Zucchini Lasagna

Cook the lasagna noodles in unsalted water, with no oil added to the pot. Using unsalted cottage cheese can reduce the sodium amount per serving, to about 196 mg. This recipe also works with frozen zucchini slices that have been thawed and drained.

Ingredients:

1/2 pound lasagna noodles, cooked and drained

3/4 cup part skim mozzarella cheese, grated or sheredded

1 1/2 cups fat free cottage cheese

1/4 cup grated parmesan cheese

1 1/2 cups zucchini slices, about 1/4 inch thick

2 1/2 cups tomato sauce, no salt added

2 tsp dried basil, crumbled

2 tsp dried oregano, crumbled

1/4 cup chopped onion

1 clove garlic, minced

1/8 tsp black pepper

Procedure:

Preheat oven to 350 F and spray a 9x13 inch baking dish with nonstick baking spray. In a small bowl, combine 2 Tbsp mozzarella and 1 Tbsp grated parmesan and set aside to use for topping. In a medium bowl, combine the rest of the mozzarella and parmesan with the cottage cheese, stirring to blend well and then set aside. Combine tomato sauce with the remaining ingredients and spread a thin layer in the bottom of the baking pan. Layer with a third of the cooked noodles, then half of the cottage cheese mixture and then a layer of zucchini. Continue layering. Top with a thin layer of tomato sauce, noodles, the last of the sauce and sprinkle with the reserved cheese mixture. Cover with a lid or foil and bake for 30 to 40 minutes. Cool for 10 to 15 minutes before cutting into 6 portions.

Serving Size: one sixth of recipe equals approximately;

276 calories, 5 g fat ( 2 g saturated), 11 mg cholesterol, 380 mg sodium, 5 g dietary fiber, 19 g protein, 41 g carbohydrate, 561 mg potassium

Diabetic Exhanges; 1 Fat, almost 3 Meat, and almost 3 Bread

6 servings