Zucchini Freezer Lasagna

You will also need 5 foil or glass loaf pans, anything closer to 9 x 5 x 3.

In a large frying pan, sauté ground beef or turkey until cooked. Set aside.

Add olive oil to pan. Sauté onions and garlic for 2 minutes. Add tomatoes and continue sautéing for 3–5 minutes or until onions and garlic are translucent.

Gather pans. Layer zucchini, ground beef, sauce, sautéed veggies, goat cheese, and basil in each pan. Repeat layers. Add one last layer of just zucchini and sauce. Top with shredded cheese and then sprinkle with Italian seasoning.
Bake at 375°F for 55 minutes. Allow to cool before serving.

Note: For lasagnas being consumed at a later date, wrap (unbaked) in foil and freeze. When ready to consume, thaw in the fridge overnight. The next day, bake as directed. Add about 15 minutes to the bake time if needed