Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 315.5
Total Fat 15.2 g
Saturated Fat 8.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.7 g
Cholesterol 78.1 mg
Sodium 818.1 mg
Potassium 620.1 mg
Total Carbohydrate 24.8 g
Dietary Fiber 6.4 g
Sugars 4.8 g
Protein 21.2 g
Vitamin A 35.3 %
Vitamin B-12 9.7 %
Vitamin B-6 11.2 %
Vitamin C 8.9 %
Vitamin D 1.1 %
Vitamin E 2.9 %
Calcium 46.1 %
Copper 8.6 %
Folate 14.1 %
Iron 10.5 %
Magnesium 13.9 %
Manganese 15.9 %
Niacin 6.4 %
Pantothenic Acid 8.0 %
Phosphorus 36.8 %
Riboflavin 21.2 %
Selenium 30.6 %
Thiamin 8.8 %
Zinc 15.5 %
*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 Eggplant and Zucchini Lasagne

View the full Eggplant and Zucchini Lasagne Recipe & Instructions

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 Eggplant and Zucchini Lasagne

112 calories of Ricotta Cheese, part skim milk, (0.33 cup)

60 calories of Mozzarella Cheese, part skim milk, (0.83 oz)

53 calories of Ragu Traditional Spaghetti Sauce (tomato sauce), (0.33 cup)

39 calories of Eggplant, fresh, (0.33 eggplant, peeled (yield from 1-1/4 lb))

21 calories of Parmesan Cheese, shredded, (1 tbsp)

12 calories of Egg, fresh, whole, raw, (0.17 large)

10 calories of Zucchini, (0.33 cup, sliced)

7 calories of Olive Oil, (0.17 1tsp)


Nutrition & Calorie Comments  

I REALLY wish I hadn't salted the eggplant to sweat it--it would have been fine just roasted, but I did and it made the dish SO salty. Otherwise it would have been delicious. I loved the combination of zucchini and eggplant & used my own tomato sauce and 2 tbsp of parmesan added.