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Zucchini Lasagna

This healthy version of a favorite comfort food is sure to be a crowd-pleaser


½ lb. lasagna noodles, cooked in unsalted water
¾ c. part-skim mozzarella cheese, grated
1½ c. cottage cheese, fat-free
¼ c. Parmesan cheese, grated
1½ c. raw zucchini, sliced
2½ c. no-salt-added tomato sauce
2 tsp. basil, dried
2 tsp. oregano, dried
¼ c. onion, chopped
1 clove garlic
⅛ tsp. black pepper


Preheat oven to 350° F. Lightly spray 9- by 13-inch baking dish with vegetable oil spray.

In a small bowl, combine ⅛ cup of mozzarella and 1 tablespoon of Parmesan cheese. Set aside. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all the cottage cheese. Mix well and set aside.

Combine tomato sauce with the garlic and spices. Spread a thin layer of tomato sauce in the bottom of baking dish. Add a third of the noodles in a single layer. Spread half of cottage cheese mixture on top. Add layer of zucchini. Repeat layering. Add 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 to15 minutes. Cut into six portions.

Yield: 6 servings

Nutrition information per serving: 200 calories; 5 g fat (3 g saturated); 12 g cholesterol; 368 mg sodium; 3 g fiber; 15 g protein; 24 g carbohydrate; 593 mg potassium.

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Last Updated 04/10/2009