I’m all about efficiency. Well, I’m all about it some of the time. Other times I spin in circles trying to get things done. My “idea tornado” of all the things I want to do clouds my thoughts and causes me to stand motionless, just observing and not doing.

But in the kitchen, I own efficiency.

I may enjoy cooking, but that doesn’t mean I want to spend hours creating meals and then cleaning them up every time we need to eat. If I can spend a little extra time and easily pull out a breakfast cookie or rice for dinner, sign me up.

Click here to receive our gluten-free, no-bake breakfast cookie along with five other easy morning recipes.

I use this most often with my husband’s lunches. He likes to take his – it’s cheaper and healthier – and I like to support this. What I don’t like is having to be creative about a lunch after making dinner. Once my 6pm meal is complete, my decision-making ability is 100% done. As in, “please don’t even ask me what Netflix show we should watch” done.

My remedy? Batch cooking meals and freezing them individually.  Then all we have to do is pull something out of the freezer. I use these plastic BPA-free Versatainers.

Beef & Bean Chili Verde, which I’ve been making for 10 years, is a staple in the freezer.

The other 5-year-old favorite

The other oft-prepared batch meal is today’s Low Carb Veggie Lasagna. I have to admit, it’s been a while since this one has been stocked. When I told my husband I was batch cooking this one, he lit up like a kid who was just told he would have a second opportunity to trick-or-treat.

This is another recipe that’s been in the rotation for at least five years.

The original recipe calls for cooking this in the crockpot. This absolutely works, but it’s such a hit that I cook a double (and sometimes triple) recipe. My slow cooker isn’t big enough for that. Instead I use a couple large dishes and cook it slowly in the oven.

One important note

This dish, while delicious, is not pretty. If you are the kind who likes your presented food to look as good as it tastes, this may not be for you.

My husband and I both eat this with a spoon. It’s just easier. Reheating typically means stirring it around a bit, which takes away any bit of resemblance of a lasagna.

Don’t let this deter you. Just try it yourself before serving it to fancy dinner guests.

As I type this, it’s coming up on my lunch time. My grumbling stomach is complaining that my brain is thinking so much about a meal. So I’ll wrap this up with providing the recipe below, and I’m off to the freezer to pull one out and reheat.  

How’s that for efficiency?

Click here to print the recipe.

Slow Cook Veggie Lasagna

Posted at GracedHealth.com

Adapted from YourLighterSide.com

Makes approximately 8 servings

Ingredients:

2 pounds ground beef (or turkey)

2 jars pizza sauce

3 medium zucchinis, shredded (about 8-10” long). Keep the skins on while shredding!

10 oz container of fresh spinach

4 cups cottage cheese

5-6 cups shredded Mozzarella cheese

1 cup Parmesan cheese

Directions

Spray two 9X13 pans with nonstick spray.

Brown beef in skillet and drain.

While meat is browning, wrap the zucchini tightly in a clean dish towel to drain excess liquid. You may need to do this using two towels. You will want to skip this step, but don’t. Otherwise you’ll end up with a bunch of water in the bottom of your dish and nobody wants that.

Mix the pizza sauce into the meat.

Using half the ingredients, layer as follows: (you will have two layers)

– Meat mixture

– Zucchini

– Spinach

– Cottage cheese

– Mozzarella cheese

Repeat for a total of two layers.

Top with all of the parmesan cheese.

Cover with foil or lid.

Bake at 250 degrees for 4 hours, or until the cheese is bubbly and brown on the edges.

Cool and cut into 16 servings. Freeze in individual containers.