Marathoner's Zucchini Ribbon Lasagna
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!
Yield: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Very slightly adapted from AllWhites® Egg Whites
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at