Zucchini Lasagna Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini replaces pasta noodles in this low-carb lasagna layered with seasoned ground beef, ricotta, and melty mozzarella. All the comfort of traditional lasagna with fewer calories.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 lbs zucchini (4-5 medium/large, cut into 1/4” thick slices or rings*)
- 1 tbsp olive oil or cooking spray (plus more for meat sauce)
- 3 1/2 tsp fine sea salt (divided)
- 1 tsp freshly ground black pepper
- 1 1/2 lbs ground beef (15-20% fat content)
- 1 cup yellow onion (chopped)
- 3 garlic cloves (minced)
- 24 oz marinara sauce (homemade or store-bought)
- 1/4 cup chopped basil or parsley (divided)
- 4 cups shredded mozzarella cheese (divided)
- 15 oz reduced-fat ricotta cheese
- 1 cup shredded parmesan cheese
- 1 large egg
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
- 30m
- Cook
- 40m
- Sodium
- 1332mg
- 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
- 630mg
- Calcium
- 504mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.