Weight Watchers Freestyle Update | 9 Freestyle Smart points per serving
Lasagna is the ultimate comfort food and this recipe for Marathoner’s Zucchini Lasagna does not disappoint. When you think of comfort food, your mind may wonder toward foods that may not fit well in a healthy lifestyle eating plan. WRONG! This lasagna is light on pasta and heavy on the vegetables, featuring zucchini, fresh spinach, and roasted peppers plus a lemony, ricotta filling that tastes as good as it sounds. One serving will give you 23 grams of protein, 320 calories and is 9 Weight Watchers Points Plus. Finally, a delicious zucchini lasagna recipe that you can feel good about eating.
Once you taste this delicious dish, you will be hooked! The robust flavors of zucchini, spinach, tomatoes and roasted peppers all layered together with sauce and cheese creates a meal that satisfies all. With the help of AllWhites Egg Whites the lemony ricotta cheese mixture steals the show. AllWhites® 100% liquid egg whites are a lean source of protein and can be used in any recipe that calls for eggs. The yolks, have been removed, making them naturally fat and cholesterol-free. Keep AllWhites® 100% liquid egg whites on hand and you will always have a convenient go to source of protein right in your refrigerator.
I don’t plan on running any marathons anytime soon, but I do plan adding the recipe for Marathoner’s Zucchini Lasagna to my monthly meal plan. I plan to enjoy my new comfort food as often as I can. This is one meal I will be eating often, with no regrets. Eat up!
Marathoner’s Zucchini Ribbon Lasagna Recipe (High Protein)
- 3 medium (about 1 1/2 lb.) zucchini, cut lengthwise into thick slices
- Salt and freshly ground pepper
- 1 container (15 oz.) Crystal Farms® Light Ricotta Cheese
- 1/3 cup AllWhites® 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 (141 /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
- 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 lightlyspray with cooking spray. Bake about 15 minutes, turning once, until juices are released.
- REDUCE OVEN TEMPERATURE TO 375°F.
- Meanwhile, mix ricotta, AllWhites egg whites, ½ cup crumbled feta, lemon peel, and pepper
- in medium bowl until well blended.
- In separate bowl mix pasta sauce, tomatoes, fennel and cinnamon. Set cheese mixture and sauce aside.
- 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.
- 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’
- ENJOY!
Would you like to try AllWhites® 100% liquid egg whites in your favorite recipe?
Zucchini Lasagna Recipe
Ingredients
- 3 medium, about 1 1/2 lb. zucchini, cut lengthwise into thick slices
- Salt and freshly ground pepper
- 1 container, 15 oz. Crystal Farms® Light Ricotta Cheese
- 1/3 cup AllWhites® 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, 141 /2 oz. diced tomatoes with onions and garlic, drained
- 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
- 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 lightlyspray with cooking spray. Bake about 15 minutes, turning once, until juices are released.
- REDUCE OVEN TEMPERATURE TO 375°F.
- Meanwhile, mix ricotta, AllWhites egg whites, ½ cup crumbled feta, lemon peel, and pepper
- in medium bowl until well blended.
- In separate bowl mix pasta sauce, tomatoes, fennel and cinnamon. Set cheese mixture and sauce aside.
- 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.
- 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'
- ENJOY!
jemma
Sunday 10th of July 2016
What a wonderful way to use our zucchini! Great to have you at TOHOT!
Hena Tayeb
Friday 8th of July 2016
mm looks great.. i always add a layer of zucchini to my lasagna
Ally
Monday 20th of April 2015
Thanks for this recipe! It looks absolutely delicious!
barrie
Wednesday 15th of April 2015
I add egg whites to my smoothies to give me a protein boost in the afternoon when my energy is low!