Zucchini Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted zucchini slices replace pasta sheets in this lasagna, layered with ground turkey marinara, ricotta, and cheeses. A low-carb, high-protein twist on the Italian classic that's still satisfying and comforting.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 4 medium zucchini, (sliced about 1/4 inch thick)
- Kosher salt, (for sprinkling on zucchini)
- 1 tablespoon olive oil
- 1/2 yellow onion, (diced)
- 1 pound ground turkey, (or ground beef)
- 3 cloves garlic, (minced)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 25 ounces marinara sauce, (can use jarred sauce)
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, (divided)
- 1 large egg
- 1 tablespoon chopped basil
- Freshly ground black pepper, (to taste)
- 1 1/2 cups shredded mozzarella cheese, (divided)
- Garnish: Fresh basil
At a glance
PER SERVING · TIME 85M
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 5m
- Sodium
- 788mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 518mg
- Calcium
- 331mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 788MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.