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Freezer Meals: Green and White Four-Cheese Lasagna

Your kids will love this cheesy pasta, and you can feel good about them filling up on veggies.

Learning Benefits

Serves 6 to 8


For the cauliflower cheese sauce

  • 1 small head cauliflower, cut into florets
  • 1 cup vegetable stock
  • ¼ cup milk
  • ½ cup grated Parmesan
  • 4 oz mascarpone cheese
  • Salt and pepper, to taste

For the spinach filling

  • 2 10-oz boxes frozen spinach, thawed and squeezed dry
  • ¼ cup sliced green onion (about 2)
  • 8 oz cottage cheese
  • 1 egg, lightly beaten
  • ½ tsp garlic powder
  • 1∕ 8 tsp black pepper

To assemble

  • 8 oven-ready (no-boil) lasagna noodles
  • 2 cups shredded mozzarella cheese
  • ¼ cup Parmesan

1. Combine cauliflower and vegetable stock in a large pot and bring to a boil. Cover and steam until cauliflower is very tender, about 10 minutes.

2. Transfer cauliflower and stock to a blender. Add milk and puree until smooth. Add Parmesan and mascarpone and pulse to combine. Season with salt and pepper to taste.

3. In a large bowl, combine spinach, green onion, cottage cheese, egg, garlic powder, and pepper; stir until well mixed.

4. Spread 1 cup of cauliflower cheese sauce in the bottom of an 8" square baking dish. Arrange two noodles over sauce. Spread a third of the spinach mixture over noodles, then top with ½ cup of the shredded mozzarella. Spread ½ cup of the cauliflower sauce over the top with the back of a spoon. Repeat the layers two more times. Top with remaining noodles and cover with another ½ cup cauliflower sauce. Sprinkle with the remaining ½ cup mozzarella and ¼ cup Parmesan.

5. Cover with foil and bake at 350˚F for 30 minutes, then uncover and cook 20 more minutes. Broil until the top is golden brown, about 5 minutes.

Freeze It!
Wrap the uncooked lasagna tightly in foil and freeze. To cook from frozen, cover with foil and bake at 350˚F for 1 hour, then uncover and cook 20 more minutes. Broil until the top is golden brown, about 5 minutes.


Photo Credit: Ryan Liebe


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