By Skinny Ms.
Substituting veggies for white carbs in traditional dishes is becoming all the rage, and with good reason. Picture this. You could put together a lasagna the traditional way, with white pasta and its simple carbs that offer limited nutrition. Or you could substitute those noodles for one of your favorite veggies. Chances are, this veggie will add flavor, texture, and nutrients no processed carb can! Our Zucchini Lasagna is a perfect veggie lasagna that demonstrates just how healthy you can make dinner when you get creative with veggie substitutions.
Take your zucchini and slice it into long, thin slices. We like to use a mandoline for perfectly thin strips of veggies, but if you don’t have a mandoline in your kitchen, make sure to choose your sharpest knife, and slice away, with your fingers out of the way! Then, begin to layer your lasagna, just as you would with a traditional lasagna. Spread a layer of marinara sauce to the bottom of your pan, and layer the zucchini “noodles” on top. Then, spread another layer of sauce, and add your mixture of ricotta, egg, parmesan, mozzarella, and herbs. Keep layering until you have what looks like a classic lasagna, and then bake.
Serve this to family on a weeknight, or to guests at dinner on the weekends. Sure, some of your diners might object to the idea of zucchini used as noodles, but when they bite into this lasagna, the texture of zucchini paired with ooey gooey cheese with have them singing a different tune.
Yields: 6 servings | Serving Size: 1 slice | Calories: 341 | Previous Points: 8 | Points Plus: 9 | Total Fat: 20 g | Saturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 88 mg | Sodium: 451 mg | Carbohydrates: 16 g | Dietary Fiber: 3 g | Sugars: 9 g | Protein: 24 g
Ingredients
- 3 zucchinis
- 1-1/2 cups part skim ricotta
- 3/4 cup parmesan cheese
- 2 cups mozzarella cheese, divided
- 1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried oregano
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 whole egg
- 1 jar sugar-free marinara or pasta sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
Preheat the oven to 375 degrees F. Using a mandolin or a sharp knife, slice the zucchini lengthwise into thin, long planks. Thinly coat a baking dish with cooking spray. Add a thin layer of marinara sauce to the bottom of the pan. Add a layer of zucchini noodles. Mix together the ricotta, parmesan, egg, one cup of the mozzarella, oregano, thyme, basil, salt, and pepper. Spread some of the sauce on top of the noodles. Add 1/4 of the ricotta mixture, and top with zucchini noodles. Top the zucchini noodles with sauce, add the ricotta mixture, sprinkle with some of the mozzarella, and top with more zucchini noodles. Top the noodles with sauce, ricotta mixture, and top with the remainder of the zucchini noodles. Add sauce and sprinkle with the remaining mozzarella. Cover the pan with aluminum foil, and bake for about 35 minutes, or until cooked through. Cook for an additional 3-5 minutes without the foil on top. Garnish with fresh thyme leaves and basil if desired. Enjoy!
http://skinnyms.com/zucchini-lasagna-recipe/
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Zucchini Lasagna
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