Healthy Facts
Recipe for Health

Zucchini Lasagna ½ lb cooked lasagna noodles ¾ cup mozzarella cheese, part-skim grated 1 ½ cups cottage cheese, fat-free ¼ cup parmesean cheese, grated 1 ½ zucchini, raw, sliced 2 ½ cups tomato sauce 2 tsp basil, dried 2 tsp oregano, dried ¼ cup onion, chopped 1 clove garlic, chopped 1/8 tsp black pepper

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with vegetable-oil spray. Combine 1/8 cup mozzarella and 1 tablespoon parmesean cheese. Set aside. Mix remaining mozzarella and parmesean cheese with cottage cheese. Set aside. Add basil, oregano, onion, garlic and pepper to tomato sauce. Spread a layer of sauce in baking dish. Add a third of the noodles in a layer. Top with half of the cottage cheese mixture. Add a layer of zucchini. Repeat layering. Add a coating of sauce. Top with noodles, sauce and reserved cheese mixture. Cover with aluminum foil. Bake for 30 to 40 minutes.
Yield: 6 servings
Serving Size: 1 piece
Each Serving Provides: 276 calories, 5 g total fat, 2 g saturated fat, 11 mg cholesterol, and 380 mg sodium.