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
