My Recipes Zucchini Eggplant Lasagna Recipe

Keto Friendliness Gauge

Net Carbs are 9% of calories per serving, at 23g per serving. This food is keto-friendly.

How keto-friendly is My Recipes Zucchini Eggplant Lasagna? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for My Recipes Zucchini Eggplant Lasagna Recipe

  • Net Carbs are 9% of calories per serving, at 23g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

My Recipes Zucchini Eggplant Lasagna Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 235 g )
Amount Per Serving
Calories: 257
Total Fat: 12g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 31mg
Sodium: 459mg
Total Carbohydrates: 27g
Dietary Fiber: 4g
Sugar: 7g
Protein: 12g
Calcium: 220mg Iron: 2mg
Potassium: 516mg Vitamin A: 86mcg
Vitamin C: 15mg Vitamin D: 0mcg

Ingredients

  • 1 large eggplant, cut crosswise into 1/4-inch-thick slices
  • 3/4 teaspoon salt, divided
  • 2 teaspoons olive oil
  • 3/4 cup chopped onion (about 1 medium onion)
  • 3 garlic cloves, chopped
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon chopped fresh oregano
  • 1/8 teaspoon ground red pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup fresh basil leaves, chopped
  • 1 cup (8 ounces) part-skim ricotta cheese
  • Cooking spray
  • 1 (8-ounce) package precooked lasagna noodles
  • 2 medium zucchini, cut into 1/4-inch-thick slices
  • 2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

Instructions

Visit My Recipes's website to view the recipe instructions. (Via Edamam)