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    Home / Recipes / Main Dishes / Vegetarian (or Vegetarian Option) Recipes

    Freezer-Friendly Zucchini Lasagna

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    slice of baked zucchini lasagna with text Zucchini Lasagna freezer-friendly
    slice of baked zucchini lasagna with text Zucchini Lasagna freezer-friendly
    slice of baked zucchini lasagna with text Zucchini Lasagna freezer-friendly
    slice of baked zucchini lasagna with text Zucchini Lasagna freezes well

    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.

    slice of baked zucchini lasagna

    slice of baked zucchini lasagna

    Zucchini Lasagna

    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.
    5 from 5 votes
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    Prep Time 25 mins
    Cook Time 55 mins
    Total Time 1 hr 20 mins
    Course Main Dish
    Servings 8 servings
    Calories 389

    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
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    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

    Omit the ground beef for a vegetarian version.

    Nutrition per serving

    Calories: 389 calCarbohydrates: 15 gProtein: 32 gFat: 23 gSodium: 1005 mgFiber: 4 gSugar: 8 g
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    Adapted from Zucchini Lasagna at Dashing Dish.

    Freezer-Friendly Zucchini Lasagna
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    Posted by Mary Ann on July 29, 2020; Updated on September 16, 2021Filed Under: Beef Recipes, Bulk Cooking/Freezer Cooking Recipes, Oven Recipes, Vegetarian (or Vegetarian Option) Recipes

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    Mary Ann Kelley

    Hi there! I'm Mary Ann Kelley, and I'm the food blogger/meal planner here at Add Salt & Serve. Read more

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