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Recipe: High in Flavor, Low in Fat
This lasagna doesn’t have the fat and calories of traditional meat lasagna. It calls for dried spices, but if you use fresh ones, there will be even more flavor. (The down side, of course, is that fresh spices cost more.) Add more onion and garlic if you want a more robust taste.
½ pound lasagna noodles, cooked in unsalted water
¾ cup mozzarella cheese, part-skim
1½ cup fat free cottage cheese
¼ cup Parmesan cheese
1½ cup raw zucchini, sliced
2 ½ cups low sodium tomato sauce
2 teaspoons basil, dried
2 teaspoons oregano, dried
¼ cup chopped onion
1 clove garlic
1/8 teaspoon black pepper
- Preheat oven to 350 degrees F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. Set aside.
- In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Mix well and 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 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. Let stand for 10 to 15 minutes. Cut into 6 portions.
Makes six servings.
National Heart, Lung, and Blood Institute.