Zucchini Lasagna
En Español (Spanish Version)

Nutrition Facts
Serving Size1 pieceCalories276Total Fat5 gSaturated Fat2 gCholesterol11 gSodium380 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresCooked lasagna noodles, (in unsalted water)½ poundMozzarella cheese, part-skim, grated¾ cupCottage cheese, fat free1½ cupsParmesan cheese, grated¼ cupZucchini, raw, sliced1½ cupsTomato sauce, no salt added2½ cupsBasil, dried2 teaspoonsOregano, dried2 teaspoonsOnion, chopped¼ cupGarlic1 cloveBlack pepper1/8 teaspoon
  • Directions
  • 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 tablespoon 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 for 30-40 minutes. Cool for 10-15 minutes. Cut into 6 portions.

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