Recipe Source: Stay Young At Heart
Prep time
Cook time
Yields
Serving Size
20 minutes
40 minutes
6 servings
1 piece
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
200
calories
5 g
Total fat
3 g
Saturated fat
12 mg
Cholesterol
368 mg
Sodium
3 g
Total fiber
15 g
Protein
24 g
Carbohydrates
593 mg
Potassium
310 mg
Calcium
46 mg
Magnesium
Percent Daily Values are based on a 2,000 calorie diet.
Directions
Preheat oven to 350 °F. Lightly spray a 9×13-inch baking dish with cooking spray.
In a small bowl, combine ⅛ cup mozzarella cheese and 1 Tbsp parmesan cheese. Set aside.
In a medium bowl, combine the remaining mozzarella and parmesan cheeses with the cottage cheese. Mix well and set aside.
Combine the tomato sauce with the basil, oregano, onion, garlic, and black pepper.
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.
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. 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.
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