Turkey Zucchini Lasagna (Freezer-Friendly)
This freezer turkey zucchini lasagna is the perfect gluten-free and low carb meal prep lunch or dinner! Make it ahead and freeze for when those lasagna cravings hit you. Turkey and vegetarian recipe options included.
- 4-5 medium/large zucchini sliced into ¼ inch thick slices
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 lb ground turkey (see notes **)
- 1 teaspoon oregano
- ¼ teaspoon fennel crushed (double it if you love fennel!)
- ¼ teaspoon salt
- 22 oz jar of pasta sauce (650 mL)
- 17 oz light ricotta (500 g; be sure to drain it well)
- 1 egg
- ¼ teaspoon salt
- 2 cups loosely packed spinach (chopped)
- ¼ cup fresh basil (chopped)
- 2 cups mozzarella cheese (shredded)
Prepare Zucchini 'Noodles'
Heat oven to broil (may be called 'grill' in some countries)
Place a wire rack over a baking sheet and arrange zucchini slices on the rack. (You may need to do this part in 2 batches to fit all of the zucchini slices).
Spray both sides of zucchini slices with oil, and broil for 6 minutes per side (turn half-way through), or until lightly browned. Keep an eye on them as all broilers are different and you do not want to burn them!
Reduce oven temperature to 375°F.
Heat oil in a large non-stick pan over medium heat. Sautee onion for 7 or so minutes, until soft and translucent. Add 2 cloves garlic and cook for 1 more minute.
Add lean ground turkey and cook for 10 or so minutes, until cooked through and no pink remains. Drain the pan if necessary.
Add the oregano, salt, crushed fennel seeds and pasta sauce, and cook for 2-3 more minutes until warmed through.
In a 9 X 13 inch baking pan, spread out 1 cup of the tomato sauce.
Top with half of the lasagna 'noodles', followed by half of the ricotta mixture, ¾ cup of shredded mozzarella, and half of the remaining sauce.
Repeat, finishing with the tomato sauce (leave the last layer of cheese off, you will add it later)
To bake immediately:
Bake uncovered at 375°F for 20 minutes, spread with the remaining ½ cup mozzarella, and return to the oven for 10 more minutes.
Allow lasagna to stand for 10-15 minutes before serving (this helps it set up).
To freeze for later:
Assemble lasagna as directed above, then cover with foil. Freeze for up to 3 months.
To bake from frozen, pre-heat oven to 375°F. Bake (covered) for 45 minutes. (see notes *)
Remove foil, and bake for 15 more minutes, until cheese is bubbly and lasagna is heated through.
IMPORTANT do not place a lasagna frozen in a glass baking dish directly from the freezer into the oven. If you plan to bake from frozen, I advise using a metal baking dish or a disposable aluminum pan.
*to bake from thawed, simply follow the directions for 'bake immediately'.
**you may swap ground turkey for ground beef, but be sure to drain the pan of excess liquid before adding the pasta sauce.
After baking through, lasagna may be stored in an airtight container in the fridge for up to 4 days. You may also freeze the lasagna for up to 3 months.
Cover the baking dish. Bake in a 350°F oven for 30-45 minutes, until warmed through in the middle.
You may reheat individual portions in the microwave until steaming hot.
Serving: 1/8 of batch | Calories: 333kcal | Carbohydrates: 13g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 766mg | Fiber: 3g | Sugar: 7g