Recipe by Audrey M
What something different than a normal lasagna dish? This recipe will fit the bill and it is only 4 points.
Top Review by WI Cheesehead
I am looking for recipes to use up zucchini. My kids normally don't like zucchini and they didn't like the dish as much, only because they could see the zucchini. If I could chop it up, they might like it better. You can't taste it with the other ingred. It tastes like regular lasagna. I used 2 eggs, homemade sauce (w/meat) and reg. mozzarella. I was a little short on the ingred, so I baked in an 11x7 for 50 minutes. DH will like this tomorrow for lunch. After step 10, it forgets to tell you what to do with the other half of ingred.
- 2 lbs zucchini
- 15 ounces light ricotta cheese
- 1⁄2 cup fat free egg substitute
- 1⁄2 cup dry breadcrumbs, divided
- 5 tablespoons grated parmesan cheese, divided
- 1 tablespoon minced parsley
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄8 teaspoon black pepper
- 1 (26 ounce) jar low sodium spaghetti sauce
- 1 1⁄2 cups shredded part skim reduced-fat mozzarella cheese
Directions See How It's Made
- Preheat oven to 350 degrees.
- Coat a 13 x 9 inch baking dish with nonstick cooking spray.
- Cut zucchini lengthwise into 1/4 inch slices.
- Place in a basket over 1 inch of boiling water.
- Cover and steam for 5-6 minutes or until just tender.
- Drain; pat dry.
- In a bowl, combine ricotta, egg substitute, 3 Tablespoons bread crumbs, 3 Tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
- Spread a third of the spaghetti sauce in prepared baking dish.
- Sprinkle with 2 Tablespoons bread crumbs.
- cover with half of the zucchini, ricotta mixture and mozzarella.
- Cover with remaining sauce.
- Combine remainin crumbs and Parmesan; sprinkle over top.
- cover and bake for 45 minutes.
- Uncover; bake 15 minutes longer.
- Let stand 15 minutes before cutting.