ZUCCHINI LASAGNA, HEART HEALTHY
Say, "Cheese," because this healthy version of a favorite comfort food will leave you smiling.
Yield: 6 servings
1/2 lb lasagna noodles, cooked in unsalted water
3/4 C part-skim mozzarella cheese, grated
1 1/2 C fat free cottage cheese
1/4 C Parmesan cheese, grated
11/2 C raw zucchini, sliced
21/2 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
1. Preheat oven to 350 °F. Lightly spray 9- by 13-inch baking dish with vegetable oil spray.
2. In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.
3. In medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.
4. 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
5. Repeat layering. Add thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
6. Bake for 30–40 minutes. Cool for 10–15 minutes. Cut into 6 portions.
Serving size: 1 piece - Each serving provides:
Calories: 276
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 11 mg
Sodium: 380 mg
Total fiber: 5 g
Protein: 19 g
Carbohydrates: 41 g
Potassium: 561 mg
National Institutes of Health - www.nih.gov/
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute
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