This post brought to you by AllWhites Egg Whites. The content and opinions expressed below are that of Growing Up Gabel.
This vegetarian zucchini lasagna is packed full of veggies. Zucchini is layered with pasta, cheese, spinach, peppers and tomato sauce to create a family dinner packed full of vegetables.
I am always looking for new ways to get my family to eat more vegetables. I personally love roasted veggies, but apparently eating them at every dinner isn’t as exciting to other people. Last summer I saw vegetarian lasagna recipes made with zucchini “noodles” instead of pasta. They looked delicious but I never got around to making one – until now. This lasagna recipe uses a few pasta noodles, but is mostly vegetables.
I have found the easiest way to slice zucchini is with a mandoline. They are a bit pricey, but worth every penny.
See what great slices it makes? And it took about 3 minutes total to slice up all the zucchini. Once it’s sliced, through the zucchini in the oven for 15 minutes to roast.
While the zucchini cooks, mix up the cheese and sauce. The tomato sauce is my homemade sicillian marinara sauce mixed with a can of diced tomatoes, fennel and cinnamon. It is totally worth picking up some fennel for this recipe. It’s also great in homemade turkey sausage – if you need another reason to buy it.
The cheese is made with cottage cheese, lemon essential oil, feta, pepper and AllWhites® egg whites. AllWhites® 100% liquid egg whites are a convenient, fat-free, cholesterol-free and low-calorie alternative to regular eggs. They’re a lean source of protein and can be used in any recipe that calls for eggs. AllWhites Egg Whites have a 0 PointsPlus® value per serving on the Weight Watchers® program. You can find them in the refrigerated section.
Once the zucchini are ready, it’s time to layer the lasagna. I’m really bad at measuring out thirds of big bowls but it still turned out fine (see the recipe for layering instructions).
The lasagna needs about 50 minutes total baking and resting time. I was concerned about the amount of liquid in the dish given that vegetables are mostly water. It did have a lot of liquid, but that didn’t change the end result, which was deliciousness.
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