Leaner Tip: Substitute lasagna pasta with sliced zucchini to reduce recipe by ~160 calories per cup.


  • 2 whole zucchinis (~2 cups)
  • 2-3 roma tomatoes (~1 cups)
  • 2 cups of part-skim ricotta cheese
  • 1/2 cup of fresh basil
  • 1 tsp of garlic powder
  • 1/4 tsp of salt
  • 1/2 tsp of fresh oregano
  • 2 tbsp of parmesan cheese
  • 1/8 tsp of chili flakes (optional)


  • Preheat the oven for 375F (190C)
  • Line the lasagna pan with parchment paper (optional – will make removing the lasagna easier)
  • To create the zucchini lasagna pasta, slice the zucchini vertically with a 1/8″ width. You will need about 15-20 pieces.
  • Slice the tomatoes to the size of 1/4″ patties (about 16 pieces)
  • First layer the bottom of the pan with the zucchini slices, secondly add and flatten out 1 cup of ricotta cheese, add your tomato slices, spices, and repeat the layer process. Lastly, add the parmesan cheese as the last layer.
  • Place tin foil on top of the lasagna but keep it loosely wrapped to let some of the water evaporate.
  • Bake for 1 hour.
  • Take the lasagna out of the oven, remove the tin foil, and drain out excess water from the pan.
  • Put the lasagna back into the oven for another 20 min (without the tin foil) until the cheese turns to a golden brown color.
  • Remove from the oven (you may need to drain out the excess water again) and let it sit for 10 min before serving.

Serving Size: 2