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Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
  • Calories 257.8
  • Total Fat 9.7 g
  • Saturated Fat 1.6 g
  • Polyunsaturated Fat 0.2 g
  • Monounsaturated Fat 0.7 g
  • Cholesterol 10.8 mg
  • Sodium 611.8 mg
  • Potassium 514.7 mg
  • Total Carbohydrate 40.1 g
  • Dietary Fiber 4.1 g
  • Sugars 7.2 g
  • Protein 16.4 g
  • Vitamin A 20.6 %
  • Vitamin B-12 7.0 %
  • Vitamin B-6 10.2 %
  • Vitamin C 17.3 %
  • Vitamin D 0.0 %
  • Vitamin E 8.1 %
  • Calcium 14.2 %
  • Copper 9.5 %
  • Folate 27.6 %
  • Iron 16.7 %
  • Magnesium 8.8 %
  • Manganese 12.5 %
  • Niacin 6.7 %
  • Pantothenic Acid 4.5 %
  • Phosphorus 15.4 %
  • Riboflavin 21.3 %
  • Selenium 9.2 %
  • Thiamin 28.1 %
  • Zinc 6.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Zucchini Lasagna

View the full Zucchini Lasagna Recipe & Instructions
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Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Zucchini Lasagna

145 calories of Pasta, Lasagna Noodles, (1.38 oz)

40 calories of Cottage Cheese, Nonfat, (0.25 cup (not packed))

36 calories of Mozzarella Cheese, part skim milk, (0.50 oz)

33 calories of Tomato Sauce, (0.42 cup)

7 calories of Zucchini, (0.25 cup, sliced)

2 calories of Onions, raw, (0.04 cup, chopped)

2 calories of Oregano, ground, (0.33 tsp)

1 calories of Basil, (0.33 tsp)

1 calories of Garlic, (0.17 clove)

0 calories of Pepper, black, (0.02 tsp)


Nutrition & Calorie Comments  

I will be trying this recipe. I will replace the noodles with zucchini to make it even lower in calories. Thanks Submitted by:
HEYBABELENNY

(8/10/13)
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I have made a similar lasagna but I use zucchini as the noodles and leave the pasta out. To reduce the wateriness, I slice the zucchini ahead of time, put it in a colander an salt it. The salt draws a lot of the water out. After letting it sit for maybe an hour, I rinse it, pat it dry, and proceed. Submitted by:
SPIDERHOLE

(6/28/11)
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Warning: By the time I made my changes, my recipe was not as healthy! The advice to add an egg is good. I also used lowfat ricotta instead of nonfat cottage chs & reduced fat mozza., which was great (I think it's even lighter than part skim). I sliced the zucchini very thin. Yum! Makes 8 servings? Submitted by:
ZENMIND7

(3/13/11)
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added spinach to filling and mushrooms to sauce to up the nutrition and fiber. also added red pepper flakes to give it zing. Submitted by:
LISAMS31

(9/19/10)
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This sounds yummy. I haven't made lasagna since I started to watch my calories & now I have tons of zucchini. Just a hint for those who haven't tried it: To save time, layer uncooked lasagna noodles in your baking dish with other ingredients & bake it 5-10 min longer than suggested in any recipe. Submitted by:
STORMY724

(8/6/10)
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Yum, used fat free ricotta instead of cottage cheese. Submitted by:
KLR397

(5/26/10)
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This turned out to be one of the best experiments I've tried in a long time. Even my picky kids loved it. I did change up the no salt added tomato sauce for regular spaghetti sauce, and partnered with a salad and some fruit for dessert it was a great meal. Submitted by:
AMGUYNES

(12/4/09)
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I followed the recipe pretty much exactly and I thought it was really good. Veggies were very al dente and I normally like them a bit mushier so might cook for longer. I also will maybe add more cheese next time, probably worth a few extra calories. Will definitely make again. Submitted by:
ANGELOFSIGHS

(8/18/09)
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I make this and substitute roasted zucchini for all of the noodles. Way low carb count. Submitted by:
TAMMYOKAHARA

(5/31/09)
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I make a similar recipee only instead of pasta noodles, I use zuchinni sliced lengh wise for my noodles, It is fabulous, you don't even realize you do not have pasta and a % of carbs are eliminated. Submitted by:
GOFY22

(4/9/09)
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Good way to get veggies not normally liked and very adaptable to individual preferences for taste and nutrition. Submitted by:
BRITEYZ721

(1/3/09)
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Good, but my changes:
Regular tomato sauce (with salt)
Chop zucchini, double it up
Double sauce mixture

I would probably add spinach and fresh herbs next time
Submitted by:
BARMPOT

(8/4/08)
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It was very good. but I added a box of spinach to the cottage cheese mixture to add vitamins. I will definitely make it again. Submitted by:
MARYSJOURNEY

(7/18/08)
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With my fresh herbs, some great-tasting fat-free cottage cheese and a different cheese blend instead of boring old mozzarella, as well as the squash fresh from my grandpa's garden, this recipe turned out GREAT! We had lots of leftovers and I can't wait to make it again next month. Submitted by:
GOLGIBOT

(7/17/08)
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Very good, but as suggested by others I doubled the veggies and even added some eggplant and tomatoes. I also substituted the cottage cheese for fat-free cream cheese which made it all the better! Submitted by:
ABBYCAKES

(7/7/08)
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the fam and i totally dug it, but i did double the amount of cheeses and zucchini and onions and added a whole yellow bell pepper into the mix. even with all that it didn't add too many more calories or fat and it was definitely worth the extraness!! Submitted by:
REGALICIOUS

(1/5/08)
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I thought this was a great recipe, and easy to make too. It has a rich flavor without being too fattening, unlike traditional lasagna recipes that use a lot of cream and cheese. I didn't have enough zucchini so I added some sliced carrots too. Will def. make this again! Submitted by:
HOPPIPOLLA

(11/27/07)
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