Zucchini Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb lasagna that swaps pasta for grilled zucchini slices, layered with a beef and tomato sauce and creamy cheeses. Rich and satisfying, this is a weeknight-friendly alternative to traditional lasagna.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 6 Zucchini (sliced)
- 1 Cup Cottage Cheese
- 4 Cups Shredded Mozzarella Cheese
- 6 teaspoons Grated Parmesan Cheese
- 1 Pound 60% Ground Chuck mixed with 40% Ground Brisket** ((optional))
- 1 Tablespoon Butter
- 1 teaspoon Olive Oil
- 1 Red Bell Pepper (minced)
- 1 Yellow Bell Pepper (minced)
- 1/2 Cup Onion (minced)
- 1 Clove Garlic (minced)
- 6 Ounces Tomato Paste
- 30 Ounces Tomato Sauce
- 15 Ounces Diced Tomatoes
- 2 teaspoons Fresh Basil (chopped)
- 2 teaspoons Italian Seasoning
- 3 Shakes Red Pepper Flakes
- 1/3 Cup Shredded Parmesan Cheese
- Salt and Pepper (to taste)
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
- 1147mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 971mg
- Calcium
- 492mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.