Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Servings and Times
Ingredients and Preparation
Cooked lasagna noodles, (in unsalted water)
Mozzarella cheese, part-skim, grated
Cottage cheese, fat free
Parmesan cheese, grated
Zucchini, raw, sliced
Tomato sauce, no salt added
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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