Description
These mason jar zucchini lasagna are the perfect, portable healthy meal! They’re low carb, gluten-free, packed with protein and perfect to prep ahead to grab and go!
Ingredients
- 2 Large Zucchini
- 2 teaspoons Salt, Divided
- 1 Tablespoon Olive Oil
- ½ pounds 99% Lean Ground Turkey
- ½ cups Onion, Diced
- ½ Tablespoons Garlic, Minced
- ½ Tablespoons Italian Seasoning
- ½ teaspoons Ground Oregano
- Pepper
- 6 Tablespoons Canned Tomato Sauce
- 6 Tablespoons Crushed Tomatoes
- 8 ounces, weight Low Fat Ricotta Cheese
- 1 Egg Yolk
- ¼ cups Parsley, Minced
- 1 cup Grated Part-skim Mozzarella Cheese, Lightly Packed
- 4 teaspoons Grated Parmesan Cheese (I Use The Very Fine Kind From The Shaker Jar)
Preparation
Preheat oven to 350ºF.
Using a mandoline, slice zucchini 1/8 inch thick and lay them flat onto a large baking sheet (it’s okay if they overlap a little bit). Sprinkle them evenly with 1 1/2 teaspoon salt and bake until the water is released and the edges begin to crisp up a little bit, about 15–25 minutes.
Once done, lay the zucchini slices out in one layer on paper towel. Use another paper towel to press out as much excess moisture as you can. Repeat, using a different paper towel on top (you can leave them laying on the same paper towel for both times). Reduce oven temperature to 325ºF.
Heat the olive oil in a large frying pan over medium/high heat. Add turkey, onion, and garlic and cook until the turkey is lightly browned and no longer pink. Add Italian seasoning, oregano, remaining 1/2 teaspoon salt and a generous pinch of pepper. Cook for a few more minutes. Set aside.
In a small bowl, whisk tomato sauce and crushed tomatoes. Season with a pinch of salt and pepper. In a separate bowl, whisk ricotta cheese, egg and a pinch of salt and pepper until well combined.
Layer half of the sauce between mason jars (about 1 heaping tablespoon each) and spread it out. Then, layer half of the turkey between all jars, spreading out evenly (about 2 heaping tablespoons). Then, layer half of the zucchini noodles (about 2 noodles per jar) between all jars. (I find it easiest to cut them in half and layer them that way.) Add half of the ricotta mixture (about 2 tablespoons per jar), followed by half of the parsley (about 1/2 tablespoon each). Finally, sprinkle on half of the Mozzarella (about 2 tablespoons each). After you sprinkle on the cheese, make sure to press the lasagna to pack it in, so you can fit everything in.
Repeat the same layers, sprinkling the tops of each jar with 1 teaspoon Parmesan.
Fill a large pan (I used a 9×13) with water and place the jars into it. Do not skip this step, or you’ll heat the jars too fast and they might explode! Cover the tops with tinfoil and bake until the edges are lightly golden, about 30 minutes. Uncover and bake an additional 10–15 minutes.
Turn your broiler to high and broil for 2–3 minutes, until the top is golden brown. Remove the pan from the oven and let stand in the water for 10 minutes, so you don’t shock the glass. Then devour!
Notes:
1. Use your thinnest zoodles first, to make sure they don’t take up too much space, and you can’t fit all the layers in!
2. You can store the jars in the refrigerator and then microwave as needed!
