This zucchini noodle lasagna is three points per serving and the recipe makes six servings Lasagna noodles made from vegetables like summer or winter squash are surprisingly delicious and simple to make, not to mention a terrific and tasty way to get your kids to eat their vegetables. Simply cut the vegetables lengthwise into long thin strips (peel and seed winter squash first) using a vegetable peeler, chef’s knife, or mandoline. The key to a noodlelike texture is to pre-bake the veggie ribbons so that some of their moisture evaporates. All that’s left to do is to assemble the lasagna as you traditionally would.
Ingredients
- Cooking spray
- 3 spray s
- Uncooked zucchini
- 3 large (about 1/2 pound each), cut into 1/4-inch lengthwise slices
- Canned crushed tomatoes
- 14½ oz preferably fire roasted
- Table salt
- ½ tsp
- Black pepper
- ¼ tsp
- Part skim ricotta cheese
- ¾ cup s
- Egg
- 1 large egg s
- Grated Parmesan cheese
- 3 Tbsp
- fat free mozzarella cheese
- 1 cup s, shredded
Instructions
- Preheat the oven to 400°F. Spray a 9-inch square baking dish or casserole dish with cooking spray. Spray a large rimmed baking sheet with cooking spray
- Place the zucchini on the prepared baking sheet and spray with cooking spray; bake for 10 minutes. With tongs, carefully turn the zucchini over; bake just until tender, about 10 minutes more. Let cool slightly.
- Reduce the oven temperature to 350°F.
- Meanwhile, in a large nonstick skillet over medium heat, cook the tomatoes, ¼ teaspoon of salt, and 1⁄8 teaspoon of pepper; cook until slightly thickened, about 7 minutes more.
- In a small bowl, stir together the ricotta, egg, 1 tablespoon of Parmesan, and remaining ¼ teaspoon salt and 1⁄8 teaspoon pepper until blended well.
- Spread 1⁄3 cup of the tomato sauce in the prepared baking dish. Arrange half of the zucchini on top of the sauce, filling in any spaces with extra pieces of zucchini. Spoon half of the remaining tomato-meat sauce over the zucchini and dollop with half of the ricotta mixture, spacing dollops evenly. Sprinkle with ½ cup of the mozzarella. Repeat with the remaining zucchini, tomato- sauce, ricotta mixture, ½ cup mozzarella, and 2 tablespoons Parmesan.
- Bake until bubbly, 30–35 minutes. Let stand 10 minutes before cutting into 6 portions.
- Serving size: 1 generous cup.