Recipe of the Month
Zucchini Lasagna
| 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 |
| 1 1/2 C |
raw zucchini, sliced |
| 2 1/2 C |
no salt added tomato sauce |
| 2 tsp |
basil, dried |
| 2 tsp |
oregano, dried |
| 1/4 C |
onion, chopped |
| 1 clove |
garlic |
| 1/4 tsp |
black pepper |
*Use unsalted cottage cheese to reduce the sodiumcontent. New sodium content for each serving is 196 mg.
To prepare:
- Preheat oven to 350 °F. Lightly spray 9- by 13-inch baking dish with vegetable oil spray.
In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.
In 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 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.- Repeat layering. Add thin coating of sauce. Top with noodles, sauce,and reserved cheese mixture. Cover with aluminum foil.
Bake for 30–40 minutes. Cool for 10–15 minutes.
Cut into 6 portions.
Recipe from the National Heart, Lung, & Blood Institute
|
Say, "Cheese," because this healthy
version of a favorite comfort food will
leave you smiling.
|
Yield: 6 servings
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 |
Click Here to View More Recipes
|
