Layered with cheesy goodness, hearty turkey, and tender zucchini, Mason Jar Zucchini Lasagna is the meal prep upgrade you didn’t know you needed.
Lasagna might not be the first thing you think of when it comes to meal prep, but once you’ve met these single-serving mason jar versions, that’s bound to change. Compact, portable, and just plain cute, these individual lasagnas pack all the comfort of the Italian classic into a jar you can stash in your fridge for the week ahead.
I chose to make these after blogging a string of casseroles that, let’s be honest, tasted great but looked less than stellar on camera. Enter: the mighty mason jar. Not only do these clear containers show off all the lovely layers, but they’re also ideal for meal prep. And instead of traditional noodles, these lasagnas feature thin slices of roasted zucchini, keeping things light and low carb without skimping on flavor.
Each jar is stacked with a rich tomato sauce, savory turkey, and a trio of cheeses that melts into something utterly crave-worthy. It’s a mashup of comfort food and convenience, with a healthier twist that you’ll be loving all week long.
Is Mason Jar Zucchini Lasagna Healthy?
Yes, it is. Swapping noodles for thinly sliced zucchini cuts down on carbs and adds fiber and antioxidants. Lean ground turkey keeps the dish protein-rich while reducing saturated fat compared to beef. Using part-skim ricotta and mozzarella helps lower the calorie count without sacrificing creamy texture.
For a dairy-free option, you can substitute the cheeses with plant-based alternatives and skip the egg yolk in the ricotta mixture. To make it vegetarian, replace the turkey with sautéed mushrooms, plant-based protein crumbles, or lentils.
Why Use A Water Bath?
It might seem fussy, but baking these jars in a water bath is crucial. Mason jars are made of tempered glass but can still crack if exposed to sudden temperature changes. A water bath ensures gentle, even heating so your lasagna bakes up beautifully without risking a kitchen disaster.
Can I Prep This Ahead?
This is what the recipe’s made for! The jars can be stored in the fridge for up to 3 days. You can reheat them in the microwave or empty the contents into a pan and reheat it there.
Serving Suggestions
Pack up this on-the-go lasagna with a totable treat like Mixed Fruit And Nut Energy Bites or Rice Krispies Treats Granola Bars.
If you liked this mason jar recipe, you’ll probably also enjoy Taco Mason Jar Salad or Turkey Burger Mason Jar Salad. For other meal prep greats, try Hidden Veggie Healthy Mac And Cheese Meal Prep Bowls or Greek Chicken Roasted Cauliflower Meal Prep Bowls. Your future self will thank you!
Ingredients
- 2 large zucchini
- 2 teaspoons salt divided
- 1 tablespoon olive oil
- ½ pound 99% lean ground turkey
- ½ cup onion diced
- ½ tablespoon garlic minced
- ½ tablespoon Italian seasoning
- ½ teaspoon dried oregano
- Pepper
- 6 tablespoons canned tomato sauce
- 6 tablespoons crushed tomatoes
- 8 ounces low-fat ricotta cheese 1 cup
- 1 egg yolk
- ¼ cup parsley minced
- 1 cup grated part-skim mozzarella cheese lightly packed, 4 ounces
- 4 teaspoons grated Parmesan cheese
- 4 (8-ounce) mason jars
Instructions
- Preheat your oven to 350°F.
- Using a mandolin, slice the zucchini ⅛ inch thick and lay the slices flat on a large baking sheet (it's okay if they overlap a little). Sprinkle them evenly with 1½ teaspoon of the salt and bake until their moisture is released and the edges begin to crisp up, 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 both times). Reduce your oven temperature to 325°F.
- Heat the olive oil in a large pan over medium-high heat. Add the turkey, onion, and garlic. Cook until the turkey is lightly browned and no longer pink. Add the Italian seasoning, oregano, remaining ½ teaspoon of salt, and a generous pinch of pepper. 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 yolk, and a pinch of salt and pepper until well combined.
- Divide half the sauce between 4 mason jars (about 1 heaping tablespoon each) and spread it out. Then, divide half the turkey between the jars, spreading out evenly (about 2 heaping tablespoons). Then, layer half of the zucchini noodles (about 2 noodles per jar) between the jars. (I find it easiest to cut them in half and layer them that way.) Then divide half the ricotta mixture between the jars (about 2 tablespoons per jar.) Then, divide the parsley between the jars (about ½ tablespoon each). Finally, sprinkle half of the mozzarella between the jars (about 2 tablespoons each). After you add the mozzarella, make sure to press the lasagna to pack it in so you can fit everything in.
- Repeat the layers, then sprinkle the top of each jar with 1 teaspoon of Parmesan.
- Fill a large baking dish (I used a 9 x 13-inch baking dish) with water, with some room for the water to rise when you add the jars. Place the jars into the baking dish. (Don't skip this step, or you'll heat the jars too fast and they might explode.) Cover the tops of the jars with foil 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.
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