Zucchini Lasagna Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini sliced thin replaces pasta in this lasagna layered with ground turkey, ricotta, and mozzarella in a rich marinara sauce. A lighter take on the Italian classic that's still hearty and satisfying. Good for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 5 medium zucchini
- salt (enough to cover zucchini noodles)
- 1 tbsp olive oil
- 1/2 small yellow onion (diced)
- 1 lb ground turkey (93/7 blend)
- 3 cloves garlic (minced)
- 1 cup part skim ricotta cheese
- 1/2 cup fat free cottage cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp dried oregano
- 1/4 cup chopped fresh basil
- 1.5 cups marinara sauce (jarred sauce, I used Raos)
- 2 cups lite shredded mozzarella cheese
At a glance
PER SERVING · TIME 80M
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
- Sodium
- 600mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 241mg
- Calcium
- 178mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 600MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.