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.
Ingredients
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3 medium (about 1-1/2 lb.) zucchini, cut lengthwise into thick slices
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to tasteSalt and freshly ground pepper
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1 container (15 oz.)Crystal Farms® Light Ricotta Cheese
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1/3 cupAllWhites® egg whites
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1 cup (4 oz.)Crystal Farms® Crumbled Reduced-Fat Feta Cheese
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2 tsp.grated lemon peel
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2-1/4 cuptomato-basil pasta sauce
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1 can (14-1/2 oz.)diced tomatoes with onions and garlic, drained
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1/2 tsp.fennel seeds
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1/4 tsp.ground cinnamon
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6 no-boil lasagna noodles
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2 cupchopped fresh spinach leaves
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1 cupjarred roasted red bell pepper, cut into strips
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1-1/2 cup (6 oz.)Crystal Farms® shredded Part-Skim Mozzarella Cheese
Instructions
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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.
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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.
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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.
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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.
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