Zucchini Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thinly sliced zucchini layered with seasoned ground beef, marinara sauce, and creamy ricotta mixture, then baked until golden. Lighter than traditional lasagna but still rich and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 medium zucchini (about 1½ pounds (680 g), sliced lengthwise into ¼ inch slices)
- ½ teaspoon fine salt
- 1 tablespoon olive oil
- 1 pound ground beef (90 percent lean)
- ½ cup finely diced yellow onion
- 3 cloves garlic (minced)
- 24 ounces marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 2-4 tablespoons chopped fresh herbs (parsley and/or basil, for the ricotta mixture. (Optional))
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup finely grated parmesan cheese (divided)
- Fresh basil for garnish
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
- 1167mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 790mg
- Calcium
- 385mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.