Zucchini Lasagna

I used up some of our abundance of zucchini and made individual pans of lasagna to freeze.  I sliced the zucchini thin using a mandolin so they would all be the same thickness. I then cooked up some Italian sausage and a little bit of ground turkey.   In a separate bowl I mixed together ricotta cheese, a beaten egg, Italian seasoning, ❤garlic❤, s&p, shredded mozzarella and grated parmesan - set aside.

After laying out my pans, I put 2 tablespoons of marinara sauce in each one spreading out to cover the bottom. I then layered zucchini, ricotta mixture, meat mixture then sauce.  Repeat till you have three layers, ending with sauce. I put sliced provolone on the top to get some extra flavor since I already had mozzarella and parmesan inside the lasagna. 

I covered each with foil and before putting them in the freezer  I wrapped with plastic wrap. When we are ready have these for dinner, I will take them out and thaw in the fridge overnight. REMIVE PLASTIC WRAP BEFORE BAKING. I will bake them at 350* for approximately 30 minutes with just foil and then remove and continue baking for another 15-20 and zucchini is fork tender or until cheese is melted and golden brown and sauce is bubbling.  This is the perfect size for one but if you add garlic bread and salad, it can feed two. 

As with any recipe, you can always tweak it to fit your family's tastes. ENJOY!