This delicious freezer zucchini lasagna is full of nutrient-rich vegetables. With layers of creamy ricotta, rich and hearty vegetable and meat sauce, tasty zucchini slices, and perfectly melted cheese, Freezer Zucchini Lasagna is a crowd-pleaser. It's a great way to preserve a bountiful zucchini harvest!
Cut the stems off of the 4 zucchini, wash, and slice length-wise.
Dice 1 small onion, and chop 2 cups broccoli, 2 cups cauliflower, and 2 cups spinach. Mince 2 cloves garlic.
On a parchment lined cookie sheet, line prepared zucchini slices in a single layer and sprinkle 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, ½ teaspoon salt, and pepper in a large skillet and sauté for about five minutes.
Add 24 ounces marinara 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 2 cups ricotta cheese, a layer of ⅓ of the 1 cup grated Parmesan cheese, and a layer of ⅓ of the 1 cup shredded mozzarella cheese.
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
Gluten-free - This dish uses "zucchini noodles" instead of pasta, so it's already gluten-free.Low carb - Since it uses zucchini, this dish is already a low carb zucchini lasagna. Choosing a marinara with a low sugar content will keep the carbs low.Vegetarian - Omit the ground beef for a delicious vegetarian lasagna.Alpha-gal version - Serve vegetarian as above, or substitute ground turkey for the ground beef. If dairy is also a problem, substitute plant-based cheese products.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 2 - 9x13" pans, using one for tonight’s meal and freezing one for later use.Reheating instructions: Reheat at 350ºF for 50+ minutes from frozen and 25-30 minutes from thawed. If you prefer more browning, remove the foil for the last 10-15 minutes.