Meal Prep Zucchini Lasagna
Serves 4
0 mins total
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!
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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.