Zucchini Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin zucchini slices replace noodles in this layered bake with creamy cheese filling and marinara sauce. A lighter take on traditional lasagna that's family-friendly and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large zucchini (ends trimmed, sliced into ¼ inch planks with a mandolin)
- 1 15 ounce container whole milk ricotta
- 2 cups grated low-moisture mozzarella cheese (divided)
- ½ cup grated parmesan cheese (optional)
- 2 tablespoons chopped parsley
- 2 tablespoons chiffonade of basil
- 1 egg
- 1 garlic clove (grated)
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt (plus more for zucchini)
- ¼ teaspoon black pepper
- 1 24 ounce jar marinara sauce
At a glance
PER SERVING · TIME 155M
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
- 45m
- Sodium
- 644mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 444mg
- Calcium
- 294mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 644MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.