Garden-Fresh Zucchini Lasagna
- 1/2 Lb. cooked lasagna noodles, cooked in unsalted water
- 3/4 cup part-skim mozzarella cheese, grated
- 1 1/2 cups cottage cheese,* fat-free
- 1/4 cup Parmesan cheese, grated
- 1 1/2 cups raw zucchini, sliced
- 2 1/2 cups low-sodium tomato sauce
- 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- by 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 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
Per Serving: Calories 200 calories; Total Fat 5 g; Saturated Fat 3 g; Cholesterol 12 mg; Sodium 368 mg; Protein 15 g; Carbohydrate 24 g; Calcium 310 mg; Magnesium 46 mg; Potassium 593 mg; Fiber 3g
* To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
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