Zucchini Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pasta-free lasagna built with zucchini slices and filled with a rich homemade bolognese, ricotta, and mozzarella. Lighter than classic lasagna but still satisfying and vegetable-packed.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 pound ground sweet Italian sausage
- 1 pound ground beef
- 1 large white onion (minced)
- 5 cloves minced garlic
- 1 (28 ounce can) crushed tomatoes
- 1 (6 ounce can) tomato paste
- 1 (15 ounce can) tomato sauce
- 1/2 cup chicken broth
- 2 tablespoons granulated sugar
- 1/2 cup chopped fresh basil
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 3 large zucchini
- 1 pound shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 30 ounces ricotta cheese
- 1 large egg
- 1/8 teaspoon ground nutmeg
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 50m
- Sodium
- 1295mg
- 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
- 656mg
- Calcium
- 556mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.