One Pan Zucchini and 3 Cheese Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer lasagna made in one pan with fresh zucchini, tomatoes, and a blend of ricotta, mozzarella, and parmesan cheeses. Ready in an hour, it's an easy way to use up garden zucchini.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra virgin olive oil
- 1 pound ground spicy Italian sausage
- 1 small sweet onion, diced
- 4 medium heirloom tomatoes (or regular), roughly chopped
- 2 cups cherry tomatoes
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped oregano
- kosher salt and pepper
- 1/2 cup red wine
- 1/4 cup fresh basil, roughly chopped, plus more for serving
- 6-8 no boil lasagna noodles
- 3 medium zucchini, sliced into 1/8 inch slices
- 1 cup whole milk ricotta cheese
- 1 cup fresh mozzarella cheese, torn
- 1/2 cup grated parmesan cheese
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1088mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 319mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1088MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.