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