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Nutritional Info
  • Amount Per Serving
  • Calories: 257.8
  • Total Fat: 9.7 g
  • Cholesterol: 10.8 mg
  • Sodium: 611.8 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 16.4 g

View full nutritional breakdown of Zucchini Lasagna calories by ingredient
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Zucchini Lasagna


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Introduction

Courtesy of the NLHB, part of the National Institutes of Health and the U.S. Department of Health and Human Services www.nhlbi.nih.gov
Courtesy of the NLHB, part of the National Institutes of Health and the U.S. Department of Health and Human Services www.nhlbi.nih.gov


Ingredients

    1/2 lb lasagna noodles, cooked in unsalted water3/4 c part-skim mozzarella cheese, grated1 1/2 c fat free cottage cheese1/4 c Parmesan cheese, grated1 1/2 c raw zucchini, sliced2 1/2 c no salt added tomato sauce2 tsp basil, dried2 tsp oregano, dried1/4 c onion, chopped1 clove garlic1/8 tsp black pepper

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Directions

1. Preheat oven to 350 F. Lightly spray 9- by 13-inch baking dish with
vegetable oil spray.

2. In small bowl, combine 1/8 cup mozzarella and 1 tablespoon
Parmesan cheese. Set aside.

3. In 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 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.

5. Repeat layering. Add thin coating of sauce. Top with noodles, sauce,
and reserved cheese mixture. Cover with aluminum foil.

6. Bake for 3040 minutes. Cool for 1015 minutes.

Makes 6 servings.






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Member Ratings For This Recipe


  • Incredible!
    11 of 11 people found this review helpful
    I make this and substitute roasted zucchini for all of the noodles. Way low carb count. - 5/31/09

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  • Very Good
    10 of 11 people found this review helpful
    Add an egg to the cottage chesse mixture, it won't be runny. I always add them to regular lasagna. And don't cover with foil. - 1/2/09

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  • Incredible!
    8 of 9 people found this review helpful
    I followed the suggestions in the comments to use marinara sauce and add an egg to the cottage cheese. I also used carrots and zucchi8ni, very thinly sliced. I cooked it nearly twice as long as the recipe says to get the vegetables cooked through. - 3/16/09

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  • Incredible!
    7 of 7 people found this review helpful
    This is a great Zucchini Lasagna and it freezes well to. I chilled the lasagna overnight in the fridge and then cut it into (1) serving size square, wrapped in foil and popped them in the freezer. Thanks for sharing. - 3/24/09

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  • Very Good
    6 of 7 people found this review helpful
    Very good, but as suggested by others I doubled the veggies and even added some eggplant and tomatoes. I also substituted the cottage cheese for fat-free cream cheese which made it all the better! - 7/7/08

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  • Very Good
    5 of 6 people found this review helpful
    I liked this, but read other's comments and made a number of changes. I added a lightly beaten egg to the cottage cheese as well as some chopped spinach I defrosted. I doubled the zucchine added other veggies and crushed red pepper. I used a bottled marinara sauce not tomato sauce as suggested. - 1/15/09

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  • Very Good
    4 of 6 people found this review helpful
    My husband and I both liked it; my kids did not. The zucchini was still crunchy and they wanted more sauce and cheese. - 1/12/09

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  • 3 of 4 people found this review helpful
    When I say 'vegitarian" my family usually runs. And they run fast. Not this time. They even had seconds. - 2/10/09

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  • Very Good
    3 of 3 people found this review helpful
    Added a box of frozen spinach (thawed and drained) and substituted diced, canned tomatoes for the tomato sauce. Very good --- if you don't expect the cheesy, gooey feel of a regular lasagna. I'd say it serves 8, not 6. I'll make it again! - 1/10/09

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  • Good
    3 of 3 people found this review helpful
    I made this as a baked pasta dish, all mixed together with whole wheat penne & riggatoni mix. Was very good that way too. I also used 1 can chopped tomatos and 1/2 cup tomato sauce. I like the spinach idea and will add that next time - 1/2/09

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  • Very Good
    3 of 3 people found this review helpful
    It was very good. but I added a box of spinach to the cottage cheese mixture to add vitamins. I will definitely make it again. - 7/18/08

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  • Incredible!
    3 of 3 people found this review helpful
    With my fresh herbs, some great-tasting fat-free cottage cheese and a different cheese blend instead of boring old mozzarella, as well as the squash fresh from my grandpa's garden, this recipe turned out GREAT! We had lots of leftovers and I can't wait to make it again next month. - 7/17/08

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  • Very Good
    3 of 4 people found this review helpful
    the fam and i totally dug it, but i did double the amount of cheeses and zucchini and onions and added a whole yellow bell pepper into the mix. even with all that it didn't add too many more calories or fat and it was definitely worth the extraness!! - 1/5/08

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  • 2 of 2 people found this review helpful
    To eliminate the runnyness, another comment roasted the zucchini, then sliced and layered into the lasagna. That way, you don't have to add that egg to the cheese. I find that the cheese layers are much better without an added egg that makes them solid instead of soft and gooey! Tastes better too! - 3/30/11

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  • Very Good
    2 of 2 people found this review helpful
    I stir fry the zucchini and add some sliced carrots before layering - helps for color and taste - 3/14/09

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  • Incredible!
    2 of 2 people found this review helpful
    YUM YUM YUM!!! This was SO GOOD!! IMO it serves way more than 6 though but I cut the pieces small.... - 1/6/09

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  • 2 of 2 people found this review helpful
    This recipe is great! I added more zuchini than what it called for but other than that I pretty much followed the recipe. My husband and kids loved it too! - 1/3/09

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  • Incredible!
    2 of 2 people found this review helpful
    This is GREAT! It has been added to our regular dinner rotation and we even made it for a dinner party! I do double up on the zucchini though. - 1/2/09

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  • Incredible!
    2 of 2 people found this review helpful
    Using some of the suggested alterations to the recipe, it was great. Will keep this recipe to use again and again. - 10/11/08

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  • Very Good
    2 of 2 people found this review helpful
    Good, but my changes:
    Regular tomato sauce (with salt)
    Chop zucchini, double it up
    Double sauce mixture

    I would probably add spinach and fresh herbs next time - 8/4/08

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  • 2 of 2 people found this review helpful
    delicious! even my picky husband enjoyed it! but i would double up on a lot of the ingrediants - 7/14/08

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  • Good
    2 of 2 people found this review helpful
    Lasagna was very tasty, but I didn't feel like it called for enough sauce or the cheese mixture. I also had to double the zucchini because the first layer used it all. - 6/10/08

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  • Good
    2 of 2 people found this review helpful
    A tasty lasagna, though the prep time is intense. I like that it uses cottage cheese and it didn't really affect the taste, though it was a bit runny. I couldn't find zucchini though and made it with yellow squash instead - 1/18/08

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  • Incredible!
    1 of 2 people found this review helpful
    very good!! - 4/9/09

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  • Incredible!
    1 of 3 people found this review helpful
    I was searching for a Zuchhini lasagne recipe here just a couple of days ago and could not find one! Thank You... this sounds so yummy! My local shoprite has a gourmet class to make this without any noodles but, using just Zucchini and egg plants in place of noodles. - 3/14/09

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