1/4th of recipe: 301 calories, 10g total fat (5.5g sat. fat), 657mg sodium, 31.5g carbs, 5.5g fiber, 10.5g sugars, 21.5g protein -- PointsPlus® value 8* -- SmartPoints® value 7*
Forget everything you know about lasagna -- this restaurant-worthy dish is about to blow your mind...
Prep: 25 minutes
Cook: 1 hour
Cool: 10 minutes
Ingredients:
2 medium zucchini, ends removed
3 wedges The Laughing Cow Light Creamy Swiss cheese
1 cup canned pure pumpkin
1/2 tsp. garlic powder
1/4 cup grated Parmesan cheese
1/4 tsp. each salt and black pepper
1 cup light/low-fat ricotta cheese
1/4 cup egg whites or fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. chopped garlic
1 cup finely chopped onion
2 cups chopped kale
4 sheets Barilla Oven-Ready Lasagne, or HG Alternative
1/2 cup shredded part-skim mozzarella cheese
Directions:
Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips.
To make the sauce, in a medium bowl, stir cheese wedges until smooth. Add pumpkin, garlic powder, 2 tbsp. Parm, and 1/8 tsp. each salt and pepper. Mix until uniform.
In another medium bowl, combine ricotta cheese, egg whites/substitute, chopped garlic, and remaining 1/8 tsp. each salt and pepper. Mix until uniform.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until slightly softened, about 2 minutes. Add kale, and cook and stir until kale has wilted and onion is slightly browned, about 1 minute.
Add veggies to the bowl with the ricotta mixture, and mix well.
Remove skillet from heat; clean, if needed. Re-spray, and return to medium-high heat. Working in batches, cook zucchini until partially softened and lightly browned, about 2 minutes per side; thoroughly blot dry. Remove skillet from heat and re-spray between batches.
Evenly lay 1/3rd of the cooked zucchini strips on the bottom of the baking pan. Spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce.
Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm.
Cover pan with foil, and bake for 40 minutes.
Remove foil, and bake until lasagna sheets are soft and cheese has lightly browned, about 10 minutes.
Let rest for 10 minutes before slicing.
MAKES 4 SERVINGS
HG Alternative: If you can't find the Barilla sheets, use any oven-ready lasagna noodles; break longer sheets to fit the baking pan.