Yield: 8 servings (serving size: 1/8 of lasagna)
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Amount per serving
- Calories: 308
- Calories from fat: 0.0%
- Fat: 8.5g
- Saturated fat: 5.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 22.4g
- Carbohydrate: 35.7g
- Fiber: 2.3g
- Cholesterol: 23mg
- Iron: 0.0mg
- Sodium: 783mg
- Calcium: 0.0mg
- 1 (14 1/2-ounce) can stewed tomatoes, undrained
- 1 1/2 cups fat-free, no-salt-added pasta sauce
- 2 cups fat-free cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon pepper
- Cooking spray
- 9 uncooked lasagna noodles
- 3 zucchini, trimmed and shredded
- 6 (1-ounce) slices provolone cheese, cut into strips
- Preheat oven to 350°.
- Combine tomatoes and pasta sauce; stir well. Combine cottage cheese, Parmesan cheese, and pepper; stir well.
- Spoon one-third tomato mixture into bottom of a 13- x 9-inch baking dish coated with cooking spray. Place 3 noodles over tomato mixture; top with one-third zucchini and one-third cheese mixture. Top with 2 slices provolone. Repeat layers twice with remaining ingredients.
- Cover and bake at 350° for 45 minutes. Uncover, and bake 15 additional minutes. Let stand 15 minutes before serving.
- Tip: This recipe saves you a little time because you assemble it with uncooked noodles. To make ahead, cover and refrigerate unbaked lasagna. Bring to room temperature, and bake as directed.
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