Zucchini Lasagna

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

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Ingredients

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, dried 1/4 cup onion, chopped 1 clove garlic 1/8 tsp black pepper

 

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Directions

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
   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. 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.

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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