Zucchini Lasagna
Vegetarian Recipe
By Fitness and Freebies
Say Cheese because this healthy version of a favorite comfort food in vegetarian form will leave you smiling.
Recipe Ingredients
1/2 pound lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1-1/2 cup fat free cottage cheese*
1/4 cup Parmesan cheese, grated
1-1/2 cup raw zucchini, sliced
2-1/2 cups no salt added tomato sauce
2 teaspoons basil, dried
2 teaspoons oregano, dried
1/4 cup onion, chopped
1 clove garlic
1/8 teaspoon black pepper
Recipe Directions
*Use unsalted cottage cheese to reduce the sodium
content. New sodium content for each serving is
196 mg.
Preheat oven to 350 degrees. Lightly spray 9 by 13-inch baking dish with vegetable oil spray.
In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.
In 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 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.
Repeat layering. Add 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.
Nutrition information per serving:
Yield: 6 servings
Serving size: 1 piece
Calories: 276
Total fat: 5g
Saturated fat: 2g
Cholesterol: 11mg
Sodium: 380mg
Carbohydrate: 41g
Protein: 19g
Dietary fiber: 5g
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Vegetarian Fact:
Teff is believed to have originated in Ethiopia between 4000 and 1000 BC.
