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