Mason Jar Zucchini Lasagna

 



INGREDIENTS

  • 2 Large zucchinis
  • 2 tsp Salt, divided
  • 1 Tbsp Olive oil
  • 1/2 Lb 99% Lean ground turkey
  • 1/2 Cup Onion, diced
  • 1/2 Tbsp Garlic, minced
  • 1/2 Tbsp Italian seasoning

  • 1/2 tsp Ground oregano
  • Pepper
  • 6 Tbsp Canned tomato sauce
  • 6 Tbsp Crushed tomatoes
  • 8 Oz Low-fat Ricotta cheese (1 Cup)
  • 1 Egg yolk
  • 1/4 Cup Parsley, Minced
  • 1 Cup Grated Part-skim Mozzarella cheese, Lightly packed (4 oz)
  • 4 tsp Grated Parmesan cheese 

INSTRUCTIONS

  • Preheat your oven to 350 degrees.  
  • Using a mandolin, slice the zucchinis 1/8 inch thick and lay them flat onto a large baking sheet (it's okay if they overlap a little bit.) Sprinkle them evenly with 1 1/2 tsp of the salt (reserving the rest for later) and bake until the water is released and the edges begin to crisp up a little bit, about 15-25 minutes.
  • Once done, lay the zucchini slices out in one layer on paper towel. Use another paper towel to press out as much excess moisture as you can. Repeat, using a different paper towel on top (you can leave them laying on the same paper towel for both times.)  Reduce your oven temperature to 325 degrees.
  • Heat the olive oil in a large frying pan over medium/high heat. Add in the turkey, onion, and garlic and cook until the turkey is lightly browned and no longer pink. Add in the Italian seasoning, oregano, remaining 1/2 tsp of salt and a generous pinch of pepper and cook for a few more minutes. Set aside.
  • In a small bowl, whisk together the tomato sauce and crushed tomatoes. Season with a pinch of salt and pepper. In a separate bowl, whisk together the ricotta cheese, egg and a pinch of salt and pepper until well combined.
  • Layer half of the sauce between the 4 mason jars (about 1 heaping Tbsp each) and spread it out. Then, layer half of the turkey between all 4 jars, spreading out evenly (about 2 heaping Tbsp)  Then, layer half of the zucchini noodles* (about 2 noodles per jar) between all 4 jars. I find it easiest to cut them in half and layer them that way.  Then, it's time for half of the ricotta mixture (about 2 Tbsp per jar.) Then, half of the parsley between all 4 jars (about 1/2 Tbsp each.) Finally, sprinkle on half of the Mozzarella between all 4 jars (about 2 Tbsp each.) After you sprinkle on the cheese, make sure to press the lasagna to pack it in, so you can fit everything in.
  • Repeat the same layers, sprinkling the tops of each jar with 1 tsp of Parmesan.
  • Fill a large pan (I used a 9x13) with water and place the jars into it. DO NOT skip this step, or you'll heat the jars too fast and they might explode! Cover the tops with tinfoil and bake until the edges are lightly golden, about 30 minutes. Uncover and bake an additional 10-15 minutes.
  • Turn your broiler to high and broil for 2-3 minutes, until the top is golden brown.
  • Remove the pan from the oven and let stand in the water for 10 minutes, so you don't shock the glass. Then DEVOUR! *
  • 4 8 Ounce mason jars

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