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Zucchini Lasagna




Source of Recipe


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Zucchini Lasagna

NHLBI.NIH.gov
Stay young at heart
Makes 6 servings--Serving size: 1 piece

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

1. Preheat oven to 350° F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.

2. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp parmesan cheese. Set aside.

3. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.

4. 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.

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

One serving equals: Calories: 276; Total Fat: 5 g (Saturated fat: 2 g); Cholesterol: 11 mg; Sodium: 380 mg