Zucchini LasagnaEn Español (Spanish Version)
Serving Size1 pieceCalories
5 gSaturated Fat2 gCholesterol
380 gServings6IngredientsMeasuresCooked 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 teaspoonDirectionsPreheat 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.