Healthy Heart Recipes

Zucchini Lasagna
1/2 lb lasagna noodles, cooked in unsalted water
3/4 C mozzarella cheese, part-skim
1 ½ C fat free cottage cheese
¼ C Parmesan cheese
1 ½ C zucchini, raw, sliced
2 ½ C tomato sauce, low sodium
2 tsp basil, dried
2 tsp oregano, dried
¼ C onion, chopped
1 clove garlic
1/8 tsp black pepper

Preheat oven to 350° F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp Parmesan cheese. In a 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 a thin layer of tomato sauce in the bottom of the baking dish. Add about a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with the noodles, sauce and reserved cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Makes 6 servings.
Each Serving provides :
Calories: 276,Total Fat: 5 g, Saturated fat: 2 g