Recipe: Zucchini Lasagna -

Recipe: Zucchini Lasagna

 Zucchini Lasagna

Great for your heart and soul, this low-fat lasagna offers a new take on a time-honored comfort food.



½ pound cooked lasagna noodles, cooked in unsalted water

¾ cup part-skim mozzarella cheese, grated

1 ½ cups cottage cheese, fat-free

¼ cup Parmesan cheese, grated

1 ½ cups raw zucchini, sliced

2 ½ cups low-sodium tomato sauce

2 tsp basil, dried

2 tsp oregano, dried

¼ cup onion, chopped

1 clove garlic

1/8 tsp black pepper



1. Preheat oven to 350°F. Lightly spray a 9- by 13-inch baking dish with vegetable oil spray.

2. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp Parmesan cheese. Set aside.

3. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all the cottage cheese. Mix well and set aside.

4. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.

5. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.

6. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Makes 6 servings.


Nutrition Facts (per serving)

Calories: 200

Total Fat: 5 g

Calcium: 31% Daily Value

Protein: 15 g

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