Nutrition Facts

Serving Size1 piece
Total Fat5 g
Saturated Fat2 g
Cholesterol11 g
Sodium380 g

Servings and Times


Ingredients and Preparation

Cooked lasagna noodles, (in unsalted water)½ pound
Mozzarella cheese, part-skim, grated¾ cup
Cottage cheese, fat free1½ cups
Parmesan cheese, grated¼ cup
Zucchini, raw, sliced1½ cups
Tomato sauce, no salt added2½ cups
Basil, dried2 teaspoons
Oregano, dried2 teaspoons
Onion, chopped¼ cup
Garlic1 clove
Black pepper1/8 teaspoon
  1. Directions
  2. Preheat oven to 350°F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.
  3. In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
  4. In a medium bowl, combine remaining mozzarella and parmesan cheese with all of the cottage cheese. Mix well and set aside.
  5. 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.
  6. Bake for 30-40 minutes. Cool for 10-15 minutes. Cut into 6 portions.