This flavorful main dish doesn't have the fat and calories of traditional meat lasagna.
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups fat-free cottage cheese
1/4 cup Parmesan cheese, grated
1 1/2 cup raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 cup onion, chopped
1 clove garlic, minced
1/8 teaspoon black pepper
The recipe calls for dried spices, but there will be even more flavor if you use fresh ones. Add more onion and garlic if you want a more robust taste.
Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9- x 13-inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.
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 a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of the zucchini.
Repeat layering. Add a thin coating of sauce. Top with noodles, sauce and the reserved cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.