Versatile zucchini adds flavor and nutrients to lasagna, and zucchini lasagna is a great way to use fresh zucchini from your garden. This recipe freezes well too, so it's a good way to preserve your harvest by stocking your freezer. You can use ground beef or leave it out for a vegetarian lasagna.
📖 Recipe
Freezer Zucchini Lasagna
This delicious zucchini lasagna is full of nutrient-rich vegetables and freezes well. It's a great way to preserve a bountiful zucchini harvest!
Ingredients
- 4 zucchini, thinly sliced lengthwise
- ½ teaspoon salt
- 1 lb cooked ground beef
- 1 small onion, diced
- 2 cups broccoli, chopped into bite-sized pieces
- 2 cups cauliflower, chopped into bite-sized pieces
- 2 cups spinach, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 24 oz. jar marinara sauce
- 2 cups ricotta cheese
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- non-stick cooking spray
Instructions
- Preheat oven to 425°F.
- On a parchment lined cookie sheet, line prepared zucchini slices in a single layer and sprink lightly with salt. Bake for 10 minutes, turning once half way through bake time. Remove zucchini from oven; reduce oven temperature to 375°F.
- Combine cooked ground beef, onion, broccoli, cauliflower, spinach, garlic, salt, and pepper in a large skillet and sauté for about five minutes. Add spaghetti sauce to meat/vegetable mixture and simmer for 10 minutes, stirring occasionally.
- In a lightly sprayed 9x13" baking dish, assemble lasagna as follows: layer ⅓ of sauce mixture followed by a layer of ⅓ of zucchini, a layer of ½ of the ricotta, a layer of ⅓ of the Parmesan, and a layer of ⅓ of the mozzarella.
- Repeat all layers: ⅓ of meat, ⅓ of zucchini, remainder of ricotta, ⅓ of Parmesan, and ⅓ of Mozzarella.
- For final layer, use remainder of sauce mix, remainder of zucchini, and the rest of the Parmesan and mozzarella cheeses.
- Cover with foil and bake 45 minutes. Remove foil and bake 10 minutes longer. Remove from oven and let sit for 10 minutes before serving.
Notes
Vegetarian version: Omit the ground beef for a vegetarian version.
To freeze: This lasagna will freeze well so you can divide it into 2- 8x8” pans and freeze one for later use or you can double the ingredients and make two pans, using one for tonight’s meal and freezing one for later use.
Nutrition per serving
Calories: 389 calCarbohydrates: 15 gProtein: 32 gFat: 23 gSodium: 1005 mgFiber: 4 gSugar: 8 g
Adapted from Zucchini Lasagna at Dashing Dish.
Judy Mitchell
We had an abundance of zucchini so I made zucchini lasagnas and froze some of them, (8x8”) fully cooked.
How do you recommend reheating it? I’ve read a couple of different suggestions that contradict each other!
Mary Ann
For items that are fully cooked, I usually reheat them with foil on top so they don't brown further. I would do 350ºF and plan on 50+ minutes from frozen and 25-30 minutes from thawed. Depending on how browned they are, I might remove the foil during the last 10-15 minutes of cook time. That doesn't mean other methods are incorrect; sometimes there are different routes to the same destination.