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Zucchini Florentine Lasagna
Recipes
Zucchini Florentine Lasagna
6 servings
1 hour, 20 minutes total (Active 20 minutes)
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Chef's Tip: To save time, microwave spinach 1–2 minutes until thawed.

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%