Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter Italian lasagna layered with zucchini, chicken, and ricotta cheese with a red pepper kick. Fresh herbs and melted mozzarella make it feel indulgent without being heavy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3-4 medium zucchini or yellow summer squash, sliced 1/8" thick
- 2 tablespoons extra virgin olive oil
- 1 pound ground Italian chicken sausage or chicken ((see note))
- 1 red bell pepper, chopped
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- kosher salt and black pepper
- red pepper flakes
- 1 (32 ounce) jar marinara sauce
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded provolone cheese
- 1 large egg
- 2 cups shredded dry mozzarella cheese
- 1 cup Panko breadcrumbs
- 2 tablespoons fresh oregano leaves
- fresh basil, for serving
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1573mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 602mg
- Calcium
- 447mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1573MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.