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Zucchini Ribbon Lasagna

This Zucchini Ribbon Lasagna is a healthy, protein packed, vegetarian meal that is perfect for any night of the week. It’s packed so full of hearty vegetables you’ll never miss the meat. 

Zucchini Ribbon Lasagna from What The Fork Food Blog

This is a sponsored post written by me on behalf of AllWhites Egg Whites. All opinions are 100% mine.

Zucchini Ribbon Lasagna

I love zucchini with tomato sauce, it’s such a great flavor combo. One of my favorite ways to have them together is in lasagna.

The first time I had zucchini in lasagna was when I was in college. I was part of a student leadership program and once a month we attended a meeting that also included dinner.

It was great because our dining hall was terrible and the food at the meetings was always pretty good – obviously, my school had a bigger food budget for special programs. I chose the veggie lasagna over basic lasagna every time, it was so good.

Fun fact: my dining hall was called Hurley Hall. No joke!

The version I had all those years ago was heavier on the cheese and had more noodles. This version is much healthier but still so full of flavor.

Zucchini Ribbon Lasagna from What The Fork Food Blog

This zucchini ribbon lasagna has some ingredients that you wouldn’t necessarily associate with lasagna, but this is more of a Greek-style lasagna if that’s a thing. I say Greek style because it’s got several flavors that I’d associate with Greek food like feta and cinnamon. Zucchini, tomatoes, lemons, and spinach are also commonly used in Greek cooking.

But it’s the tomato/cinnamon combination with the lemon, spinach and feta that make it Greek to me.

If you’re worried about putting cinnamon in your tomato sauce, don’t worry! It doesn’t scream cinnamon, it adds a different depth of flavor that’s fantastic – it really is delicious. If you’ve ever had  Greek Pastitsio or even Cincinnati Chili, you’ll know what I’m talking about.

So. Good.

The same goes for the lemon – there’s just a bit of lemon zest to add to the flavor profile without adding a lemon taste. You won’t even know it’s in there but if you leave it out, you’d be sacrificing flavor.

But, the real secret ingredient in this amazing lasagna? AllWhites Egg Whites. AllWhites Egg Whites are 100% liquid egg white, with no yolk. They’re naturally fat-free and cholesterol-free, they have a 0 PointsPlus® Value per serving on the Weight Watchers Scale and they make an excellent low-calorie/high-protein alternative to regular eggs. You can use them in place of eggs in almost any recipe and they’re perfect for helping you keep your fitness or weight-loss goals.

Zucchini Ribbon Lasagna from What The Fork Food Blog
Zucchini Ribbon Lasagna from What The Fork Food Blog

This lasagna is a great alternative to your typical rich and heavy, classic lasagna recipe.


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Zucchini Ribbon Lasagna

5 from 4 ratings
This Zucchini Ribbon Lasagna is a healthy, protein packed, vegetarian meal that is perfect for any night of the week. It’s packed so full of hearty vegetables you’ll never miss the meat.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Print Rate Pin


  • 3 medium about 1-1/2 lb. zucchini, cut lengthwise into 1/4 inch thick slices
  • salt
  • pepper
  • 1 container 15 oz. Crystal Farms® Light Ricotta Cheese
  • 1/3 cup AllWhites® egg whites
  • 1 cup 4 oz. Crystal Farms® Crumbled Reduced-Fat Feta Cheese
  • 2 tsp. grated lemon peel
  • 2-1/4 cup tomato-basil pasta sauce
  • 1 can 14-1/2 oz. diced tomatoes with onions and garlic, drained
  • 1/2 tsp. fennel seeds
  • 1/4 tsp. ground cinnamon
  • 6 no-boil lasagna noodles I used gluten free
  • 2 cup chopped fresh spinach leaves
  • 1 cup jarred roasted red bell pepper cut into strips
  • 1-1/2 cup 6 oz. Crystal Farms® shredded Part-Skim Mozzarella Cheese


  • Visit AllWhites Egg Whites to get the Zucchini Ribbon Lasagna recipe instructions.


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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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Recipe Rating

  1. GiGi Eats says:

    5 stars
    Zucchini is a MIRACLE VEGGIE!!! 🙂

  2. Jodi says:

    Although I love Lasagna, I would use the egg whites to make scrambled egg whites and grits or a veggie omlett

  3. Carla says:

    I can’t wait until zucchini is in season to make this lasagna!

  4. Sandra L Hying McFadden says:

    5 stars
    zucchini cakes would be one of the dishes I would make with the egg whites.

  5. with lasagna being my daughters favorite meal, I am always looking for new ways to make it, and I LOVE that this one is healthified 🙂

  6. Leah says:

    Oooo! I love the idea of a greek-style lasagna! And egg whites? I’ve never thought of using them in a lasagna, but that’s another amazing idea. Lightens it up a bit PLUS extra protein. This sounds like an all-around winner!

  7. Always looking for some healthier, meatless dinner options — love this!