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Zucchini lasagna


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Zucchini Lasagna

Zucchini adds low-calorie bulk and flavor to this lasagna.


  • 1/2 pound cooked lasagna noodles (in unsalted water)
  • 3/4 cup mozzarella cheese, part-skim, grated
  • 1 1/2 cup cottage cheese, fat-free
  • 1/4 cup Parmesan cheese,
  • grated 1 1/2 cup zucchini, raw, sliced
  • 2 1/2 cup tomato sauce, no salt added
  • 2 tsp basil, dried
  • 2 tsp oregano, dried
  • 1/4 cup onion,
  • chopped 1 clove Garlic
  • 1/8 tsp black pepper


  1. Preheat oven to 350 degrees F.
  2. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp parmesan cheese.
  3. Set aside.
  4. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese.
  5. Mix well and set aside.
  6. Combine tomato sauce with remaining ingredients.
  7. Spread a thin layer of tomato sauce in the bottom of the baking dish.
  8. Add a third of the noodles in a single layer.
  9. Spread half of the cottage cheese mixture on top.
  10. Add a layer of zucchini.
  11. Repeat layering.
  12. Add a thin coating of sauce.
  13. Top with noodles, sauce, and reserved cheese mixture.
  14. Cover with aluminum foil.
  15. Bake 30 to 40 minutes. Cool for 10 to 15 minutes.
  16. Cut into 6 portions.
Yield: 6 servings

Nutrition at a glance
Each Serving Provides:
amount per serving
Calories 276
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 11 mg
Sodium 380 mg

Source: NHLBI/NIH. Stay Young at Heart recipes.

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