Marathoner’s Zucchini Ribbon Lasagna

Marathoner’s Zucchini Ribbon Lasagna

Marathoner’s Zucchini Ribbon Lasagna

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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.

Recipe Ingredients

3
medium (about 1-1/2 lb.) zucchini, cut lengthwise into thick slices
to taste
Salt and freshly ground pepper
1 container (15 oz.)
Crystal Farms® Light Ricotta Cheese
1/3 cup
Bob Evans® egg whites
1 cup (4 oz.)
Crystal Farms® Crumbled Reduced-Fat Feta Cheese
2 tsp.
grated lemon peel
2-1/4 cup
tomato-basil pasta sauce
1 can (14-1/2 oz.)
diced tomatoes with onions and garlic, drained
1/2 tsp.
fennel seeds
1/4 tsp.
ground cinnamon
6
no-boil lasagna noodles
2 cup
chopped fresh spinach leaves
1 cup
jarred roasted red bell pepper, cut into strips
1-1/2 cup (6 oz.)
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, Bob Evans 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.

Marathoner’s Zucchini Ribbon Lasagna

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