| 1/2 pound |
cooked lasagna noodles (in unsalted water) |
| 3/4 C |
mozzarella cheese, part-skim, grated |
| 1-1/2 C |
cottage cheese, fat-free |
| 1/4 C |
parmesan cheese, grated |
| 1-1/2 C |
zucchini, raw, sliced |
| 2-1/2 C |
tomato sauce, no salt added |
| 2 tsp. |
basil, dried |
| 2 tsp. |
oregano, dried |
| 1/4 C |
onion, chopped |
| 1 clove |
garlic |
| 1/8 tsp. |
black pepper |
 Preheat oven to 350 degrees F. Lightly spray a 9x13 inch baking dish with vegetable oil spray. |
| In a small bowl, combine 1/8 C mozzarella and 1 Tbsp. parmesan. Set aside. |
| In a medium bowl, combine remaining mozzarella and parmesan cheese with all of 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 to 40 minutes. Let cool for 10 to 15 minutes. Cut into 6 pieces and serve. |
Makes 6 servings. Serving size: 1 piece.
Nutrition Facts
| Calories |
276 |
Sodium |
380 mg |
| Total fat |
5 g |
Calcium |
216 mg |
| Saturated fat |
2 g |
Magnesium |
55 mg |
| Cholesterol |
11 mg |
Potassium |
561 mg |
| Fiber |
5 g |
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To reduce sodium:
Use unsalted cottage cheese. New sodium total = 196 mg.
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Source: National Heart, Lung and Blood Institute
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