Using strips of zucchini, instead of lasagna noodles, cuts down on prep time and carbs while boosting flavour.
1 400-475 g container light ricotta
2 cloves garlic, minced
1 tsp dried Italian seasoning
6 zucchini, about 2 lb
1 700 mL jar tomato sauce, 3 cups homemade tomato sauce, divided
1 cup fine dry bread crumbs, divided
3 1/2 cups grated part-skim mozzarella
Preheat oven to 350°F (180°C). In a medium bowl, stir ricotta with garlic and herbs.
Cut zucchini lengthwise into slices about 1⁄4 in (0.5 cm) thick. Spread 1 cup (250 mL) of tomato sauce over the bottom of a 9 x 13 in (3 L) baking dish. Sprinkle with 1⁄3 cup (75 mL) of bread crumbs.
Arrange half of zucchini slices as you would lasagna noodles. Spread ricotta mixture overtop. Spread another 1 cup (250 mL) of sauce overtop, followed by another 1⁄3 cup (75 mL) of bread crumbs. Sprinkle with 11⁄2 cups (375 mL) of mozzarella.
Top with remaining zucchini slices, followed by remaining bread crumbs. Spread remaining tomato sauce overtop and sprinkle with remaining mozzarella.
Cover with foil, tenting it (so cheese doesn't stick to foil) and securing it tightly around edges of dish. Bake in centre of oven for 15 minutes.
Remove foil and bake until zucchini is tender, sauce is bubbling, and cheese is lightly golden, about 15 more minutes. Let stand for 5-10 minutes before slicing. Serve with a green or Caesar salad, and crusty bread.
In a serving: 232 calories, 20 g protein, 11 g fat, 16 g carbs
Carbohydrates 20g, Fibre 11g.
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