Light Zucchini Lasagna Recipe

Ingredients:

• 1 large zucchini, sliced lengthwise
• 1 cup low-fat cottage cheese
• 1/2 cup shredded low-fat mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 jar (24 oz) marinara sauce
• 8 lasagna noodles, cooked
• Salt and pepper to taste
• Non-stick cooking spray

Instructions:

1. Preheat oven to 375°F (190°C).
2. Spray a baking dish with non-stick cooking spray.
3. In a mixing bowl, combine the cottage cheese, Parmesan cheese, mozzarella cheese, egg, dried basil, dried oregano, salt, and pepper. Mix well.
4. In the baking dish, spread a layer of marinara sauce.
5. Add a layer of cooked lasagna noodles on top of the sauce.
6. Add a layer of sliced zucchini on top of the noodles.
7. Add a layer of the cheese mixture on top of the zucchini.
8. Repeat the layers, reserving some sauce and cheese mixture for the top layer.
9. Top with the remaining marinara sauce and cheese mixture.
10. Cover the baking dish with foil and bake for about 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
12. Let the lasagna rest for 10-15 minutes before slicing and serving.

Serving Suggestions:

Serve with a side of garlic bread and a crisp salad for a delicious and satisfying meal.

Verdict:

This light zucchini lasagna is a healthier twist on the classic comfort food dish. The zucchini adds an extra layer of flavor and texture, while the low-fat cheese and no-boil noodles keep the dish light and easy to make. It’s perfect for a weeknight dinner or a special occasion, and is sure to please both kids and adults alike.