Meal Prep Zucchini Lasagna
Serves 40 mins prep0 mins cook
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!
0 servings
What you need
Instructions
0 Over medium high heat- brown your meat and then add in the jar of marinara sauce. Let that sit while you slice the zucchini. 1 Preheat the oven to 425° 2 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. 3 In a bowl mix together the ricotta cheese, egg, spinach, slat + pepper and garlic. 4 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. 5 Add a layer of the ricotta mixture over the zucchini and then add another layer of the zucchini over the ricotta. 6 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. 7 Take the foil off and brown the lasagna for another 5-10 minutes. 8 Once the lasagna has cooled down, place them in the fridge for up to 4 days. 9 Reheat with the lid loosely covering the lasagna for about 2 minutes in the microwave.View original recipe