Zucchini Lasagna
- Number of Servings: 1
Ingredients
Directions
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
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 30–40 minutes. Cool for 10–15 minutes.
Makes 6 servings.
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 30–40 minutes. Cool for 10–15 minutes.
Makes 6 servings.
Nutritional Info Amount Per Serving
- Calories: 267.0
- Total Fat: 3.6 g
- Cholesterol: 13.2 mg
- Sodium: 802.1 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 4.1 g
- Protein: 17.6 g
Member Reviews
-
CHEFSOPHIE
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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SKINNYROBIN100
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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GOLGIBOT
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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SPIDERHOLE
I have made a similar lasagna but I use zucchini as the noodles and leave the pasta out. To reduce the wateriness, I slice the zucchini ahead of time, put it in a colander an salt it. The salt draws a lot of the water out. After letting it sit for maybe an hour, I rinse it, pat it dry, and proceed. - 6/28/11