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Zucchini Lasagna Recipe

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This recipe for Zucchini Lasagna is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb lasagna noodles, cooked in unsalted water
3/4 cup mozzarella cheese, part-skim, grated
1 1/2 cup cottage cheese, fat free
1/4 cup Parmesan cheese, grated
1 1/2 cup zucchini, raw, sliced
2 1/2 cup tomato sauce, no salt added
2 tsp basil, dried
2 tsp oregano, dried
1/4 cup onion, chopped
1 clove garlic
1/8 tsp black pepper
Directions:
Directions:
Preheat oven to 350º F. Lightly spray 9- x 13-inch baking dish with vegetable oil spray. In small bowl, combine 1/8 cup mozzarella and 1 Tbsp 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 to 15 minutes.

 

 

 

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