1 / 1
Vegetarian Zucchini Lasagna
Sliced zucchini, fat-free cottage cheese, and low-sodium tomato sauce layer between cooked lasagna noodles for a vegetarian casserole that bakes bubbly in about an hour. Dried basil and oregano go into the sauce along with garlic and onion, building depth without extra fat. Grated mozzarella and Parmesan form the top layer, melting into a golden crust. Cut into 6 portions, this holds together well and reheats cleanly the next day.
Equipment
- Oven
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
- 1Preheat the oven to 350F. Coat a baking dish with cooking spray and spread a thin layer of tomato sauce across the bottom to prevent sticking.
- 2Mix the grated mozzarella and Parmesan cheeses together in a small bowl, then set it aside.
- 3Stir the remaining tomato sauce together with the fat-free cottage cheese, dried basil, dried oregano, chopped onion, and garlic.
- 4Place 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 once more.
- 5Finish the assembly by adding a final thin layer of tomato sauce and sprinkling the reserved mozzarella and Parmesan blend evenly over the top.
- 6Cover the baking dish tightly with aluminum foil and bake for 40 minutes. The foil traps steam to soften the vegetables and keeps the cheese from burning.
- 7Remove the dish from the oven and let it rest for 10 minutes before slicing. Resting allows the layers to set so they don't slide apart on the plate.
Notes
- Prep tip: Pat the zucchini slices dry with a paper towel before layering to prevent a watery sauce.
- Make ahead: Assemble the entire lasagna up to a day in advance, cover tightly, and store in the fridge until you're ready to bake.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.