Zucchini Lasagna
(120)
  • Number of Servings: 1
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
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 30–40 minutes. Cool for 10–15 minutes.

Makes 6 servings.
Servings Per Recipe: 1
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
  • TSLTURNER
     I make this and substitute roasted zucchini for all of the noodles. Way low carb count. - 5/31/09
  • GBABE05
     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
  • ATXN10
     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
  • XOETROPE
     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
  • ABBYCAKES
     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
  • 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
  • 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
  • JPAGE874
     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
  • TUESDAYS
     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
  • 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
  • PUNKY1231
     When I say 'vegitarian" my family usually runs. And they run fast. Not this time. They even had seconds. - 2/10/09
  • DIANEW66
     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
  • MARYSJOURNEY
     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
  • REGALICIOUS
     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
  • LLCURTS
     I stir fry the zucchini and add some sliced carrots before layering - helps for color and taste - 3/14/09
  • LYRICSMAMA
     YUM YUM YUM!!! This was SO GOOD!! IMO it serves way more than 6 though but I cut the pieces small.... - 1/6/09
  • MEEMS2GO
     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
  • JESSBARWICK
     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
  • LOUISEG4
     Using some of the suggested alterations to the recipe, it was great. Will keep this recipe to use again and again. - 10/11/08
  • BARMPOT
     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
  • MARYAH.KEARNS
     delicious! even my picky husband enjoyed it! but i would double up on a lot of the ingrediants - 7/14/08
  • KARICHELLE
     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
  • CLAUDIA1333
     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
  • 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
  • KAREN-1328
     very good!! - 4/9/09



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