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Recipe Summary

Yield:
8 servings (serving size: 1/8 of lasagna)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

308 calories; calories from fat 0%; fat 8.5g; saturated fat 5.1g; mono fat 0g; poly fat 0g; protein 22.4g; carbohydrates 35.7g; fiber 2.3g; cholesterol 23mg; iron 0mg; sodium 783mg; calcium 0mg.
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