Health Information

Zucchini Lasagna

  • Home
  • Health Information

The more you know about your health, the better prepared you are to make informed healthcare decisions. Our health library gives you the information you need to take charge of your health.

Nutrition Facts

Serving Size 1 piece
Calories 276
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 11 g
Sodium 380 g

Servings and Times

Servings 6

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

  1. Preheat oven to 350°F. 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 zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
  5. Bake for 30-40 minutes. Cool for 10-15 minutes. Cut into 6 portions.