Recipe Archives->Pasta Lasagna->O L Spin Zucchini

 
Zucchini, Spinach & Mushroom Lasagna
Makes about 8 servings.
 
1 1/2 cups low-fat cottage cheese 1/2 grated reduced-sodium Parmesan cheese
1 egg, lightly beaten
1/2 teaspoon ground nutmeg
1 can (16 ounces) zucchini with tomato sauce
12 no-boil lasagna noodles (7 x 3 1/2") or 6 no-boil lasagna sheets (8 x 8")
8 ounces shredded reduced-sodium mozzarella cheese
1 3/4 cup bottled marinara sauce
1 can (13 1/2 ounces) no-salt-added whole leaf spinach, drained
2 cans (4 ounces each) sliced mushrooms, drained
 
Preheat oven to 350.

In a medium bowl, mix together cottage cheese, Parmesan, egg and
nutmeg.  Into an 8 x 8 x 2-inch square baking dish, drain liquid
from zucchini; spread evenly over bottom of dish.

Place 2 small lasagna pieces or 1 sheet in bottom of dish. Spread
with zucchini mixture, one-quarter of the mozzarella and 1/4 cup
of the marinara sauce. Repeat the noodle layer a second time. Spread
evenly with one-half of the cottage cheese mixture and then 1/4
cup of the marinara sauce. Repeat the noodle layer a third time.
Spread evenly with the spinach, then one-quarter of the mozzarella
and 1/4 cup of the marinara sauce. Repeat a fourth layer of noodles.
Cover with the remaining half of the cottage cheese mixture and
1/4 cup of marinara sauce. Top with a fifth layer of noodle.  Cover
with mushrooms, one-quarter of the mozzarella and 1/4 cup of marinara
sauce. Top a sixth layer of noodle. Top with remaining marinara
sauce and remaining mozzarella. Cover dish tightly with aluminum
foil. Place on a baking sheet.

Bake in preheated 350. oven until filling is bubbly and noodles
are tender, about 40 minutes. Let stand 10 minutes before cutting.

Printable version: o-l-spin-zucchini.txt.