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Overnight Vegetable Lasagna

Prep time 18 mins
Cook time 1 hr, 15 mins
Yield 8 servings.


  • 1 (14 1/2-ounce) can stewed tomatoes, undrained
  • 1 1/2 cups fat-free, no-salt-added pasta sauce
  • 2 cups nonfat cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground pepper
  • Vegetable cooking spray
  • 9 lasagna noodles, uncooked
  • 12 ounces fresh zucchini, trimmed and shredded (about 3 medium)
  • 6 (1-ounce) slices provolone cheese, cut into strips

Nutrition Information

  • calories 308
  • caloriesfromfat 25 %
  • fat 8.5 g
  • satfat 5.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22.4 g
  • carbohydrate 35.7 g
  • fiber 2.3 g
  • cholesterol 23 mg
  • iron 0.0 mg
  • sodium 783 mg
  • calcium 0.0 mg

How to Make It

  1. Combine tomatoes and pasta sauce; stir well, and set aside. Combine cottage cheese, Parmesan cheese, and pepper; stir well, and set aside.

  2. Spoon one-third tomato mixture into bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray. Place 3 uncooked lasagna noodles over tomato mixture; top with one-third zucchini. Spoon one-third cottage cheese mixture evenly over zucchini; top with 2 slices provolone cheese. Repeat layers twice with remaining tomato mixture, noodles, zucchini, cheese mixture, and provolone slices. (Casserole may be covered and refrigerated at this point and baked later. Bake 50 minutes or until thoroughly heated.)

  3. Cover and bake at 350° for 45 minutes. Uncover, and bake 15 additional minutes. Let stand 15 minutes before serving.

Cook's Notes

Although it takes a little over an hour to bake this casserole, total hands-on time to prepare the recipe is just 18 minutes because the pasta cooks in the casserole as it bakes. It's an ideal make-ahead dinner--just refrigerate it unbaked, then bake the next day.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook