Introduction
Zucchini No Noodle Lasagna is a delightful twist on the classic Italian dish, offering a healthier alternative with fewer SmartPoints for those following the WW (formerly Weight Watchers) program. This recipe replaces traditional pasta noodles with layers of thinly sliced zucchini, reducing carb intake while maintaining a rich, satisfying flavor profile. Each serving is carefully crafted to be under 6 SmartPoints, making it a guilt-free indulgence.
Ingredients
3 medium zucchinis, thinly sliced lengthwise
1 lb lean ground turkey or chicken
1 onion, finely chopped
3 cloves garlic, minced
1 can (15 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup part-skim ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions
Prepare the Zucchini:
Preheat the oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay them out on paper towels and sprinkle lightly with salt. Let them sit for 10-15 minutes to release excess moisture. Pat dry with additional paper towels.
Make the Sauce:
In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, cooking until softened and fragrant, about 3-4 minutes. Add ground turkey or chicken, breaking it apart with a spatula, and cook until browned and cooked through.
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld together. Adjust seasoning to taste.
Assemble the Lasagna:
In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Arrange a layer of zucchini slices over the sauce. Spread half of the ricotta cheese over the zucchini, then sprinkle with a third of the mozzarella cheese.
Repeat with another layer of meat sauce, zucchini slices, ricotta cheese, and mozzarella cheese. Finish with a final layer of meat sauce and sprinkle the top evenly with grated Parmesan cheese.
Bake:
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
Serve:
Let the lasagna rest for 10 minutes before slicing to allow it to set. Garnish with fresh basil leaves if desired. Serve hot and enjoy!
Introduction
Zucchini No Noodle Lasagna is a delightful twist on the classic Italian dish, offering a healthier alternative with fewer SmartPoints for those following the WW (formerly Weight Watchers) program. This recipe replaces traditional pasta noodles with layers of thinly sliced zucchini, reducing carb intake while maintaining a rich, satisfying flavor profile. Each serving is carefully crafted to be under 6 SmartPoints, making it a guilt-free indulgence.
Ingredients
3 medium zucchinis, thinly sliced lengthwise
1 lb lean ground turkey or chicken
1 onion, finely chopped
3 cloves garlic, minced
1 can (15 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup part-skim ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions
Prepare the Zucchini:
Preheat the oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay them out on paper towels and sprinkle lightly with salt. Let them sit for 10-15 minutes to release excess moisture. Pat dry with additional paper towels.
Make the Sauce:
In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, cooking until softened and fragrant, about 3-4 minutes. Add ground turkey or chicken, breaking it apart with a spatula, and cook until browned and cooked through.
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld together. Adjust seasoning to taste.
Assemble the Lasagna:
In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Arrange a layer of zucchini slices over the sauce. Spread half of the ricotta cheese over the zucchini, then sprinkle with a third of the mozzarella cheese.
Repeat with another layer of meat sauce, zucchini slices, ricotta cheese, and mozzarella cheese. Finish with a final layer of meat sauce and sprinkle the top evenly with grated Parmesan cheese.
Bake:
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
Serve:
Let the lasagna rest for 10 minutes before slicing to allow it to set. Garnish with fresh basil leaves if desired. Serve hot and enjoy!
Nutritional Information (per serving)
Calories: 280
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 550mg
Total Carbohydrates: 15g
Dietary Fiber: 3g
Sugars: 8g
Protein: 26g
WW SmartPoints Calculation
SmartPoints per Serving: 5
Conclusion
Zucchini No Noodle Lasagna is not only a delicious and satisfying meal but also a smart choice for those looking to enjoy a comforting Italian dish without the guilt. By substituting zucchini for pasta and using lean proteins and reduced-fat cheeses, this recipe keeps the SmartPoints low while delivering on taste and nutrition. Whether you’re following the WW program or simply seeking a lighter dinner option, this lasagna is sure to become a favorite at your table. Treat yourself to this wholesome dish and savor every bite knowing you’re nourishing your body with wholesome ingredients.