Zucchini Lasagna

• 1/2 lb. cooked lasagna noodles (in unsalted water)
• 3/4 c. mozzarella cheese, part-skim, grated
• 1 1/2 c. cottage cheese, fat free
• 1/4 c. Parmesan cheese, grated
• 1 1/2 c. zucchini, raw, sliced
• 2 1/2 c. tomato sauce, no salt added
• 2 tsp. basil, dried
• 2 tsp. oregano, dried
• 1/4 c. onion, chopped
• 1 clove garlic
• 1/8 tsp. black pepper

1. Preheat oven to 350u0b0.
2. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp. Parmesan cheese. Set aside. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add 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 noodles, sauce, and reserved cheese mixture. Cover with aluminum foil. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions. To reduce sodium:
3. Use unsalted cottage cheese. New sodium total = 196 mg.

cooked lasagna noodles, mozzarella cheese, cottage cheese, parmesan cheese, zucchini, tomato sauce, basil, oregano, onion, clove garlic, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101016 (may not work)