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Zucchini Lasagna

Heart healthy and comforting—the perfect entrée!

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

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.


  • 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.

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