Zucchini Lasagna, Chicken Parmesan Lasagna

Zucchini Lasagna

  • 1 lb. 93% lean ground beef
  • 3 medium zucchini
  • 1 egg
  • 4 cups shredded part-skim mozzarella cheese
  • 1 28 oz. can crushed tomatoes
  • ½ large onion, chopped
  • 1 ½ cups part-skim ricotta
  • ¼ cup Parmigiano Reggiano
  • 1 teas. olive oil
  • 2 cloves garlic, minced
  • 2 Tbsp. chopped fresh basil
  • black pepper and salt to taste

Peel the zucchini and slice it into 1/8-inch-thick strips. Lightly salt the zucchini and set aside for about 10 minutes. (Zucchini has lots of water when it cooks, and salting will take out some of this moisture) After 10 minutes blot any excess moisture from the zucchini with a paper towel. Preheat oven to 375 degrees F. Spray a 9×12 casserole dish with cooking spray. Place a medium saucepan over medium heat and spray the saucepan with cooking spray. Brown the ground beef and season with salt and pepper. When the beef is browned drain it in a colander to remove any fat. Add the olive oil to the pan and sauté the garlic and onions for about 2 minutes. Return the meat to the pan, add tomatoes, basil and additional salt and pepper, if needed. Cover the pan and simmer this sauce on low for 30-40 minutes. Do not add extra water. You want the sauce to be thick. Preheat a grill pan to medium high and grill the zucchini strips for 2-3 minutes per side until slightly browned. Drain the zucchini on paper towels to soak off any excess moisture.

Combine the egg, ricotta cheese and parmesan cheese in a medium bowl and mix well. Spread ½ of the sauce in the bottom of the prepared casserole dish and then cover this layer of sauce with zucchini strips. Spread ½ cup of the ricotta cheese mixture over the zucchini strips and then spread 1 cup of mozzarella cheese over the ricotta cheese mixture. Repeat this layering process until all the ingredients are used, reserve 1 cup of mozzarella cheese. For the final layer top the lasagna with the remaining zucchini and sauce. Cover the casserole dish with foil and bake the lasagna in the preheated oven for 30 minutes. Remove the foil and continue to bake the lasagna for 20 more minutes. Top the lasagna with the remaining mozzarella cheese and bake until the cheese is melted, about 10 minutes. Allow the lasagna to rest about 10 minutes before serving.
Recipe makes 8 servings Estimated WW Smart points 9 per serving.

Chicken Parmesan Lasagna

  • 2 lb. boneless skinless chicken breasts – 4 breasts
  • ¼ cup grated Parmesan cheese
  • 2 eggs, beaten
  • ¾ cups seasoned bread crumbs
  • 15 oz. container part-skim ricotta cheese
  • ½ cup grated parmesan cheese
  • 4 ¾ cups marinara sauce
  • 9 oz. box no-boil lasagna noodles
  • 3 cups fresh baby spinach
  • 3 cups part-skim mozzarella cheese
  • ¼ cup chopped fresh basil

Cut the 4 chicken breasts in half lengthwise to make 8 chicken breasts. Preheat oven to 425 degrees F. Spray a large baking sheet with cooking spray. Combine the bread crumbs and ¼ cup parmesan cheese in a bowl. In another bowl place the beaten eggs. Dip the chicken breasts first into the beaten eggs and then into the breadcrumb mixture. Place the breaded chicken pieces on the prepared baking sheet and spray the top of the chicken with cooking spray. Place the baking sheet in the preheated oven and bake for about 25 minutes, do not turn the chicken over. Remove the baking sheet with the chicken from the oven and reduce the oven temperature to 400 degrees F. In a medium bowl combine the ricotta cheese, 1/2 cup parmesan cheese and basil. Spray a 9x13x3 deep baking dish with cooking spray.

Ladle ¾ cup marinara sauce in the bottom of the dish. Arrange 3 lasagna noodles across the dish (they will expand as they cook) top the noodles with ¾ cup sauce, 4 pieces of chicken,1/4 of the ricotta cheese mixture, ½ cup mozzarella cheese and ¾ cup spinach. Repeat this process for the 2nd layer but eliminate the chicken. Repeat the process for the 3rd. layer and include the chicken and then the 4th layer without chicken. For the 5th layer spread the last 3 lasagna noodles with the remaining 1 ½ cups marinara sauce on top. Cover the dish with foil and bake in the preheated oven on the center rack for 50 minutes. Remove the foil, add the remaining cup of mozzarella cheese and bake for about 5 minutes or until the cheese has melted. Allow lasagna to rest for 10-15 minutes before serving.
Recipe makes 10 servings Estimated WW Smart points 8 per serving