Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories 267.0
Total Fat 3.6 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.7 g
Cholesterol 13.2 mg
Sodium 802.1 mg
Potassium 521.1 mg
Total Carbohydrate 41.9 g
Dietary Fiber 4.1 g
Sugars 8.0 g
Protein 17.6 g
Vitamin A 20.6 %
Vitamin B-12 6.9 %
Vitamin B-6 10.3 %
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 21.2 %
Selenium 9.1 %
Thiamin 28.2 %
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
TAGS:  Vegetarian Meals |

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)

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

33 calories of Tomato Sauce, (0.42 cup)

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

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  

Good! And fewer calories than regular lasagna. Submitted by:

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Was an interesting way to use zucchini. Wasn't as good as regular lasagna, but wasn't too bad. Good healthy meal and good protein numbers. Submitted by:

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Better carb count than the regular. Submitted by:

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

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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:

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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:

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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:

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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:

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Yum, used fat free ricotta instead of cottage cheese. Submitted by:

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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:

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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:

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