Recipe: zucchini lasagna

IIngredients:

• 1/2 pound cooked lasagna noodles (in unsalted water)
• 3/4 cup mozzarella cheese, part-skim, grated
• 1-1/2 cups fat-free cottage cheese
• 1/4 cup Parmesan cheese, grated
• 1-1/2 cups zucchini, raw, sliced
• 2-1/2 cups tomato sauce, no salt added
• 2 teaspoons basil, dried
• 2 teaspoons oregano, dried
• 1/4 cup onion, chopped
• 1 clove garlic
• 1/8 teaspoon black pepper

Procedure:

1. Preheat oven to 350 °F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.
2. In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.
3. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.
4. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add one-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.
5. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.
   
   

Serves: 6
Nutritionals: Calories 276; Total Fat 5g; Saturated fat 2g; Cholesterol 11mg; Sodium 380mg

Source: National Diabetes Education Program