A lighter of version of Italian comfort, this zucchini ribbon lasagna replaces most of the lasagna noodles with zucchini so that you get all the cheesy deliciousness with less of the guilt!
Disclosure: This is a sponsored post written by me on behalf of AllWhites Egg Whites for IZEA. All opinions are 100% mine.
Bad news: I’ve got a FEEEVVVEEERRR.
Good news(?): It’s SPRING FEEEEVVVEEERRR!!
Feel free not to laugh at my corny jokes. Really, it’s fine.
Basically all this means is that I’ve switched over from all-the-comfort-food-all-the-time mode to having some carbs with my veggies instead of the other way around.
Oh, and once a month I eat a salad, swear I feel like a million bucks, proclaim on social media (so that I can be held accountable, obviously) that I’m going to eat a salad every day for the rest of eternity…and then promptly forget the next day and eat lasagna instead.
You really can’t blame me, can you?
Except just last week, I made this zucchini ribbon lasagna that is actually a salad disguised as lasagna.
Stuffed with layers of zucchini ribbons, roasted peppers, spinach, and tomato sauce, it is heavy on the vegetables with just enough carbs and cheese to make it feel like you’re eating a pan of comfort, when you’re mostly eating a pan of vitamins and nutrients. Gotta love that.
Even the cheese layer gets a bit of a nutritional boost from the addition of AllWhites Egg Whites! These are really just straight up liquid egg whites that someone was kind enough pre-remove the yolks from for you. They’re naturally fat-free and cholesterol-free, making them a great and easy to prepare lean protein option for when you’re in a hurry or just want to bulk up a meal. You really can use AllWhites in just about anything (see here for a list of AllWhites Egg Whites Favorites!), though I am partial to this lasagna.
I mean, a meal that looks, tastes, and acts like a crazy calorific comfort food…but isn’t.
Can you blame me?
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- 3 medium zucchini, cut lengthwise into thick slices
- salt and black pepper, to taste
- 2-3 tbsp olive oil
- 15 oz part-skim ricotta cheese
- ⅓ cup AllWhites® egg whites
- ½ cup parmesan cheese
- 2 tsp lemon zest
- 2¼ cup tomato-basil sauce
- 1 (14 oz) can diced tomatoes
- ¼ tsp ground cinnamon
- 6 no-boil lasagna noodles
- 2 cups baby spinach
- 1 cup roasted red bell pepper strips
- 1½ cups grated part-skim mozzarella cheese
- Heat oven to 450F. Line a large rimmed baking sheet with parchment paper and arrange the zucchini strips on it in a single layer. Brush with olive oil and season with salt and black pepper, to taste. Bake for 15 minutes, turning once halfway through. Reduce oven temperature to 375F.
- Meanwhile, mix together the ricotta, AllWhites® Egg Whites, parmesan cheese, lemon zest, and pepper in a medium bowl until well-blended. In a separate bowl, stir together the pasta sauce, tomatoes, and cinnamon. Set aside.
- Spoon ½ cup of the sauce into the bottom of a 9x9-inch baking pan. Top with 4-5 zucchini strips, 2 lasagna noodles, ⅓ of the ricotta mixture, ⅓ of the spinach and roasted red pepper, about 1 cup of sauce, and ½ cup of mozzarella. Repeat twice more, ending with sauce and mozzarella.
- Spray one side of a large piece of aluminum foil. Cover the lasagna, sprayed side-down. Bake for 30 minutes, or until lasagna is hot and bubbling. Uncover and bake for 10 minutes or until cheese is browned. Let stand for 10 minutes before serving.
Check out the AllWhites Egg Whites social media channels here – AllWhites Egg Whites on Pinterest and AllWhites Egg Whites on Facebook.
I am loving all the colours in this. I make lasagna is courgette all the time. I like the added crunch.
As long as there is still plenty of cheese I’m happy:-) I’ll take a double serving!
I always substitute egg whites for some of the eggs when I make a frittata or quiche so liquid egg whites will make it that much easier!
Zucchini strips as lasagna noodles? Leave it to you to come up with something that could actually separate me from pasta. LOVE!!
I love an egg white and veggie bake!
I would love to use the egg white to make an omelette or eggs en cocotte – one of many delicious breakfasts!
I love all the green veggies in here – it’s such a pretty dish!
I actually use AllWhites in my oatmeal every morning. Yay for protein boosts!!
Who needs pasta in their lasagna when you can have zucchini?! This looks totally amazeballs. 😀
oh my gawd, this is brilliant!!! zucchini ribbon lasagna!! I love this, Joanne! I might even try this without the lasagna noodles!
