Serves 4
Ingredients
- 1/2 pound cooked lasagna noodles
- 3/4 cup grated mozzarella cheese
- 1 1/2 cup fat-free cottage cheese
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups raw zucchini, sliced
- 2 1/2 cups low-sodium tomato sauce
- 2 tsp dried basil
- 2 tsp dried oregano
- 1/4 cup chopped onion
- 1 tsp minced garlic
- 1/8 tsp black pepper
Directions
Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish with vegetable oil spray. In a small bowl, combine 1/3 cup mozzarella and 1 Tbsp Parmesan cheese. Set aside. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all the cottage cheese. Mix well. Set aside. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce mix 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 slices. Repeat layers. Top with noodles, sauce mix and reserved cheese mixture. Cover with aluminum foil. Bake 30-40 minutes. Cool for 10-15 minutes. Cut into portions.