¾ cup shredded mozzarella cheese
¼ cup Parmesan cheese, grated
1½ cups fat-free cottage cheese
2½ cups tomato sauce
2 teaspoons dried basil
2 teaspoons dried oregano
¼ cup chopped onion
1 clove garlic, minced
1/8 teaspoon black pepper
½ pound lasagna noodles, cooked
1½ cups raw zucchini, sliced thinly and uniformly*
Preheat oven to 350 degrees. Spray a 9-by-13-by-2-inch baking dish with cooking spray. In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside. In medium bowl, combine remaining mozzarella and Parmesan cheese with the cottage cheese. Set aside. In a medium bowl, combine tomato sauce with basil, oregano, onion, garlic and black pepper. To assemble, spread thin layer of tomato sauce in bottom of baking dish. Layer half of the cooked lasagna noodles over the tomato sauce, then spread half of the cottage cheese mixture over noodles. Add a layer of sliced zucchini. Repeat layering in the same order, beginning and ending with sauce. Sprinkle with the reserved cheese mixture. Cover with aluminum foil and bake for 35–40 minutes. Allow to cool for a few minutes before serving.
*Using a mandoline ensures the slices are of equal thickness.
JULIE DEVER, COLUMBIA