194246 Health Library | Health and Wellness | Wellmont Health System
  • Zucchini Lasagna

    Nutrition Facts

    Serving Size 1 piece
    Calories 276
    Total Fat 5 g
    Saturated Fat 2 g
    Cholesterol 11 g
    Sodium 380 g

    Servings and Times

    Servings 6

    Ingredients and Preparation

    Ingredients Measures
    Cooked lasagna noodles, (in unsalted water) ½ pound
    Mozzarella cheese, part-skim, grated ¾ cup
    Cottage cheese, fat free 1½ cups
    Parmesan cheese, grated ¼ cup
    Zucchini, raw, sliced 1½ cups
    Tomato sauce, no salt added 2½ cups
    Basil, dried 2 teaspoons
    Oregano, dried 2 teaspoons
    Onion, chopped ¼ cup
    Garlic 1 clove
    Black pepper 1/8 teaspoon
    Directions
    1. Preheat oven to 350°F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.
    2. In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
    3. In a medium bowl, combine remaining mozzarella and parmesan cheese with all of the cottage cheese. Mix well and set aside.
    4. 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.
    5. Bake for 30-40 minutes. Cool for 10-15 minutes. Cut into 6 portions.
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