Zucchini LasagnaAdapted 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 |
Ingredients and Preparation TOP| Ingredients | Measures |
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| 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.
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