Easy Cheesy Lasagna

Easy Cheesy Lasagna Recipe

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Lori Anne Thomas


Hungry Girl Recipe
238 Calories
4 g Fat
845 mg Sodium
31.5 g Carbs
5 g Fiber
10 g Sugar
17.5 g Protein
Points Plus Value 6

★★★★★ 1 vote
15 Min
50 Min


zucchinni-sliced lengthwise
egg white or 2 t liquid egg white
1/2 c
fat free ricott cheese
1 Tbsp
chopped fresh basil
1/2 tsp
chopped garlic
1/4 tsp
ground nutmeg
1 c
chopped mushrooms
1/2 Tbsp
italian seasoning
1 c
diced chopped tomato-italian style
oven ready lasagna noodles
1/4 c
shredded part-skim mozerella
1 Tbsp
reduced-fat parmesan-style grated topping


1Spritz both sides of the zuchinni with nonstick cooking spray and place on a baking sheet. Bake until browned and softened, about 10-15 minutes, flip over half way through.
2In a bowl, combine the egg white, ricota cheese, and spices(except Italian Seasoning). Stir well and set aside.
3Bring a skillet sprayed with cooking spray to med.-high . Add mushrooms and cook until soft. About 4 minutes. Stir mushrooms into ricotta mix and set aside.
4Combine the Italian seasoning with the tomatoes in a bowl. Add pepper if desired.
5Spray a large loaf pan with cooking spray. Pour 1/4 c of tomatoes in the pan. Top with 1 lasagna noodle. Spread half of the ricotta-mushroome mix on the top. Follw by another 1/4 c of tomatoes top with zucchini slice.

Repeat step 5 one more time.
6Top with mozerella and parm-style topping Bake until cheese starts to brown.

20 minutes Serve and Enjoy!

About Easy Cheesy Lasagna

Course/Dish: Pasta
Other Tags: Quick & Easy, Healthy