin to absorb some of it. This is a good thing! Season with soy sauce, cumin, cayenne and a generous sprinkle of salt and pepper.Â
- You can especially feel free to be generous with the pepper because I think this helps with the “meaty” flavor we are going for here. Drain the tomatoes from most of their juices (the can juices). Pulse these in a blender or food processor. You don’t want a perfectly smooth texture, more of rough chop. Add this to the pan and cook until everything is warmed through. Set aside until you need.
- Cook the noodles according to the package so they are al dente. Do not overcook. Once you drain them, quickly spread them over your counter lined with aluminum foil so they don’t all stick together.
- In a large bowl blend together the mozzarella, cream cheese, pasta water (to thin out the cream cheese a little) and parsley.
- Now you are ready to layer your lasagna. I do a layer of noodles, then the mushroom sauce, then crumbled cheese filling, and then repeat.The top layer should be mushroom sauce over noodles topped with the Parmesan cheese. Remember that we are making two pans with the above measurements, so divide everything up accordingly.
- Label your freezer lasagna and tuck it away in your freezer. On the day you plan to bake it, move it from the freezer to the refrigerator the morning of so it can thaw out (or mostly thaw out) before baking.
- Bake at 375°F for 25-28 minutes. The edges should begin to brown and there will likely be some bubbles along the edges.Serve warm topped with a few more fresh herbs
Notes
Credits // Author and Photography: Emma Chapman.
Yummmmyy! Will have to try it, vegetarian! Thanks for sharing 🙂
Selftimers Blog | Bloglovin’ | Instagram
This sounds amazing! My husband and I are trying to go more vegetarian, so I’m super excited to try this!
They all look so delic!!
http://www.ebayoutletonline.com
Ditto– a friend sent me the link and when I watched it I was excited to spot you two! Very funny 🙂
Loved Emma and Trey on Instagram Husbands! Too funny!
Hey did you guys know you made it onto the bbc news website?
Are long-suffering ‘Instagram Husbands’ really a thing?
http://www.bbc.co.uk/news/blogs-trending-35062073
Well sort of any way!
Zoe
Umm, parmesan isn’t vegetarian – it’s made with the rennet from newly slaughtered baby cow’s stomachs. Here in Europe you’re only allowed to label cheese Parmesan if it’s made in the traditional way with rennet. Look out for vegetarian hard cheese alternatives instead.
That looks so delicious, I’m already hungry! Thanks for sharing this recipe!
https://www.makeandmess.com/
Yummmmyy! Will have to try it, vegetarian! Thanks for sharing 🙂
Selftimers Blog | Bloglovin’ | Instagram
Lasagna in an iron skillet?! Why, oh why haven’t I thought of this?! Thanks!!!
look very very temptation!
Yum! This looks good to me! http://www.hannamarielei.com
Hey! Will you ever or when will you start doing vegan recipes?
I have been going on your blog daily for 3 years now and only just started vegan so thought I’d ask.
This looks delicious! I’m going to try making it vegan with vegan cheese. Thanks!
This looks great and I love the fact that its vegetarian too! <3
http://sprinkleofroses.blogspot.co.uk/
Would seitan work instead of TVP?
Nice Recipe!! Sure going to give a try!!
#italianfoodlover