Zucchini Lasagna

• 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

Directions

• 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.