Zucchini Lasagna
Lasagna looks intimidating, but it’s really very easy. The hardest part is cleaning up all of the mixing bowls afterwards. This is a basic lasagna recipe, just using sliced zucchini instead of pasta noodles.
Ingredients
- 2 cups ricotta cheese
- 1 1/2 cups grated Parmesan Cheese
- 2 eggs
- 1 cup marinara sauce
- 3-4 large zucchini cut thinly lengthwise
- 2 cups shredded mozzarella cheese
- 1 tbsp Italian seasoning
Instructions
- Slice the zucchini into thin strips.
- if you have time, salt the zucchini and place in a colander. Let the zucchini sit for 15 – 30 minutes. Pat dry.
- Preheat oven to 350. Prepare lasagna pan.
- In a bowl, combine ricotta, parmesan, Italian seasoning, and eggs.
- Place a small amount of sauce on the bottom of the lasagna pan. Then create three layers of lasagna: zucchini, sauce, cheese. Top with mozzarella cheese.
- Bake for 30 minutes or until cheese is melted.
- Let rest for 10 minutes before serving.
Notes
This recipe is 9 points on Green, Blue, and Purple WW plans.
Points are calculated using low or reduced fat cheese. Adjust points for full-fat and fat-free versions.