I love making protein pancakes with egg whites for breakfast!
I use egg whites everyday in an egg scramble (with dandelions, mushrooms, and kale).
Love the colors and how fresh this looks! I love the idea of using zucchini instead of pasta for a lighter, healthier dish. Plus I just love zucchini.
This is the salad/lasagna of ma dreamz!!! That zucchini, roasted peppers, spinach, and tomato sauce embraced with gooey cheese makes this a 3-meal-a-day recipe! Thanks Joanne!
I don’t have any plans to run a marathon, well, ever. But I’d happily load up on this for the race I’ll never run! Looks so yum.
I make egg white omelets – don’t really need the yolks for flavor!
This is genius !
I love this version!! I would always make our omelets using all egg whites !!
I use liquid egg whites every day! I put them in smoothies, add to oats, scrambles, everything! I usually buy them in bulk and have no problem going through them!
Girl. You’re getting to me with these ribbons and spiralizers! I may have to buy one.
oh yum! i’m totally calling my next lasagna salad 🙂
This looks incredibly delicious!
I love egg whites for omelettes and oatmeal!
I would make my Spinach Ham Egg White frittata…so yummy!
What a great twist on Lasagna! Hope to try this soon!
def delicious omlettes on the weekend, and maybe a quiche or fritatta!! yum!
That looks just wonderful. The photo makes me want to jump right in a cut a slice!
This looks so SUMMERY and delicious. I would love a large portion for the dinner.
Another winning creation. Love what you do with food.
It would be interesting to make things like an omelet because it would look unique being all white.
this sounds delicious! i’d make some sort of breakfast scramble, as i gave up on making an attractive omelet long ago. 🙂
Hey, vegetables are totally comfort food, especially in lasagna form! But even a giant salad is super soothing to me. This sounds like the perfect way to eat all the incoming summer zucchini in a few months!
This looks so pretty and colorful! I can’t wait to make it!
I’ve made vegetable lasagna before but still used regular noodles. I have been wanting to try this zucchini-as-the-noodles thing for awhile now and seeing this revives that desire!
Oh, fab – Joanne – I have got some late season zucchini which are rather large so this will be the perfect way to use them – thanks.
with egg whites I could make cookies, meringue, macarons, healthier waffles and pancakes, etc. etc.!
This lasagna looks amazing–the perfect healthy comfort food! 😉
I would make protein pancakes!
I’ve always wondered how these egg whites would affect an Italian Meringue buttercream so that’s what I’d start with. Then I’d try macaroons.
I would try to make a quiche! My husband loves it.
It’s funny how your idea of spring eating is healthy zucchini, while mines consists of scooping out mounds of lemon curd from a jar. Tomato tomahto. I would still love this, though!
I love the zucchini used in this lasagna. I really want to try this.
That Zucchini Ribbon Lasagna look so good! Another recipe that I would make is the South African Curry Mini Turkey Loaves 🙂
I use liquid egg whites daily to add to my oatmeal and make it super fluffy!
I would use it when I make chile rellenos!
I wish someone would make the egg yolks available for my ice cream making 🙂
Now this is my kind of lasagna 🙂 Love all the green veggies in here! It looks amazing!
I would also make a Denver Omelette with this product
This looks amazing, Joanne! I love zucchini so much! Can’t wait to try it! 😀
Brilliant interpretation! Loving everything about this, Joanne!
I would use them to make onion, green bellpepper, and mushroom omelets.
If only my zucchini were ready to pick, I’d make this today! I use allwhites often, love the ease!
Oh I was so worried this would be just zucchini in place of pasta but I love how you combine it – and I always imagine you eating salad every night because you have such lovely healthy meals on here
I love using squash instead of noodles.
hah! I’ve got that spring fever too – and this lasagna looks like the CURE!
I’d make frittatas and oatmeal with eggs!
Reading your posts makes my day! The way you write is the best! Fellow Foodie-Ariel
Wow, I love this recipe! Looks like all of the cheesy comfort from traditional lasagna, but lightened up with lots of spring zucchini!
What a great idea to add egg whites to the lasagna! I’m always looking for ways to get extra protein in my kids, and this is such a brilliant idea!!
This recipe is genius! I would like to try this for sure, but I’d probably use AllWhites to make a frittata or omelet muffins for the week’s breakfasts.
I would try this recipe!
I would use it to make lemon meringue pie topping(s) with it
I would make omelets!
I love all sorts of variations on lasagna, and this one looks incredible!