Vegan Zucchini Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lasagna without noodles, using sliced zucchini layered with ricotta and tomato sauce for a low-carb, non-watery result. Tastes like traditional lasagna but lighter and fresher.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 oz vegan ricotta*
- 1 tablespoon Italian seasoning
- 4 large zucchini
- 1 1/4 - 1 1/2 cups jarred tomato sauce
- 1 cup shredded vegan cheese ((optional))
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
- 20m
- Cook
- 40m
- Sodium
- 237mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 116mg
- Calcium
- 169mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.