Recipe: Healthy Zucchini Lasagna

This recipe uses part-skim cheeses and includes flavorful sliced mushrooms, reducing the calories and fat that may come from other lasagna recipes.

Ingredients

Two 8-ounce packages sliced crimini (baby bella) mushrooms
3/4 teaspoons kosher salt
1 teaspoon olive oil
1/2 large onion, chopped
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/8 teaspoon ground red pepper
2 tablespoons chopped fresh basil
Freshly ground black pepper
3 medium zucchini
2 cups marinara sauce
Cooking spray or oil mister
1 1/2 cups part-skim ricotta cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 large egg
4 cups shredded fat free mozzarella cheese (16 ounces)

Directions

1. Preheat oven to 350°.
2. Heat oil in heavy large pot over high heat. Add mushrooms, onion and garlic to pan; sauté 2 minutes, stirring frequently. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes.
3. Slice the zucchini lengthwise with a mandolin into 1/8-inch-thick slices (you should have at least 30 to 35 long zucchini ribbons). Lightly salt the zucchini with the remaining 1/2 teaspoon salt and set aside for 15 minutes. Blot the zucchini with paper towels.
4. Preheat a grill to medium heat (or preheat a grill pan over medium heat).
5. Oil the grill grates or spray the grill pan with cooking spray to avoid sticking. Grill the zucchini until cooked and slightly browned, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels and press to absorb excess moisture.
6. In a medium bowl, combine the ricotta, Parmesan, and egg. Spread 1/2 cup of the marinara sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups marinara sauce, 1/2 cup ricotta mixture, 1 cup mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping with the remaining zucchini and marinara sauce. Cover the dish with foil.
7. Bake in preheated oven for about an hour, or until bubbly and the cheese is browned. Remove from oven and let rest for 10-15 minutes before slicing.

This recipe yields about 8 servings.

Recipe adapted from epicurious.com