Zucchini Lasagna


  • 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


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

In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp parmesan cheese. Set aside.

In a 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 a thin layer of tomato 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. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.


Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.


December 10, 20050 found this helpful

Can this be made with ricotta instead of cottage cheese, of I don't need a low-fat recipe?

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