 Zucchini Lasagna
1/2 lb. lasagna noodles, cooked in unsalted water
3/4 cup mozarella cheese, part-skim, grated
1 1/2 cup cottage cheese, fat free and unsalted
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
Preheat oven to 350 degrees. Lightly spray a 9 X 13-inch baking dish with vegetable oil spray.
In a small bowl combine 1/8 cup mozarella and 1 Tbsp. Parmesan cheese. Set aside.
In a medium bowl, combine remaining mozarella and Parmesan cheese with all of the cottage cheese. MIx well and set aside.
Combine tomato sauce with remaining ingredients. Spread thin layer of tomato sauce in bottom of baking dish. Add a third of the noodles in single layer. Spread half of the cottage cheese mixture on top. Add 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 10-15 minutes. Cut into 6 portions.
|
Services/Programs 
