Zucchini Lasagna

Weight Watchers Zucchini Lasagna

 

Zucchini Lasagna - I have modified this recipe from the original on http://www.skinnytaste.com/2009/02/zucchini-lasagna.html
Skinnytaste.com 

Servings: 8 • Serving Size: 1/8 • Old Points: 6 pts • Points+: 7 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt) 

I reduced the WW points by 1 point, but maybe it should be even less, as I use extra lean ground beef, which is 97% fat free and I only use 1/2 as much as the original recipe and use more vegetables instead.

Ingredients:  

• 1/2 lb extra lean beef (original recipe called for 1 lb of meat, (I substitute about 1/2 lb 
  coarsely chopped mushrooms and a couple of handful of shredded carrots, I buy the kind that is already shredded, and 1 stick of celery finely chopped for the other 1/2 lb of meat that is missing from the recipe.)
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 tsp olive oil
• pepper (I skip the salt as there is already enough sodium in the tomatoes)
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick (use a mandonline to do this)
• 15 oz part-skim ricotta - if unable to find this, use cottage cheese and put it through the blender to smooth it out
• 16 oz part-skin mozzarella cheese, shredded (I use Saputo Mozzarellissima Lite)
  
• 1/4 cup grated Parmigiano Reggiano
• 1 large egg, beaten

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions, mushrooms, carrots and celery about 2 minutes. Return the meat to the pan, add tomatoes, basil, and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices with a mandoline, salt lightly and set aside for 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture. (This is the part of the recipe that is the most time consuming, and back breaking, at least for me it is, but this is so delicious, that I don't mind it.......too much.......lol).

Preheat oven to 350°.

In a medium bowl mix ricotta cheese (or cottage cheese), parmesan cheese and egg. Stir well. 

In a 9 x12 casserole (I use a 9-1/2 x 13-inch lasagna dish) spread 1/3 sauce on the bottom and layer with 1/3 of the zucchini to cover. Then place 1/3 of the ricotta cheese mixture, then top with 1/3 of the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.