Zucchini Lasagna
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- Nonstick cooking spray
- 3/4 cup part-skim grated mozzarella cheese, divided
- 1/4 cup grated parmesan cheese, divided
- 1 1/2 cups fat free cottage cheese
- 1/2 lb. cooked lasagna noodles, cooked in unsalted water
- 2 1/2 cups low-sodium tomato sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/8 teaspoon ground black pepper
- 1 1/2 cups sliced zucchini
Ingredients
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Instructions
- Preheat oven to 350 °F. Lightly spray a 9×13-inch baking dish with cooking spray.
- In a small bowl, combine â…› cup mozzarella cheese and 1 Tbsp parmesan cheese. Set aside.
- In a medium bowl, combine the remaining mozzarella and parmesan cheeses with the cottage cheese. Mix well and set aside.
- Combine the tomato sauce with the basil, oregano, onion, garlic, and black pepper.
- Spread a thin layer of the 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 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.
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