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Zucchini lasagna

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Ingredients/Components

clove garlic - 1 item
onion, chopped
Parmesan cheese, grated
black pepper
oregano, dried - 2 tsp
basil, dried - 2 tsp
cooked lasagna noodles in unsalted water - 1/2 lb
mozzarella cheese, part-skim, grated
cottage cheese, fat free
zucchini, raw, sliced
tomato sauce, no salt added

How to make zucchini lasagna:

Preheat oven to 350°. 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. To reduce sodium: Use unsalted cottage cheese. New sodium total = 196 mg.

Makes 6 servings. Per Serving: Calories 276 Total fat 5 g Saturated fat 2 g Cholesterol 11 mg Fiber 5 g Serving size: 1 piece Sodium 380 mg Calcium 216 mg Magnesium 55 mg Potassium 561 mg.

Recipe categories: Cheese, Mushroom, Main dish.

Rating:

3.9

Average rating: 3.9, total votes: 9

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