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Zucchini Lasagna

Diabetes recipes for zucchini lasagna


Zucchini Lasagna

Baking Time: 30-40 minutes
Number of Servings: 6


1/2 pound   cooked lasagna noodles, (in unsalted water)
3/4 cup   mozzarella cheese, part-skim, grated
1 1/2 cup cottage cheese, fat free
1/4 cup Parmesan cheese, grated
1 1/2 cup zucchini, raw, sliced
2 1/2 cup tomato sauce, no salt added
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.
  2. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp parmesan cheese. 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 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.
  5. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.

Nutrition Facts

- Serving Size: 1 piece
Amount Per Serving
Calories: 276
Total Fat: 5 g
Saturated fat: 2 g
Cholesterol: 11 mg
Sodium: 380 mg

Source: National Heart, Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services

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