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Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | Day 6 | Day 7

Zucchini Lasagna (Day 7)

1/2 pound lasagna noodles, cooked in unsalted water
3/4 cup mozzarella cheese, part-skim
1 1/2 cup fat free cottage cheese
1/4 cup Parmesan cheese
1 1/2 cup zucchini, raw, sliced
2 1/2 cup tomato sauce, low sodium
2 tsp basil, dried
2 tsp oregano, dried
1/4 cup onion, chopped
1 clove garlic
1/8 tsp black pepper

  1. Preheat oven to 350° F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. Set aside.
  2. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp Parmesan cheese. Mix well and set aside.
  3. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.
  4. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add about a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with the noodles, sauce, and reserved cheese mixture. Cover with alumium foil.
  5. Bake 30 to 40 minutes. Let stand 10 to 15 minutes. Cut into 6 portions.

Makes 6 servings.
Serving size: 1 piece
Per Serving:
Calories 276                   Magnesium         55 mg
Total Fat 5 g   Potassium 561 mg
Saturated fat 2 g   Calcium 216 mg
Cholesterol 11 mg   Sodium 380 mg

Source:  Public Health Service, National Institutes of Health, National Heart, Lung, and Blood Institute

 
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