Welcome Guest!
 Kitchen Recipes
 Previous Message All Messages Next Message 
Zucchini Lasagna  Bill Karpus
 Jul 06, 2007 17:26 PDT 


Zucchini Lasagna
(Thanks Carol C)

Serves: 6

Courtesy of the NLHB, part of the National Institutes of Health and the U.S. Department of Health and Human Services (www.nhlbi.nih.gov).

INGREDIENTS
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

DIRECTIONS
1. Preheat oven to 350 F. Lightly spray 9- by 13-inch baking dish with vegetable oil spray.

2. In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.

3. In medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.

4. Combine tomato sauce with remaining ingredients. Spread thin layer of tomato sauce in bottom of baking dish. Add a third of noodles 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.

NUTRITION INFO
Calories: 258
Fat: 9.7 g
Carbohydrates: 40.1 g
Protein: 16.4 g



[Non-text portions of this message have been removed]
	
 Previous Message All Messages Next Message 
  Check It Out!

  Topica Channels
 Best of Topica
 Art & Design
 Books, Movies & TV
 Developers
 Food & Drink
 Health & Fitness
 Internet
 Music
 News & Information
 Personal Finance
 Personal Technology
 Small Business
 Software
 Sports
 Travel & Leisure
 Women & Family

  Start Your Own List!
Email lists are great for debating issues or publishing your views.
Start a List Today!

© 2001 Topica Inc. TFMB
Concerned about privacy? Topica is TrustE certified.
See our Privacy Policy.