Zucchini Freezer Lasagna

One of my favorite times to batch cook is early spring. Living in Florida, the best months we get are April and May; right after the snow birds and spring breakers leave (so the traffic isn’t so bad), but right before the summer humidity and rain sets in.

While batch cooking/meal prep makes for an easy week, it doesn’t prepare you for those weeks you don’t have time to cook. That’s why I love meals that freeze well such as this zucchini freezer lasagna. Or recipes made in a large amount such as these Hidden Vegetables Paleo AIP Meatballs.

These quick (and healthy lasagnas) are the perfect freezer meal to pull out when you don’t have time to cook.

I love to prep them right before I know the weather will be nice, so on beautiful days, I can have my meals already ready and focus on enjoying myself and time in the sun. Small and convenient, just pop one out of the freezer the night before and thaw in the fridge overnight. Then bake for your next meal.

They’re a great grain-free/gluten-free and dairy-free (if you’re not sensitive to goat cheese as well) option. And an absolute necessity to help stick to a paleo diet (since there are not many pre-made/frozen paleo options for your busy nights). This zucchini freezer lasagna helps you have a great, quick night of batch cooking and then enjoy a relaxing week without the hassle of making dinner.

Zucchini Freezer Lasagna

Jenn @ Regain Your Sparkle

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!

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Prep Time 35 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 10

Ingredients

  

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• 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.

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