Zucchini Lasagna “No Noodle”

 

I have made this recipe time and time again. It is a great way to use up zucchini from the garden and you will never miss the noodles.

We had a great year for zucchini! This is a picture we took in the spring showing off our peppers and zucchini ! This is one recipe we didn’t make this year but will have to next year.

 

Preheat oven to 350 degrees

 

Serves 6

 

3 ww points plus

 

1 slice of light wheat bread (about 35 calories per slice)

¾ cup of fiber one original or All Bran original cereal

2 egg whites

¼ cup whole wheat flour

1. 5 cups  no added salt tomato sauce

½ cup fat free cottage cheese

1.5 Large Zucchini ( cut length ways thin )

½ cup Fat Free Ricotta Cheese

¾ cup Fat Free Mozzarella

Pam Spray

2 tsp Pasta Sprinkle (or italian seasoning)

1/4 to 1/2 tsp Hot pepper flakes

1/2 Tsp Garlic power

Salt and Pepper to taste

 

Place evenly ½ cup of tomato sauce on bottom of a glass 8 by 8 dish. Preheat over to 350. Set griddle on hot medium heat spray with cooking spray. Place and spread out flour on a plate. Place mixed egg whites in a seperate bowl. Place the wheat bread and cereal in food processor with  seasonings (salt, garlic powder, pepper, italian seasoning(1 tsp)), process until fine texture, place on a separate plate. Use dry to wet to  dry method for zucchini preparation (Flour first, egg wash, than fiber mixture). Place zucchini on griddle and flip once browned. Place  zucchini facing the same way in the glass dish on top of sauce one layer evenly. On top of first layer of zucchini place ½ cup of cottage cheese and ¼ cup of mozzarella, top with ¼ cup sauce. Place second layer of zucchini on top sauce, place ½ cup of ricotta on zucchini w/ seasonings and ¼ cup of sauce. Place final zucchini layers on top w/ ½ cup of sauce and ½ cup mozzarella. Bake for 30-45 minutes