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Zucchini lasagna

This flavorful main dish doesn't have the fat and calories of traditional meat lasagna.

Ingredients

1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups fat-free cottage cheese
1/4 cup Parmesan cheese, grated
1 1/2 cup raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 cup onion, chopped
1 clove garlic
1/8 teaspoon black pepper

The recipe calls for dried spices, but there will be even more flavor if you use fresh ones. Add more onion and garlic if you want a more robust taste.

Directions

1. Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9- x 13-inch baking dish with vegetable oil spray.
2. In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.
3. In a 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 a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of the zucchini.
5. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce and the reserved cheese mixture. Cover with aluminum foil.
6. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.

Related Links

Heart-healthy cooking

Diet low in saturated fat and cholesterol

Recipes

First published: 06/04/2003
Last updated: 10/31/2007

Reviewed by: Allina Patient Education