(Post contains affiliate links, which means I’ll get a tiny kickback if you order your cookbook by clicking on the links below!)
If you had ever told me I would make a meal with homemade marinara and homemade pesto, I would have called you crazy. If you would have told me my husband would happily eat it, I would have called you double crazy. And if you would have said my toddlers ate it, well it would have been an impossible trifecta. But here we are!!
I got this recipe from my new favorite cookbook From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gathering, Cooking, and Sharing. And if you’re freezer averse, that’s okay–I didn’t freeze this meal and it was fabulous.
It is perfect for weeknights because you can do almost everything ahead of time!
A couple of weeks ago, I made and froze my own marinara sauce (with hidden spinach) using this recipe from the cookbook. On Saturday, I whipped up this homemade pesto, also from the cookbook. I used 1/2 basil and 1/2 spinach just to sneak some veggies in. On Monday, I cooked about 3 pounds of diced chicken for various meals this week.
So Monday night, all I had to do was cook the lasagna noodles and then assemble!
Once you get everything together, you can either freeze for later or bake them. I popped them in the oven and 20 minutes later, dinner was served!
Trust me when I tell you to <a href=”http://From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gathering, Cooking, and Sharing“>click on this link and order right this minute. You won’t regret it! Plus, its Freezer Cooking Week so what better time to join in the fun?