Zucchini Lasagna
Say cheese. This healthy version of a favorite comfort food will leave you smiling.
Yield: 6 servings
Serving size: 1 piece
Ingredients:
1/2 lb lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups fat-free cottage cheese*
1/4 cup Parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups no-salt-added tomato sauce
2 tsp basil, dried
2 tsp oregano, dried
1/4 cup onion, chopped
1 clove garlic
1/8 tsp black pepper
*Use unsalted cottage cheese to reduce the sodium content. New sodium content for each serving is 196 mg.
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Preheat oven to 350 degrees F. Lightly spray 9- by 13-inch baking dish with vegetable oil spray.
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In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.
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In medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.
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Combine tomato sauce with remaining ingredients. Spread thin layer of tomato sauce in bottom of baking dish. Add a third of noodles in single layer. Spread half of cottage cheese mixture on top. Add layer of zucchini.
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Repeat layering. Add thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
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Bake for 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.
Each serving provides:
Calories: 276
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 11 mg
Sodium: 380 mg
Total fiber: 5 g
Protein: 19 g
Carbohydrates: 41 g
Potassium: 561 mg
B-man 