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Zucchini Lasagna – TypeFree Diabetes

By August 6, 2018 February 25th, 2020 Food > Free Diabetic Recipes > Entrees

Zucchini Lasagna

Baking Time: 30-40 minutes
Number of Servings: 6


1/2 pound cooked
lasagna noodles, (in unsalted water)
3/4 cup mozzarella cheese, part-skim, grated
1 1/2 cup cottage cheese, fat free
1/4 cup Parmesan cheese, grated
1 1/2 cup zucchini, raw, sliced
2 1/2 cup tomato sauce, no salt added
2 tsp basil, dried
2 tsp oregano,
1/4 cup onion, chopped
1 clove garlic
1/8 tsp black pepper




  1. Preheat oven to 350¡ F. Lightly spray a 9 x 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 of
    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. Repeat layering.
    Add a thin coating of
    sauce. Top with noodles, sauce, and reserved
    cheese mixture.
    Cover with aluminum foil.
  5. Bake 30 to 40 minutes. Cool for 10 to 15
    minutes. Cut into 6 portions.

Nutrition Facts

– Serving Size: 1 piece
Amount Per Serving
Calories: 276

Total Fat: 5 g

Saturated fat: 2 g

Cholesterol: 11 mg

Sodium: 380 mg

Source: National Heart,
Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services


Author Admin

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