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Photo of Lasagna a la vodka by WW

Lasagna a la vodka

9
Points®
Total Time
1 hr 30 min
Prep
30 min
Cook
50 min
Serves
6
Difficulty
Easy
This hefty lasagna is built high with vegetables—spinach in the creamy cheese layer and zucchini spirals elsewhere. Pre-cut spirals are an easy way to work more plant-based goodness into the dish; simply toss them with salt and let stand for a few minutes to draw out some of their moisture. Vodka in the sauce adds a peppery note that balances the sweetness of the tomato puree; if you’d rather leave it out, you can add in some vegetable broth or water in its place.

Ingredients

Fresh zucchini spirals

20 oz, (about 7 cups)

Kosher salt

1 tsp

Cooking spray

5 spray(s), divided

Uncooked onion

1 cup(s), chopped

Garlic

5 clove(s), minced

Vodka

¼ cup(s)

Canned salted tomato puree

29 oz

Italian seasoning

1½ tsp

Reduced fat cream cheese (neufchâtel)

4 oz, cut into small pieces

1% low fat cottage cheese

2 cup(s)

Chopped frozen spinach

1½ cup(s), thawed and squeezed dry

Egg

1 large egg(s), lightly beaten

No cook lasagna noodles

8 piece(s)

Shredded part skim mozzarella cheese

1 cup(s)

Grated Parmesan cheese

2 Tbsp

Instructions

  1. In a colander set inside the sink, toss together zucchini and salt. Let stand 20 minutes. Squeeze as much moisture as possible from zucchini.
  2. Preheat oven to 375°F. Coat a large nonstick skillet with nonstick spray. Heat pan over medium-low heat. Add onion and garlic; cook until crisp-tender, about 5 minutes. Remove pan from heat and stir in vodka. Return pan to medium-high heat and bring vodka to a boil. Stir in tomato puree and Italian seasoning; bring to a boil. Reduce heat, and simmer 5 minutes. Add Neufchatel cheese, stirring until cheese melts. Season to taste with salt, if desired. Set aside.
  3. In a medium bowl, stir together cottage cheese, spinach, and egg. Coat an 11 x 7–inch baking dish with nonstick spray. Spread ¾ cup tomato sauce over bottom of dish. Top with 2 lasagna noodles, breaking noodles as needed to fit. Top with half of zucchini and ¾ cup sauce. Arrange 2 noodles over sauce, breaking noodles as needed to fit. Spread cottage cheese mixture over noodles and top with 2 more noodles, breaking noodles as needed to fit. Arrange remaining half of zucchini over noodles and top with ¾ cup sauce. Top with remaining 2 noodles, breaking noodles as needed to fit. Spread remaining sauce over top noodles and sprinkle with mozzarella.
  4. Cover pan with foil coated with cooking spray. Bake at 375°F for 40 minutes. Uncover pan and sprinkle with Parmesan. Bake, uncovered, for 10 minutes. Let stand 10 minutes before serving.
  5. Serving size: 1 piece

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