Photos by Lindsey Johnson
I’ve always been a big fan of freezer cooking, but since having a baby, it’s become an even bigger part of my cooking routine. Every Sunday, I spend most of the day cooking meals for the week. Some of it goes in the fridge and the rest is packed up and put in the freezer for later. Cooking once a week, instead of daily, is so much easier. Dinner is done faster, there are fewer pots and pans to wash during the week, and the kitchen doesn’t need to be cleaned up after every meal.
Even if you normally have time to cook dinner on weekdays, it can be harder during this time of year. You’re pushed and pulled in so many directions—holiday parties! Christmas shopping! decorating!—and making sure you have dinner on the table at a reasonable hour every night starts falling lower and lower on your priority list. Takeout and store-bought frozen meals can start to add up, so taking a little time out to prepare some freezer meals is the perfect way to have dinners on hand and ready-to-go without adding to all those other holiday expenses.
These Pesto Lasagna Roll-Ups from our Oh My Veggies Guide to Freezer Cooking are an easy dinner to make and freeze. It’s one of over 30 tester-approved vegetarian freezer recipes included in the ebook, along with hints and tips to get you started on your own freezer cooking adventures.
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