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Each serving of this cheesy, wheat-free rendition of lasagna contains a full serving of vegetables and satisfies nearly 70% of your daily calcium needs.

Nutrition (per serving)

Calories: 381; protein: 28g; carbs: 25g; fat: 20g; saturated fat: 11g; fiber: 5g; cholesterol: 105mg; sodium: 902mg

Makes 8 Servings
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3 large zucchini, washed and unpeeled
1 tsp salt
1 (24-oz) jar tomato basil marinara sauce
1 (10-oz) package chopped, frozen spinach, defrosted and drained
1½ cups shredded carrots
2 large eggs
1 tsp dried oregano
1 Tbsp dried parsley
1½ cups part-skim ricotta cheese
16 oz (about 3 cups) part-skim shredded mozzarella cheese, divided
How to make it 

Chop ends off zucchini, and cut in half crosswise. Then cut spears lengthwise into ¼" slices, and lay flat in a large dish. Sprinkle with salt, and let sit for 10 minutes.

In a gas grill or grill pan heated to medium-high, grill zucchini on each side until cooked—about 1–2 minutes per side. Allow to rest on paper towels.

Preheat oven to 350°.

In a medium bowl, combine marinara sauce, spinach, and carrots. Mix well. Set aside.

In another medium bowl, beat eggs lightly by hand. Add oregano, parsley, and ricotta cheese. Mix well.

To assemble, spread ¼ cup of the tomato sauce mixture in a 9x12" baking dish. Top with a single layer of zucchini. Spread half of the ricotta mixture on top, then add half of the remaining tomato sauce mixture and 1 cup mozzarella cheese. Repeat the steps in order with the remaining ingredients, saving 1 cup of mozzarella cheese. Top the third and final layer of zucchini with remaining mozzarella.

Cover with aluminum foil. Bake for 20 minutes. Remove foil, and bake for another 15 minutes. Cool for at least 10 minutes before cutting.