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Today is November 25, 2020

Zucchini Lasagna

Casseroles

Main Dishes

One-Dish Meals

Vegetarian

Ingredients

1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free
1/4 cup Parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 tsp. basil, dried
2 tsp. oregano, dried
1/4 cup onion, chopped
1 clove garlic
1/8 tsp. black pepper

Instructions

1. Preheat over to 350 ˚F. Lightly spray a 9- by 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 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. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
5. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce and reserved cheese mixture. Cover with aluminum foil.
6. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.

Miscellaneous

This recipe is from the DASH (Dietary Approaches to Stop Hypertension) eating plan, a 1,200-calorie diet plan that is endorsed by the U.S. Department of Health and Human Services.

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