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Marathoner's Zucchini Ribbon Lasagna
This lasagna is light on pasta and heavy on the vegetables, featuring garden zucchini, fresh spinach, and roasted peppers plus a lemony, ricotta filling - a nod to Mediterranean style vegetable dishes. Just 320 calories per serving.
Preparation: 20 minutes  
Cooking: 1 hour  
Time-To-Table: 1 hour  30 minutes  
Serves: 6

Ingredients:

  • 3 medium (about 1-1/2 pounds) zucchini, cut lengthwise into ¼-inch-thick slices
  • Salt and freshly ground pepper to taste
  • 1 container (15 ounces) Crystal Farms® Light Ricotta Cheese
  • 1/3 cup AllWhites® egg whites
  • 1 cup (4 ounces) Crystal Farms® Crumbled Reduced-Fat Feta Cheese
  • 2 teaspoons grated lemon peel
  • 2-1/4 cups tomato-basil pasta sauce
  • 1 can (14-1/2 ounces) diced tomatoes with onions and garlic, drained
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon ground cinnamon
  • 6 no-boil lasagna noodles
  • 2 cups chopped fresh spinach leaves
  • 1 cup jarred roasted red bell pepper, cut into strips
  • 1-1/2 cups (6 ounces) Crystal Farms® shredded Part-Skim Mozzarella Cheese

Instructions:

  1. Heat oven to 450°F. Spray a 9x9x2-inch baking dish with cooking spray; set aside. Line a large rimmed baking sheet with parchment. Arrange zucchini strips in a single layer; season with salt and pepper and lightly spray with cooking spray. Bake about 15 minutes, turning once, until juices are released. REDUCE OVEN TEMPERATURE TO 375°F.
  2. Meanwhile, mix ricotta, AllWhites egg whites, ½ cup crumbled feta, lemon peel, and pepper in medium bowl until well blended. Mix pasta sauce, tomatoes, fennel and cinnamon in a medium bowl. Set cheese mixture and sauce aside.
  3. Spoon ½ cup sauce in bottom of prepared baking dish. Top with 4 to 5 zucchini slices, 2 noodles, 1/3 of ricotta mixture, 1/3 of the spinach and roasted pepper, about 1 cup sauce, and ½ cup Mozzarella. Repeat twice more, ending with sauce, Mozzarella, and remaining ½ cup feta cheese.
  4. Spray one side of an 18-inch piece of foil; cover baking dish sprayed-side down. Bake 30 minutes or until lasagna is hot and bubbling. Uncover; bake 10 minutes longer or until cheese is browned. Let stand 10 minutes before serving.


Tips & Substitutions:

  • To bump the protein and fiber in this veggie-rich dish, stir a cup of cooked lentils into the sauce.
  • For a crisp topping, reduce the amount of cheese and sprinkle casserole with fresh breadcrumbs tossed with chopped garlic and parsley, and a spoonful of olive oil.


The brand of ingredients used in the nutrition calculation software to calculate the PointsPlus value for this recipe may differ from what’s available on WeightWatchers.com Recipe Builder. This may impact the PointsPlus value.


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Amount Per Serving
23g 320
Protein Calories

Nutritional Information

Serving Size: 1/6th recipe
Calories: 320 % Daily
Value*
Total Fat 12 (g)19%
Sat Fat 7 (g)34%
Trans Fat 0 (g) 
Cholesterol 55 (mg)18%
Sodium 1112 (mg)46%
Total
Carbohydrate		 36 (g)12%
Dietary Fiber 4 (g)18%
Sugar 14 (g) 
Protein 23 (g)47%
Calcium 0 (mg) 
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.