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Zucchini Lasagna
This comforting baked pasta dish layers tender zucchini slices with rich tomato sauce and a blend of three cheeses. It uses fat-free cottage cheese and low-sodium tomato sauce for a lighter take on a classic Italian favorite. The melted mozzarella and Parmesan create a bubbly, golden crust over the soft noodles and savory vegetables. Serve this hearty casserole for a cozy weeknight dinner or a weekend family meal.
Ingredients
- ½ lb lasagna noodles, cooked in unsalted water
- 1½ cup raw zucchini, sliced
- ¾ cup mozzarella, grated
- ¼ cup Parmesan, grated
- 1½ cup cottage cheese, fat free
- 2½ cup tomato sauce, low sodium
- 2 tsp dried basil
- 2 tsp dried oregano
- ¼ cup onion, chopped
- 1 clove garlic
Instructions
- 1Prepare your workspace and gather all necessary ingredients.
- 2Preheat the oven to 350F. Coat a baking dish with cooking spray and spread a thin layer of tomato sauce across the bottom.
- 3Mix the grated mozzarella and Parmesan cheeses together in a small bowl, then set it aside.
- 4Stir the remaining tomato sauce together with the fat-free cottage cheese, dried basil, dried oregano, chopped onion, and garlic.
- 5Place one third of the cooked lasagna noodles into the baking dish. Spread half of the cottage cheese and tomato sauce mixture over the noodles, then arrange a layer of sliced zucchini on top. Repeat this layering process.
- 6Finish the assembly by adding a final thin layer of tomato sauce and sprinkling the reserved mozzarella and Parmesan blend evenly over the top.
- 7Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
- 8Remove the dish from the oven, slice the lasagna into individual portions, and serve warm.