These little lasagna jars are not only healthy and tasty but also incredibly easy to prepare. They make a great meal prep option. They can be stored for months in the freezer or kept in the fridge for 3 days. I personally like to keep a few in my freezer as an option for those days where things do not go as planned and I need a quick meal. Just knowing they are in there keeps me from ordering take out or going to a drive through.
Instead of noodles, this recipe uses zucchini. I found slicing the zucchini thinly gave it the best texture. You can use a mandoline slicer or a shop knife.
While I used a jarred marinara (Amy’s brand) you could easily use homemade it you want. Either way, make sure to pick a lower sodium and lower sugar option.
The most important aspect of this recipe is what you choose to store the lasagna in. If you plan to freeze these, make sure you use a freezable container. Also, it is helpful to use containers that are oven safe, that way they can go straight in the oven without dirtying another dish. Wide mouth mason jars, Pyrex glass storage containers or Glasslock containers all work. Just make sure you don’t put a frozen dish right in the hot oven, the abrupt temperature change can make the glass crack or shatter.
Makes 6 pint sized mason jar servings.
- 1 lb extra lean (99% lean) ground turkey
- ½ onion, finely diced
- 2 cloves, minced
- 1 jar Marinara Pasta Sauce (look for a lower sodium and lower sugar variety, I like Amy’s brand)
- 3 Tb egg white
- 1 cup low fat cottage cheese
- 1 medium zucchini
- ¾ cup part skim shredded mozzarella
- chopped fresh basil
- Using a mandoline, thinly slice the zucchini. You can slice by hand, but the thinner the better.
- Spritz large skillet with cooking oil and sauté onion till translucent.
- Add ground turkey and brown.
- Add minced garlic, and cook for 1 min.
- Pour in marina sauce
- Meanwhile in a small bowl, combine cottage cheese and egg white.
- Line up 6 containers. And layer half the zucchini slices in the bottom of the jars.
- Next add cottage cheese mixture to each jar.
- Then add meat and sauce.
- Repeat with remaining cottage cheese and then sauce mixture.
- Top with half the zucchini slices.
- If you plan to cook them immediately, top with cheese, about 2 Tb per jar, and bake at 350 for 15 mins. Or until the mixture is bubbly and the cheese is melted.Otherwise store in the fridge for 3 days or in the freezer for 3 months.Top with cheese before cooking. (And I recommend defrosting before cooking if frozen.) You can bake for 20 minutes at 350. Or use the microwave (keep in mind the cheese won’t get all crispy and brown in microwave)
- Sprinkle with fresh basil and enjoy!
Nutrition for 1/6 the recipe:
Calories: 238 Fat: 8 grams Carbohydrates: 12 grams Protien:31 grams