Zucchini Freezer Lasagna
Ground meat, zucchini noodles, pasta sauce, garlic, fresh basil, and creamy goat cheese make a delicious Italian clean eating dinner! Enjoy right away or freeze for quick and easy dinners at a later date!
Servings: 10
Ingredients
- 2-3 lbs ground beef or turkey
- 1 tablespoon organic olive oil
- 2 sweet onions diced
- 10 cloves garlic diced
- 3 tomatoes diced
- 5 foil loaf pans (anything close to 9”x 5”x 3”) or for a natural option, glass loaf pans
- 8 medium zucchini, thinly sliced lengthwise (can use a knife, but a mandoline speeds up the process if you plan to do it often)
- 3 - 24 oz jars of pasta sauce make sure to select an organic, soy-free, vegetable oil free brand
- 11 oz roll goat cheese crumbled (optional - crop for paleo or dairy allergy/intolerance; depending on your body)
- 2 - 1 oz pkgs basil sliced into thin strips
- 8 oz block mozzarella or white cheddar cheese shredded (optional - crop for paleo or dairy allergy/intolerance)
- 1 tablespoon Italian Seasoning
Instructions
- In a large frying pan, sauté ground beef or turkey until cooked. Set aside
- Add olive oil to the pan. Sauté onions and garlic for 2 mins. Add tomatoes and continue sautéing for 3-5 mins or until onions and garlic are transparent.
- Gather pans. Layer: zucchini, ground beef, sauce, sautéed veggies, goat cheese, and basil in each pan. Repeat…Add one last layer of just zucchini and sauce. Top with shredded cheese and then sprinkle with Italian seasoning.
- Bake at 375°F for 55 mins. Allow to cool before serving.
Notes
*For lasagnas being consumed at a later date, wrap (unbaked) in foil and freeze. When ready to consume, thaw in the fridge overnight. The next day, bake as directed. Add about 15 minutes to the bake time if needed.
*I have heard some people worry about aluminum leaching, but the foil loaf pans are just so convenient and work well for this recipe. If you are really worried, I’d recommend lining the pans with a sheet of natural parchment paper prior to adding the ingredients.
*I have heard some people worry about aluminum leaching, but the foil loaf pans are just so convenient and work well for this recipe. If you are really worried, I’d recommend lining the pans with a sheet of natural parchment paper prior to adding the ingredients.