Zucchini Lasagna

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Zucchini Lasagna RECIPE

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Zucchini Lasagna calories by ingredient
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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

Number of Servings: 1

Ingredients

    1/2 lb lasagna noodles, cooked in unsalted water
    3/4 c part-skim mozzarella cheese, grated
    1 1/2 c fat free cottage cheese
    1/4 c Parmesan cheese, grated
    1 1/2 c raw zucchini, sliced
    2 1/2 c no-salt-added tomato sauce
    2 tsp basil, dried
    2 tsp oregano, dried
    1/4 c onion, chopped
    1 clove garlic
    1/8 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 3040 minutes. Cool for 1015 minutes.

Makes 6 servings.

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TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe


  • Incredible!
    13 of 13 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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