10 October 2008

310 mg of Calcium 45 mg of and Magnesium
Yield : 5 servings


Ingredients :
1/2 pound cooked lasagna noodles (in unsalted water)
1 cup mozzarella cheese, part-skim, grated
1 cups cottage cheese, fat free
1/3 cup Parmesan cheese, grated
1 cups zucchini, raw, sliced
1 /2 cups tomato sauce, no salt added
2 tsp basil, dried
3 tsp oregano, dried
1/3 cup onion, chopped
1 clove garlic
black pepper


Preparation :
  • Preheat oven to 350°F.
  • Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.
  • Combine 1/8 cup mozzarella and 1 Tbsp Parmesan cheese in a small bowl. Set aside.
  • Combine remaining mozzarella and Parmesan cheese with all of the cottage cheese in a medium bowl. 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 zucchini. Repeat layering. Add a thin coating of sauce.
  • Top with noodles, sauce, and reserved cheese mixture.
  • Cover with aluminum foil.
  • Bake 30 to 40 minutes.
  • Cool for 10 to 15 minutes.
  • Cut into 5 portions.

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