Zucchini Lasagna

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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

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.

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