This is a sponsored post written by me on behalf of AllWhites Egg Whites. All opinions are 100% mine.
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.
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 got the veggie 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.
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, 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, 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.
This lasagna is a great alternative to your typical rich and heavy, classic lasagna recipe. Enjoy! But first, I’m giving away one month’s worth of AllWhites Egg Whites coupons – so check out the giveaway below!
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- 3 medium (about 1-1/2 lb.) zucchini, cut lengthwise into 1/4 inch thick slices
- 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.
Visit AllWhites Egg Whites Favorites for more recipe inspiration or connect with AllWhites Egg Whites on Pinterest and AllWhites Egg Whites on Facebook.
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