Nutrition Facts
Serving Size
1 piece
Calories
276
Total Fat
5 g
Saturated Fat
2 g
Cholesterol
11 g
Sodium
380 g
Ingredients and Preparation
Ingredients
Measures
Cooked lasagna noodles, (in unsalted water)
½ pound
Mozzarella cheese, part-skim, grated
¾ cup
Cottage cheese, fat free
1½ cups
Parmesan cheese, grated
¼ cup
Zucchini, raw, sliced
1½ cups
Tomato sauce, no salt added
2½ cups
Basil, dried
2 teaspoons
Oregano, dried
2 teaspoons
Onion, chopped
¼ cup
Garlic
1 clove
Black pepper
1/8 teaspoon
Directions
- Preheat oven to 350°F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.
- In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
- In a medium bowl, combine remaining mozzarella and parmesan cheese with all of the cottage cheese. Mix well and set aside.
- 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 zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
- Bake for 30-40 minutes. Cool for 10-15 minutes. Cut into 6 portions.