Lasagna is one of those classic Italian meals that is loved by many. It's incredibly easy to make and super filling. Plus, there are many different variations of this delicious dish. Well, we have one more for you — and the vegetarians in your home will thank you. This healthy zucchini lasagna recipe consists of no meat and no ricotta cheese. Instead, we've replaced those ingredients with zucchini and cottage cheese. It's a healthy rendition of this popular pasta dish, but we promise, your kids won't even be able to tell the difference. Add this to the list of your favorite weeknight meals, and you won't be disappointed.
Healthy Zucchini Lasagna
Ingredients:
- 1/2 lb. lasagna noodles, cooked in unsalted water
- 3/4 cup part-skim mozzarella cheese, grated
- 1 1/2 cups fat-free cottage cheese
- 1/4 cup Parmesan cheese, grated
- 1 1/2 cups raw zucchini, sliced
- 2 1/2 cups no salt added tomato sauce
- 2 teaspoons basil, dried
- 2 teaspoons oregano, dried
- 1/4 cup onion, chopped
- 1 clove garlic
- 1/8 teaspoon black pepper
Directions:
1. Preheat oven to 350 degrees F. Lightly spray a 9×3 inch baking dish with vegetable oil spray.
2. In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.
3. In a medium bowl, combine the remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.
4. Combine tomato sauce with the 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.
5. Repeat layering. Add a 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. Cut into 6 portions.
Nutrition
Yield: 6 servings Serving size: 1 piece
PER SERVING:
Calories: 276
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 11 mg
Sodium: 380 mg
Total fiber: 5 g
Protein: 19 g
Carbohydrates: 41 g
Potassium: 561 mg
If you are looking to reduce the sodium content of this dish, try using unsalted cottage cheese. This will reduce the sodium content for each serving to 196 mg.
Serve this healthy zucchini lasagna with a side salad and garlic bread for a full meal. And if you notice you have too many leftovers, feel free to freeze the remaining zucchini for a quick meal later on. If you're looking for a classic version of this dish, try our Classic Bolognese Lasagna Recipe.