Delicious Zucchini Lasagna (Never Watery!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter take on classic lasagna using salted and par-baked zucchini noodles instead of pasta, layered with a beef-and-vegetable ragu and creamy ricotta. Veggie-packed and satisfying without the wateriness of traditional zucchini lasagna.
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Nutrition & ingredients
Ingredients
serves 6- 5-6 medium zucchinis
- 1 lb lean ground beef
- 1 small onion (finely minced)
- 1 medium carrot (grated)
- 1 rib celery (minced)
- 2 cups jarred marinara sauce
- 1 cup ricotta
- ¼ cup minced fresh basil (see notes)
- 2 tablespoons minced fresh oregano (see notes)
- 2 cloves garlic (finely minced)
- 1 large egg
- 1 pinch EACH: salt and pepper
- 8 ounce ball of fresh mozzarella (shredded)
- 1 cup grated parmesan
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 40m
- Sodium
- 998mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 786mg
- Calcium
- 462mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 998MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.