Jo Cooks · by Joanna Cismaru★ 4.6 (233)
Zucchini Lasagna
NUTRITION · PER SERVING90M COOK
CAL 16%·PRO 56%
CARBS 16G20% OF CAL
2G FIBER5G SUGAR8G OTHER
FAT 18G51% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lasagna made with zucchini instead of pasta, layered with ground beef ragù, ricotta, and mozzarella. Low-carb, low-calorie, and satisfying.
mainitaliancasserolebeef🥧 baking dish🍳 skillet🔥 ovengluten freeketolow carb
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 tablespoon olive oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 pound ground beef (extra lean)
- 2 bay leaves
- ½ teaspoon cinnamon
- 1 teaspoon oregano (dried)
- ½ teaspoon pepper
- 1 tablespoon hot sauce
- 28 ounce crushed tomatoes ((1 can))
- 3 large zucchini
- 3 cups mozzarella cheese (shredded)
- 2 cups mushrooms (slices, I used white mushrooms)
- 1½ cups ricotta cheese
- ½ cup Parmesan cheese (grated)
- 1 tablespoon parsley (for garnish)
At a glance
PER SERVING · TIME 90M
CAL 16%·PRO 56%
CARBS 16G20% OF CAL
2G FIBER5G SUGAR8G OTHER
FAT 18G51% OF CAL
9G SAT9G 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
- 30m
- Cook
- 1h
- Sodium
- 616mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 443mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.