Zucchini Lasagna

Zucchini Lasagna

Heart healthy and comforting—the perfect entrée!

CAL/SERV :

200

PREP TIME :

20 MINS

YIELDS :

6 SERVINGS

COOK TIME:

40 MINS

INGREDIENTS
  • Nonstick cooking spray
  • ¾ C part-skim grated mozzarella cheese, divided
  • ¼ C grated parmesan cheese, divided
  • 1½ C fat-free cottage cheese
  • ½ lb cooked lasagna noodles, cooked in unsalted water
  • 2½ C low-sodium tomato sauce
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • ¼ C chopped onion
  • 1 clove garlic, minced
  • ⅛ tsp ground black pepper
  • 1½ C sliced zucchini

INSTRUCTIONS
  1. Preheat oven to 350 °F. Lightly spray a 9×13-inch baking dish with cooking spray.
  2. In a small bowl, combine ⅛ cup mozzarella cheese and 1 Tbsp parmesan cheese. Set aside.
  3. In a medium bowl, combine the remaining mozzarella and parmesan cheeses with the cottage cheese. Mix well and set aside.
  4. Combine the tomato sauce with the basil, oregano, onion, garlic, and black pepper.
  5. Spread a thin layer of the 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.
  6. Repeat layering: Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
  7. Bake for 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.

Tip: To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.

Nutrition (per serving):

Calories 200, Total fat 5 g, Saturated fat 3 g, Cholesterol 12 mg, Sodium 368 mg, Total fiber 3 g, Protein 15 g, Carbohydrates 24 g, Potassium 593 mg, Calcium 310 mg, Magnesium 46 mg.

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute