Once boiling, add broccoli florets and blanch for 2 minutes. Thanks.Ning,Lucky you! It’s not something we’d eat every day, but it’s pretty good for freezer lasagna. Carly Knowles, MS, RDN, LD has always loved cooking, but it wasn’t until she went to work in a rural village in Peru that she saw just how impactful food and nutrition can be. Turn off the heat and remove the blanched vegetables with a slotted spoon or strain through a colander. Next, add 1 cup of the “ricotta” and spread evenly over the noodles with the back of a spoon. :) Would your kids eat it if you chopped the broccoli into small pieces? Add the broccoli and kale and stir until slightly softened. Add the eggplant slices next side-by-side in a single layer. Add the garlic, dried herbs, and red pepper flakes, and sauté for an additional 30 seconds or until fragrant. The broccoli, kale, and lasagna are all fresh and well seasoned, while the ricotta cheese has plenty of flavor. Finally, add the remaining tomato sauce. eval(ez_write_tag([[580,400],'freezermealfrenzy_com-medrectangle-3','ezslot_9',105,'0','0']));If you’ve been craving pasta but are trying to avoid gluten, you really can’t go wrong with this meal. Gorgeous!! Next, add 2 cups of tomato sauce and spread evenly over the noodles with the back of a spoon. Fried Rice with Pork, Corn, and a Ladle of Ramen B... Shichimenchou (Japanese Turkey Bone) Ramen. If you’d like, add the egg now and process until fully incorporated. I think I fed them too much broccoli when they were little. Peter,I've always liked broccoli too, although I admit I don't cook with it much.HC,I still haven't been able to eat bittermelon either.Caroline,Thanks. Decrease the oven temperature to 375F and prepare other lasagna components. Once boiling, add broccoli florets and blanch for 2 minutes. Makes about 2 cups. !thank you, EG,That's nice to hear. This is the base of your pesto. In fact, there are approximately 22 servings of vegetables in this one lasagna—now that’s something to celebrate! If you're not a blogger and you'd like to leave a comment, you can do so using your Google/Gmail account.I welcome questions, discussions, and feedback, but please be mindful that this is my home online. 4 Medium-Large Zucchini sliced lengthwise into 1/4 inch thick slices Bring water to a boil. In a pan, drizzle a bit of olive oil and saute the onion until softened. The zucchini slices likely won’t brown as much in this time frame and that’s ok. Pour into a bowl and set aside. There’s plenty to like about this freezer lasagna. I think I've had to urge kids to eat their veggies too many times. :)Pomegranate Girl,Thanks. I just came back to remind myself how to cook this as it was the most delicious lasagna recipe I have ever made/eaten! Dice the onion. It’s a tasty lasagna dish in spite of its issues. It can also be easily modified to suit any and all of your dietary needs. I also made my husband a separate pan with alfredo sauce instead...he isn't a fan of tomato sauce. There’s plenty to like about this freezer lasagna. Add the onion and salt, and sauté until translucent and tender, about 5-7 minutes. I made this for dinner tonight (used ricotta instead of cottage cheese) and it was fantastic! cans diced tomatoes and juices, 1 tablespoon balsamic vinegar (or red wine), 1 (14-16 oz.) It’s ok if the noodles overlap. When heated in the microwave, lasagna noodles can be dry or overly chewy. I bet all kids and even meat-'n'-potato guys would not miss the meat sauce with this recipe ;]. I stopped making it as my kids went on broccoli strike but I have been missing it - looking forward to making it again soon- may have to make 2 - one without the broccoli for the kids - thanks for a great recipe- so glad I found it again. unfortunately they can spot a broccoli molecule at 50 meters! Calories, carbs, fat, protein, fiber, cholesterol, and more for Broccoli & Kale Lasagna (Udis). Udi’s Gluten-Free Broccoli & Kale Lasagna doesn’t transcend any of these issues, but it’s still an enjoyable meal. Add another layer of noodles and gently press down and then add the rest of the pesto. Carly now teaches cooking classes in the community and specializes in food/nutrition writing, recipe development, and nutrition consulting for healthy food and cookware brands. In a food processor, add the tofu, milk, and salt and process until smooth. When ready to bake, remove the pan from the freezer and let thaw overnight in the refrigerator. :). When there’s only 30 seconds remaining, add the kale and blanch. This recipe actually includes 4 different recipes; Broccoli Kale Pesto, Tangy Tomato Sauce, Tofu “Ricotta”, and then the lasagna, so you can make the lasagna and/or use each individual recipe separately. If you enjoy lasagna — or kale — you might want to give it a try. My niece's favorite vegetable is broccoli. For more information about this dish’s nutritional content and ingredients, check out our package scan below. This lasagna freezes well for up to 1 month. I’m prepping this lasagna (which is my all time favorite recipe) but will be freezing it before baking. Banh Nam (Vietnamese Steamed Flat Rice Dumplings w... Pumpkin Cinnamon Rolls with Cranberry/Pumpkin Butt... Pho Ap Chao Bo (Vietnamese Pan-Fried Rice Noodles Sauteed with Beef), Vietnamese Recipes with Pictures, by Category, Thit Heo Kho Trung (Vietnamese Braised Pork With Eggs), Bun Bo Hue (Vietnamese Hue-Style Beef Noodle Soup), Ga Kho Gung (Vietnamese Braised Chicken with Ginger), Ggakdugi Kimchi (Korean Pickled Daikon Radish), Chinese Deep-Fried Pork Chops with Spicy Salt, Frozen Yogurt Gelato Ice Cream and Shaved Ice, Random Musings About Family (and Sometimes Me), Readers Cook Wandering Chopsticks' Recipes. Susanna,No, you can use any cheese you want. It's really easy. Set aside. It makes a 10-by13-inch pan, about 16 to 20 servings as I cut them. I just used a regular old pan and one box of lasagna noodles. I love lasagna and this is definitely on my 'to learn' list hehe Thank you for your tasty entry ;D~. Thank you for reading! :) That's because I don't have to "sneak" in veggies to foods my kids love - they already eat veggies on their own! OOOOH YEAH That looks yummy! She is currently working with Roost Books to publish her first cookbook, The Nutritionist’s Kitchen, that focuses on seasonal whole foods to nourish good health and bring joy – available for pre-order now!