Tuesday, July 8, 2008

Zucchini Lasagna

The calories of this tasty lasagna is not bad at all. And it is very tasty. The only change that I made was to use skim ricotta cheese instead of cottage cheese simply because I like the taste better.

The recipe is from National Institutes of Health, so you know it is healthy:) Enjoy....


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

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

In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.

In medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.

Combine tomato sauce with remaining ingredients. Spread thin layer of tomato sauce in bottom of baking dish. Add a third of noodles in 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 30-40 minutes. Cool for 10-15 minutes.

Makes 6 servings
Per Serving:
Calories: 260
Fat: 10 g
Carbohydrates: 40 g
Protein: 16 g

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