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

• 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.

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.