Zucchini Lasagna

4.3

(6)

6 Reviews

Roasted zucchini slices stand in beautifully for wheat pasta in this no-noodle lasagna. The simple swap reduces calories and eliminates gluten. It's also a great way to use up extra zucchini if your plants are prolific.

Carolyn Casner

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

50 mins

Additional Time:

30 mins

Total Time:

1 hr 20 mins

Servings:

Yield:

6 servings

Nutrition Profile:

High-Calcium Bone-Health Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium Soy-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

3 large zucchini (3 pounds), sliced lengthwise into 1/4-inch-thick strips
1 tablespoon extra-virgin olive oil
12 ounces lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups part-skim ricotta
1 large egg, lightly beaten
1 cup shredded part-skim mozzarella cheese, divided
Chopped fresh basil for garnish

Directions

Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
Arrange zucchini slices in a single layer on the prepared baking sheets. Roast until just tender, about 20 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until the beef is browned, 6 to 8 minutes. Add garlic and cook for another minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
Combine ricotta and egg in a small bowl.
Spread about 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Top with one-fourth of the zucchini slices and then 1 cup sauce. Dollop one-fourth of the ricotta mixture over the top and sprinkle with 1/4 cup mozzarella. Repeat to make 3 more layers with the remaining zucchini, sauce, ricotta mixture and mozzarella. Bake until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 minutes before serving. Garnish with basil.

Originally appeared: EatingWell.com, June 2018

Nutrition Facts (per serving)

360	Calories
17g	Fat
19g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size generous 1 cup
Calories 360
% Daily Value *
Total Carbohydrate 19g	7%
Dietary Fiber 4g	15%
Total Sugars 10g
Protein 27g	53%
Total Fat 17g	22%
Saturated Fat 8g	40%
Cholesterol 103mg	34%
Vitamin A 1800IU	36%
Vitamin C 39mg	43%
Folate 62mcg	16%
Sodium 534mg	23%
Calcium 368mg	28%
Iron 5mg	28%
Magnesium 61mg	14%
Potassium 1140mg	24%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Zucchini Lasagna

Ingredients

Directions

Nutrition Facts (per serving)

Related Articles