Meal Prep Zucchini Lasagna
Using indivdual meal prep containers- this zucchini lasagna is able to be prepped, cooked and eat all in the same dish! It has layers oz marinara meat sauce, zucchini + ricotta cheese- making this keto friendly!
Equipment
- 4 oven safe glass meal prep containers mine are linked in the blog post!
- a veggie or cheese slicer mine is linked in the blog post!
Ingredients
- 3 zucchini medium size- you only will use about 2, but get 3 just in case
- 1 jar of your favorite marinara sauce I love this one from Mezzetta
- 1 lb ground turkey/chicken/beef
- 1 cup part skim ricotta cheese
- 1 egg
- ¼ cup chopped spinach- fresh or frozen
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp minced garlic
- ¾ cup mozzarella cheese
Let's Make It
- Over medium high heat- brown your meat and then add in the jar of marinara sauce. Let that sit while you slice the zucchini.
- Preheat the oven to 425°
- Using a veggie slicer or cheese grater- slice the zucchini into strips. If you are getting good slices, you will only need about 2 whole zucchini for 4 servings. Each container needs about 8-10 slices.
- In a bowl mix together the ricotta cheese, egg, spinach, slat + pepper and garlic.
- Spread a spoonfull of the sauce mixture on the bottom of each container, then layer with about 4-5 zucchini slices- just like you would with lasagna noodles.
- Add a layer of the ricotta mixture over the zucchini and then add another layer of the zucchini over the ricotta.
- Add one more layer of meat sauce over the zucchini, top with a little mozzarella, cover with foil and bake in the oven for about 30 minutes.
- Take the foil off and brown the lasagna for another 5-10 minutes.
- Once the lasagna has cooled down, place them in the fridge for up to 4 days.
- Reheat with the lid loosely covering the lasagna for about 2 minutes in the microwave.