This post brought to you by AllWhites Egg Whites. The content and opinions expressed below are that of Joy’s Life.
When I saw this recipe I was super excited to give it a try. My family loves lasagna but the previous way I’ve made it wasn’t in line with the fitness goals that we all have. This recipe is delicious and gave me new ideas for using certain flavors and ingredients together. I think it’s so important to be open to trying new recipes. It’s a great way to begin working healthier ingredients and cooking techniques into your daily meals.
Here are the ingredients that I’m using to make this flavorful Marathoner’s Zucchini Ribbon Lasagna. Doesn’t it look good already? I didn’t even have to do much to make it. I got the zest from a lemon and sliced up peppers and zucchini. Everything else that I purchased only needed to be opened, washed or measured. Easy!
Marathoner's Zucchini Ribbon Lasagna
- 3 medium about 11/2 lb. zucchini, cut lengthwise into thick slices
- Salt and freshly ground pepper to taste
- 1 container 15 oz. Crystal Farms® Light Ricotta Cheese
- 1/3 cup AllWhites® Egg Whites
- 4 oz. Crystal Farms® Crumbled ReducedFat Feta Cheese
- 2 tsp. grated lemon peel
- 2 1/4 cups 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
- 6 oz. Crystal Farms® shredded Part Skim Mozzarella Cheese
- Heat oven to 450°F.
- Spray a 9x9x2inch 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.
- Meanwhile, mix ricotta, AllWhites egg whites, 1/2 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.
- Spoon 1/2 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 1/2 cup Mozzarella.
- Repeat twice more, ending with sauce, Mozzarella, and remaining 1/2 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.
Today I’m using AllWhites® 100% liquid egg whites which are naturally fat-free and cholesterol-free. AllWhites Egg Whites are a lean source of protein and can be used in any recipe that calls for eggs.
AllWhites® Egg White products are:
100% liquid egg whites with no yolk
Naturally fat-free, cholesterol-free
Located in the refrigerated dairy section
Can be a healthy alternative to recipes that call for eggs
A lean source of protein that’s easily kept on hand
0 PointsPlus® value per serving on the Weight Watchers® program
While I was making this I was wondering why I haven’t cooked like this more. I mean, it’s not that hard to add a bag of spinach to lasagna or to substitute AllWhites® Egg White for regular eggs. Plus, the payoff is huge with decreased fat and calories from the standard lasagna that I previously made to this high protein (20+ grams) recipe.
I love zucchini but I recently let a bunch of it just rot away in a drawer in my fridge. I had planned to just serve a dish of zucchini but then I forgot. Because I had been falling back on my old high calorie standard recipes and meals, I wasn’t thinking of using zucchini in a different (for me) way. This recipe showed me just how easy it is to incorporate it into other meals. Here’s what it called for: 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. I ate two pieces that never made it to the lasagna. Delicious. Take those ideas and incorporate them into other meal ideas, even sandwiches!
Here’s the lasagna before it went into the oven.
Here’s it is all finished! It’s not difficult to make and it’s really good. You should try it!
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