I developed this recipe to entice my husband into eating more vegetables and less processed carbohydrates.
It still has the luscious flavors of traditional Italian lasagna, but I use strips of zucchini in place of pasta to create a lighter lower carb version that also uses low-fat cheese.
- 15-oz container of skim or low-fat ricotta
- 1 cup fresh corn kernels or frozen corn, thawed and rinsed
- 1 large egg
- 1/2 cup grated Parmesan, divided
- 2 tablespoons fresh parsley, minced
- 1 teaspoon freshly grated nutmeg
- 1 28-ounce can of whole peeled tomatoes
- 1/2 small yellow onion, chopped
- 1 clove of garlic, peeled
- 1 pound of zucchini, cut lengthwise into thin slices
- 1/2 pound large white or Cremini mushrooms, sliced thinly
- 1 cup grated part-skim mozzarella
- Preheat the oven to 350° F. Line an 8X8 baking pan with aluminum foil. In a large bowl, combine the ricotta, corn, egg, 1/4 cup Parmesan, parsley, and nutmeg. Stir and season with salt and pepper. In a blender or with an immersion stick blender in a bowl, puree the tomatoes, onion and garlic.
- Place 1/2 cup of the sauce at the bottom of the baking pan, spreading it evenly to coat. Layer the zucchini slices on top of the sauce, overlapping the edges. Add half the ricotta mixture and top with the mushrooms. Spread the rest of the ricotta on top. Place another layer of zucchini and top with the remaining sauce. Sprinkle with mozzarella and remaining Parmesan.
- Baked uncovered, 40 to 45 minutes until the cheese is bubbly and lasagna is brown around the edges. Allow to cool 5 to 10 minutes before serving. Cool completely before storing refrigerated, in an air-tight container for up to three days.
Nutritional Stats Per Serving (3/4 cup): 342 calories, 25g protein, 27g carbohydrates, 15g fat (8 g saturated), 0 mg cholesterol, 4g fiber, 669mg sodium.
Weight Watchers® Points Plus: 9