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Lasagna with Zucchini

Your family will love Lasagna with Zucchini—and you'll love that it's a great use for all that summer squash and zucchini. This cheesy veggie lasagna so good that they won't miss the traditional dish.

Cooking Light JUNE 2014

  • Yield: Serves 6
  • Hands-on:20 Minutes
  • Total:1 Hour, 5 Minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cups julienne-cut zucchini
  • 2 cups julienne-cut yellow squash
  • 1 1/2 tablespoons chopped fresh thyme
  • 6 garlic cloves, thinly sliced
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup fat-free ricotta cheese
  • 1/4 cup water from fresh mozzarella container
  • 4 ounces fresh mozzarella cheese
  • 2.5 ounces grated fresh Parmesan cheese (about 10 tablespoons)
  • 1 (9-ounce) package refrigerated fresh lasagna noodles (6 noodles)
  • Cooking spray

Preparation

1. Preheat oven to 375°.

2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add zucchini, squash, thyme, and garlic; sauté 5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove zucchini mixture from pan, and cool completely.

3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, ricotta, mozzarella water, and mozzarella in a food processor. Pulse until smooth. Combine 1/2 cup ricotta mixture and 1/2 cup Parmesan.

4. Arrange 2 noodles in an 8-inch square glass baking dish coated with cooking spray; trim to fit if needed. Top with half of zucchini mixture and half of ricotta mixture. Repeat layers, ending with noodles. Top with the ricotta-Parmesan mixture. Cover dish with foil. Bake lasagna at 375° for 30 minutes; uncover. Bake, uncovered, an additional 15 minutes.

5. Turn broiler to high. Sprinkle lasagna with remaining 2 tablespoons Parmesan cheese. Broil 2 minutes or until lightly browned. Let stand for 5 minutes. Cut into 6 slices.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 14.2g
  • Saturated fat: 6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.7g
  • Protein: 17g
  • Carbohydrate: 32g
  • Fiber: 3g
  • Cholesterol: 61mg
  • Iron: 2mg
  • Sodium: 598mg
  • Calcium: 212mg
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Lasagna with Zucchini recipe

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