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Zucchini Ribbon Lasagna

Sharon Lachendro - What The Fork Food Blog
  • 2018 minutes
  • Serves

INGREDIENTS

3

(about 1-1/2 lb.) zucchini, medium

2 tsp

Lemon peel

1 cup

Red bell pepper, jarred roasted

2 cups

Spinach, fresh leaves

1 can

Tomatoes with onions and garlic

1/3 cup

Allwhites egg whites

2 1/4 cups

Tomato-basil pasta sauce

6

No-boil lasagna noodles

1/4 tsp

Cinnamon, ground

1/2 tsp

Fennel seeds

1

Pepper

1

Salt

1

container Crystal farms light ricotta cheese

1-1/2 cup (6 oz.) Crystal Farms® shredded Part-Skim Mozzarella Cheese