Ingredients
- 1 container (15 ounce) part-skim ricotta cheese
- 1 egg white (beaten)
- 1 package (16 ounce) frozen spinach (chopped, thawed and squeezed dry)
- 1/2 cup shredded low-fat cheese (Italian cheese blend, shredded)
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 pound zucchini (2 zucchini, cut lengthwise into strips using a vegetable peeler)
- 2 1/2 cup marinara sauce
- 6 no-boil (8 ounces) dry lasagna pasta (3 x 7 inches, whole wheat lasagna noodles)
- 1 pound tomatoes (4 plum tomatoes, sliced)
- 1 yellow onion, sliced
How to Make
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Step 1: Preheat oven to 400 degrees F.
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Step 2: Spray a 8 inch square baking dish with nonstick cooking spray.
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Step 3: In a bowl combine ricotta and egg white. Stir in the spinach, cheese, 1/2 teaspoon salt and red pepper flakes.
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Step 4: Toss the zucchini strips with the remaining salt (1/2 teaspoon) in a large bowl.
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Step 5: Spread 1/3 of the sauce over the bottom of the prepared baking dish. Top with 2 lasagna noodles; and then top the noodles with half of the zucchini, half of the ricotta mixture, half of the plum tomatoes, half of the onion and half of the remaining sauce. Repeat layering beginning with the noodles and ending with the sauce.
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Step 6: Cover dish with foil and bake 40 minutes; uncover and bake for another 15 minutes or until lasagna is bubbly. Let stand for 10 minutes before serving.
We hope you enjoy this recipe!
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