Zucchini Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb, gluten-free twist on Italian lasagna using zucchini slices instead of noodles and filled with beef, sausage, ricotta, and cheese. It's a satisfying way to use summer zucchini while keeping it lighter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 tablespoon olive oil
- 1 cup diced onion (about 1 small onion)
- 1 pound ground beef
- 1 pound Italian sausage
- 1 (28-ounce) can crushed tomatoes
- 2 (6.5-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 tablespoons Italian seasoning
- ¼ cup granulated sugar
- 1 tablespoon chopped fresh basil
- salt (to taste)
- ground black pepper (to taste)
- 16 ounces ricotta cheese
- ½ cup finely grated parmesan
- 1 large egg
- 4 medium-sized thinly sliced length-wise zucchini
- 2 cups shredded mozzarella cheese
At a glance
PER SERVING · TIME 88M
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
- 1h 3m
- Sodium
- 845mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 907mg
- Calcium
- 307mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.