Hungry Girl Girlfredo White Lasagna a FIVE STAR DISH!!!

My girlfriend made this for me for my birthday. We usually go out to celebrate birthday's and decided to stay in and save calories. We are both on a weight loss journey. This is OUTSTANDING. We had fun making it. Wasn't as hard as the recipe had me believe, but does take a few pans....LOL. I will be making this again. I'm trying to figure out if it will freeze well, because I'd love to make it on the weekends and have it for lunch during the week.

This recipe is one that I highly recommend!!!


3 medium zucchini, ends removed
1 cup fat-free ricotta cheese
2 large egg whites or ¼ cup liquid egg whites
1 tsp. chopped garlic
¼ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. salt, divided
¼ tsp. black pepper, divided
1½ cups chopped mushrooms
2 cups chopped spinach
¾ cup fat-free sour cream
4 wedges The Laughing Cow Light Creamy Swiss cheese
4 tbsp. reduced-fat Parmesan-style grated topping, divided
4 sheets oven-ready lasagna noodles (like the kind by Ronzoni)
½ cup shredded part-skim mozzarella cheese
Optional: additional salt and black pepper

Preheat oven to 425 degrees.

Slice zucchini in half widthwise, and then slice each half lengthwise into ¼-inch thick strips. Set aside.

In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, ⅛ tsp. salt, and ⅛ tsp. black pepper. Stir well and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Add spinach and cook until spinach has wilted and excess moisture has evaporated, about 2 more minutes.

Remove skillet from heat and let cool. Blot away excess moisture from veggies, using paper towels. Transfer contents to the bowl of ricotta mixture and set aside.

Re-spray skillet and return to medium-high heat. Working in batches, cook zucchini until softened, about 2 minutes per side; remove skillet from heat and re-spray between batches. Set zucchini aside.

To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining ⅛ tsp. salt, and remaining ⅛ tsp. black pepper. Microwave for 30 – 45 seconds, until very warm. Stir until smooth and set aside.

Spray an 8” X 8” baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce.

Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm-style grated topping.

Bake in the oven for 25 – 30 minutes, until cheese starts to brown.

If you like, season to taste with additional salt and black pepper. Enjoy!