Zucchini Lasagna
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
Serving Size | 1 piece |
Calories | 276 |
Total Fat | 5 g |
Saturated Fat | 2 g |
Cholesterol | 11 g |
Sodium | 380 g |
Servings and Times
Servings | 6 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Cooked lasagna noodles, (in unsalted water) | ½ pound |
Mozzarella cheese, part-skim, grated | ¾ cup |
Cottage cheese, fat free | 1½ cups |
Parmesan cheese, grated | ¼ cup |
Zucchini, raw, sliced | 1½ cups |
Tomato sauce, no salt added | 2½ cups |
Basil, dried | 2 teaspoons |
Oregano, dried | 2 teaspoons |
Onion, chopped | ¼ cup |
Garlic | 1 clove |
Black pepper | 1/8 teaspoon |
- Directions
- Preheat oven to 350°F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.
- In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
- In a medium bowl, combine remaining mozzarella and parmesan cheese with all of the cottage cheese. Mix well and set aside.
- 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.
- Bake for 30-40 minutes. Cool for 10-15 minutes. Cut into 6 portions.