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Zucchini Lasagna

This delicous zucchini lasagna features a low-fat recipe using part skim mozarella, fat-free cottage cheese, grated parmesan, garlic, zucchini and spices.


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


  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 Tbsp 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 a third of the noodles in a single layer.
  5. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering.
  6. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture.
  7. Cover with aluminum foil.
  8. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.

Makes 6 servings--Serving size: 1 piece

  • Calories: 276
  • Total Fat: 5 g
  • Saturated fat: 2 g
  • Cholesterol: 11 mg
  • Sodium: 380 mg

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