Healthy Recipes: Zucchini Lasagna

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Zucchini Lasagna

 

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  

 

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 Tbsp 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 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.

Makes 6 servings--Serving size: 1 piece

 

Calories: 276 

Total Fat: 5 g 

Saturated fat: 2 g 

Cholesterol: 11 mg 

Sodium: 380 mg

 

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