These mason jar zucchini lasagna are the perfect, portable healthy meal! They’re low carb, gluten free, packed with protein and perfect to prep ahead to grab and go!
Meal prep. Meal PREP. MEAL PREPPPPPPPPPPIN’
Apparently, it’s what you guys are into. So, it’s what we’re doing.
IN THE MOST CUTESY-FUN WAY BECAUSE MINI LASAGNA IN MINI MASON JARS.
Have you ever seen something more adorable? Well, besides mini gluten free brownies that is.
I’m just sayin’: cute food >>>>>>> normal-looking-not-cute-food.
‘specially when you can make lots of it at once, and just let it hang out in the refrigerator so busy-you can grab and GOOOOOOO during your busy-person life, knowing that you will still be getting ALL the real-food, healthy nutrition you need to CHAMPION YOUR DAY.
We all know Mason Jar Healthy Taco Salad Recipes are a thing. But, did you know mason jar lasagna was a thing?
It actually might not be. I might have just made that up since I’m pretty sure that my inner-soul is on the quest to make really yummy food that also makes you feel happy to look at. You know, they say we taste with our EYEBALLS first right?
This is why all food bloggers hate shooting things like paleo casseroles. Brown on top of brown with a side of brown. No amount of cilantro is gonna give a casserole a pretty-food makeover.
\
BUT, mason jars? THEY DO! THEY DO!
I was going to be super basic and make them with gluten free lasagna noodles. Because, sometimes I know we just like being “those people.” You know, the ones that are predictable and boring and make things really classically with no unique spin or twist because WHY RUIN SOMETHING THAT IS PROVEN TO BE GOOD?
Those people.
But, the small area inside my head, that thinks things, remembered how your taste buds basically fell off your head when we ate both the Mexican zucchini lasagna A-N-D zucchini lasagna: pizza style.
So, OBVI the zoodles came out to play.
Come to think of it…. zoodles are actually probably much more basic of me than pasta noodles.
Whatever, we go with it.
Like we talked about in last week’s cauliflower enchilada casserole, I A-L-S-O happen to know that a VARIETY (wrong word, but it sounds special and I like it) of you are trying the whole “low carb thing,” which knows normal-person-pasta noodles are off the proverbial dinner table.
Proverbial is also probably the wrong word. But, it makes you think I’m smart.
This noodle-less-protein-and-veggie-packed lasagna has everything that you would expect to face plant into if you went to an Italian Grandma’s house: cheese, rich, thick tomato sauce, more cheese, tender-juicy meat, a smattering of yummy herbs and, you guessed it, MORE OOEY-GOOEY CHEESE MOMENTS ABOUT TO HAPPEN.
And, it’s inside a mason jar so that it can fulfill every desk-lunch need of your real-working-life.
Here’s the mason jar 411 though:
The recipe says to bake them in a water bath. Do this. It is NOT an option.
After EXTENSIVE consulting of Mr. Google to find out if it is, indeed, safe to bake in mason jars, I found out that it is. You just must use lower temperature and water baths so that the jars increase in temperature slowly.
If you don’t do it…. they MIGHT EXPLODE. Which is dangerous and bad and will ruin your mason jar experience COMPLETELY.
I wish I had some story as to how that happened to me, because I feel like it would be interesting. But, just believe me because Google said so okay?
Also believe me when I tell you that mason jar lasagnas are totally going to be the trendiest food that you’ll eat in 2017.
Your co-workers are gonna get a major case of lunch-envy.
For step-by-step instruction of this recipe, watch my video tutorial below:
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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 (I use the very fine kind from the shaker jar)
- 4 8 Ounce mason jars
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! *
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: SmartPoints: 8 Points+: 7. Old Points: 5
(per 1 jar)
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Rachel Teodoro says
Just wanted you to know I featured this on my round up for the Create Link Inspire party! I’ll be pinning it to the group board today. Thanks so much! http://www.rachelteodoro.com/2017/01/create-link-inspire-party-13-recipes.html
Taylor Kiser says
Okay sounds great! Thanks!
Cliff Maier says
Hello,
I stumbled onto your site for the first time today
while searching the web re: salt amounts in
various cheeses. This recipe showed up somehow
and looks perfect for size, visual appeal and
sounds delicious as well. I am usually cooking for
myself or 2 people. I think I may already know the
answer to this but, do you think these would freeze well?
I was thinking not but hoped that you might
think otherwise. And if you think they might
freeze alright, would you think raw, or rather
unbaked or cooked and ready to be reheated
in microwave, or possibly even partially baked
for finishing in the oven.
Thanks, I’m off to explore more of your site
Cliff
Taylor Kiser says
I think they MIGHT freeze alright if you cooked them first, but I can’t tell you for sure! Let me know what you try!
Cliff Maier says
I will let you know. Going to make them next week, freeze several and try one out in another week or so.
Thanks!
Taylor Kiser says
Sounds good!
Cathy says
This recipe looks delish! Can’t wait to try it. I’d love to try it in a 9×13 baking dish to serve family style. How would I adjust the recipe? Thanks in advance!
Taylor Kiser says
I can’t tell you for sure as the recipe wasn’t developed that way! However, here is another zucchini lasagna I have that is made in a 9×13. So you can use that to help guide you! https://www.foodfaithfitness.com/mexican-zucchini-lasagna/ Hope that helps!
Jen says
Is this 4 or 8 oz jars?
Taylor Kiser says
8oz!
Gabriella Ocanas says
How long will they keep?
Taylor Kiser says
I’d say about 4-5 or so days in the fridge!
Rita waleri says
Would these store in the freezer after baked?
Taylor Kiser says
I haven’t done it with this particular recipe, but have had great success with other zucchini lasagna, so I THINK so!
Paula says
Hi! this recipe sounds wonderful. Just a quick question- I’m not seeing a reference point for the double asterisk you list at the end (and I’d want to prep these on a Sunday and then take them to work and reheat for lunch during my workweek). Perhaps your last singular asterisk should be a double? If so, I’m assuming you do all of the other steps (oven baking in the water bath and broiling, etc) and then just heat them up individually? Thanks for the recipe and I look forward to trying it soon!
Taylor Kiser says
Hi Paula!
Correct – I guess I don’t really need the double asterisk, it’s more just a note without a reference point! And yes, that is exactly what you do! Hope you love!
Angiras says
Just want to let you know that my 12 year old daughter is on a MCT ketogenic diet and this recipe saved the day – for the first time she ate her entire meal and it has become a staple in our house. It also encouraged her to take responsibility to find yummy recipes that she can eat and make this diet more bearable. Thank you. Instead of mason jars I use similar sized Pyrex “storage boxes” – more rectangular, that come with a lid.
Taylor Kiser says
I am so so so so so happy and kind of honored to read this! Thank you SO much for letting me know 🙂