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Zucchini Ribbon Lasagna

5 from 5 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
By: Sharon Lachendro
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Ingredients

  • 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

Instructions

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

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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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