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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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- 1 1/2 lbs zucchini (about 3 medium), cut lengthwise medium thickness
- 1 16 oz container small curd cottage cheese
- 1/3 cup AllWhites egg whites
- 1 cup crumbled feta cheese
- 2 drops lemon essential oil
- 2 1/4 cup jarred or homemade marinara sauce
- 1 14.5 oz can diced tomatoes with garlic, basil and oregano
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon ground cinnamon
- 6 no boil lasagna noodles
- 2 cups chopped fresh spinach leaves
- 1 cup jarred, roasted red bell pepper, cut in to strips
- 1 1/2 cups shredded 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 lightly spray with cooking spray.
- Bake about 15 minutes, turning once, until juices are released.
- REDUCE OVEN TEMPERATURE TO 375°F.
- Meanwhile, mix cottage cheese, AllWhites egg whites, 1/2 cup crumbled feta, lemon oil, 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.