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# Healthy Recipes: Zucchini Lasagna
- URL: https://www.foodconsumer.org/zucchini_lasagna_0506100644/
- Published: 2010-06-05T07:43:00.000Z
- Updated: 2026-09-22T16:07:13.000Z
- Description: Cooked lasagna noodles layer with sliced raw zucchini, no-salt-added tomato sauce, basil and oregano, part-skim mozzarella, fat-free cottage cheese and Parmesan, then bake covered for 30 to 40 minutes. Makes 6 pieces at 276 calories and 380 mg sodium each.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

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