non-bean make ahead vegetarian recipes

[Anonymous]

I like to cook a few meals for the week during the weekend to freeze or refrigerate. This past weekend everything I made had beans in it so we are getting a little sick of legumes. I need some freezer-ready veggie dinner ideas.
Thanks!

[Anonymous]

vegetarian lasagna
non-meat quiche

[Anonymous]

Soups--broccoli cheddar, tomato bisque.

[Anonymous]

Cheese and spinach enchiladas

[Anonymous]

Here is my super-quick spinach lasagna recipe, which I have had success making in large batches and freezing. Yes, it relies on some "convenience" items like jarred marinara, pesto, and grated cheese, but you can easily adapt it for homemade (or just find store marinara that meets your requirements for salt/sugar content, etc - I use TJ's organic no salt added). I would love to hear some of your bean recipes, though!

One batch = 1 standard 9x13 pan, but what I use instead are disposable foil loaf pans. Buy whatever will fit a single lasagna noodle - usually 8x4, depends on lasagna brand. One batch usually makes 3 8x4 lasagnas (with 4 noodle layers in each pan) for me, which is enough for one dinner for me, DH, and 1 yo DS, with maybe one lunch portion left over. You could do shorter 3-noodle lasagnas if you want smaller portions.
Assembling a double batch of this takes under an hour and provides me with 6 ready-to-bake lasagnas.

Ingredients:
12 *no-boil* lasagna noodles
4 cups chunky marinara
3 cups ricotta
1 egg
20 oz frozen chopped spinach
Cheese: I use TJs 4-cheese "Italian" blend, you could also do just mozzarella or just parmesan, depending on taste
7 oz prepared pesto (I like the flavor this adds, skip to make nut-free, but in that case I would season the cheese more)

Thaw spinach, squeeze out excess water. Blend ricotta, egg, spinach, and pesto. If desired, add salt/pepper/spices (I don't because the pesto and marinara have enough).

In each loaf pan, put in about 1/3 cup marinara (should cover bottom), then one noodle. Spread about 1/3-1/2 cup ricotta mix over the noodle, then another 1/3 cup marinara, then another noodle. Repeat 2x. Once the 4th and final noodle is on, pour some more marinara on top, then sprinkle with grated cheese. You can also do an extra layer of grated cheese halfway through the pan.

Cover with foil, then wrap tightly in plastic wrap. Freeze. I usually bake these straight from the freezer (remove the plastic first, but not the foil cover), about 1 hour at 350-400F, but baking time will really depend on the size of pan you use. Remove the foil for the final 10 minutes.

I sometimes add chopped mushrooms along with the spinach. Vary the marinara / spinach / pesto / ricotta amounts as desired.

[Anonymous]

vegetarian freezer food is hard other than pastas (mac & cheese, lasagna), legumes (chili, soups, stews) and soup (legumes, squash), because fresh veggies dont freeze that well. but I have chopped veggies on sunday and kept them in the fridge (make sure they're really dry - that will stave off rot) for 3-4 days for a stir fry. Rice freezes well so you could make rice ahead of time, too. Then just throw in pan with some sauce.

[Anonymous]

Curry

[Anonymous]

Agree with PP. Rachel Ray has a nice easy curry dish "Curry in a Hurry" - she uses chicken but I substitute with caulifower and potato. It is very good.