Recipes
Zucchini Florentine Lasagna
6 servings
1 hour, 20 minutes total (Active 20 minutes)
Shopping list
Ingredients
- 1 (10 oz) package frozen chopped spinach
- Parchment paper
- 5 medium zucchini squash (about 2 lb)
- Olive oil cooking spray
- 1 ½ teaspoons roasted garlic-herb seasoning, divided
- 2 tablespoons pine nuts (optional)
- 0.75 oz fresh basil
- 1 ½ cups fat-free ricotta cheese
- ¼ cup egg substitute
- ¼ cup grated Parmesan cheese
- 1 teaspoon roasted garlic base
- 24 oz tomato-basil pasta sauce, divided
- ¾ cup shredded, reduced-fat Italian-style cheese blend
Steps
- Thaw spinach. Preheat oven to 375°F; line baking sheet with parchment paper. Trim ends from zucchini, then slice in ¼-inch-thick lengthwise strips (using a mandolin, if desired; about 30 slices). Arrange zucchini on baking sheet, coat with spray and 1 teaspoon seasoning. Bake 10 minutes or until pliable.
- Meanwhile, chop pine nuts (if using) and basil finely. Squeeze liquid from spinach and drain thoroughly. Combine ricotta, pine nuts, egg substitute, spinach, Parmesan, garlic base, basil, and remaining ½ teaspoon seasoning until thoroughly blended.
- Spread 1 ½ cups pasta sauce evenly in 13- x 9-inch baking dish. Shingle about 15 zucchini slices down the length of the dish and across, covering sauce completely. Dollop 1 ½ cups cheese mixture onto zucchini, then spread evenly. Repeat with remaining pasta sauce, zucchini, and cheese mixture.
- Top with shredded cheese. Bake 40–45 minutes until bubbly, zucchini is tender, and top is golden. Let stand 10 minutes to cool. Slice and serve.
Amount per ⅙ recipe serving: Calories 200, Total Fat 6g, Sat Fat 2g, Trans Fat 0g, Chol 20mg, Sodium 790mg, Total Carb 19g, Fiber 5g, Sugars 9g, Protein 16g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 10%