Spend with Pennies · by Holly Nilsson★ 5.0 (24)
Zucchini Lasagna
NUTRITION · PER SERVING102M COOK
CAL 23%·PRO 70%
CARBS 28G24% OF CAL
5G FIBER1G ADDED13G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 26G50% OF CAL
13G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini sliced thin to replace pasta in a cheesy, beefy lasagna. A lighter take on traditional lasagna that's still hearty and satisfying.
mainitaliancasserolebeef🍪 sheet pan🍳 skillet🔥 ovengluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds zucchini (4 to 5 medium zucchini)
- ¼ teaspoon salt
- 1 pound lean ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 28 ounces crushed tomatoes
- 14 ounces canned diced tomatoes (drained)
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon granulated sugar
- 1 bay leaf
- 2 cups ricotta cheese (or cottage cheese)
- 1 egg (beaten)
- ½ teaspoon dried basil
- ¼ cup shredded Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
At a glance
PER SERVING · TIME 102M
CAL 23%·PRO 70%
CARBS 28G24% OF CAL
5G FIBER1G ADDED13G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 26G50% OF CAL
13G SAT13G UNSAT
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 22m
- Sodium
- 761mg
- Total sugar
- 14g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1415mg
- Calcium
- 520mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 761MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.