Tuesday nights are going to be ROUGH! I have a 12 hour clinical that leaves me pretty beat, so I tried to plan ahead and made a variety of frozen meals to bake when I get home. Last night we had Butternut Squash Lasagna from Cooking Light. I made the entire recipe (2 lasagnas) and froze both, so I never ate it before freezing it. Given that I wasn’t sure how it would turn out, I was really happy with it! Brent really enjoyed it as well.
This was definitely time-consuming to make (especially if you make their smoky marinara like I did), but each lasagna provided Brent and I with dinner and two lunches each and since I made two, that’s 6 meals for us so it was definitely worth the effort. I will say that it took longer to thaw than I anticipated. I took it out of the freezer on Monday around noon and Tuesday at 5:30pm, it was still fairly frozen. It wasn’t a big deal, but it did take me more like an hour and half to cook.
Maybe not super photogenic, but very delicious. I did actually make one change — mozzarella in place of the provolone. It was just what I had on hand. I thought it was a very nice spin on traditional lasagna. I’m so glad I have another one in the freezer! Pasta and cheese make me so happy! 🙂