Say cheese because this healthy version of Zucchini Lasagna, a favorite comfort food in vegetarian form will leave you smiling.
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 dried basil
2 teaspoons dried oregano
1/4 cup chopped onion
1 clove garlic
1/8 teaspoon black pepper
*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.
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
Honorable mention: July 29 is National Lasagna Day.
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Always let baked casseroles, lasagna and quiches stand at least 10 minutes before serving.