Italian

Zucchini lasanga is for Dinner.

Zucchini lasanga takes several minutes to prepare.

Zucchini lasanga takes several minutes to cook.

Zucchini lasanga makes 16 servings.

The ingredients for Zucchini lasanga are:

1/2 lb lasagna noodles, cooked in unsalted water
3/4 c part-skim mozzarella cheese, grated
1 1/2 c fat free cottage cheese
1/4 c Parmesan cheese, grated
1 1/2 c raw zucchini, sliced
2 1/2 c no salt added tomato sauce
2 tsp basil, dried
2 tsp oregano, dried
1/4 c onion, chopped
1 clove garlic
1/8 tsp black pepper

Here is how you make Zucchini lasanga:

1. Preheat oven to 350 °F. Lightly spray 9- by 13-inch baking dish withvegetable oil spray.2. In small bowl, combine 1/8 cup mozzarella and 1 tablespoonParmesan cheese. Set aside.3. In medium bowl, combine remaining mozzarella and Parmesancheese with all of the cottage cheese. Mix well and set aside.4. Combine tomato sauce with remaining ingredients. Spread thinlayer of tomato sauce in bottom of baking dish. Add a third ofnoodles in single layer. Spread half of cottage cheese mixture ontop. Add layer of zucchini.5. Repeat layering. Add thin coating of sauce. Top with noodles, sauce,and reserved cheese mixture. Cover with aluminum foil.6. Bake for 30–40 minutes. Cool for 10–15 minutes.Makes 6 servings.Number of Servings: 16Recipe submitted by SparkPeople user BROKENSOUND21.

The nutritional information for Zucchini lasanga is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 253.5

• Total Fat: 10.5 g
• Cholesterol: 22.7 mg
• Sodium: 379.2 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 3.1 g
• Protein: 17.8 g

Zucchini lasanga is Italian cuisine.