Three-Cheese Zucchini Lasagna
Vegetarian Times Issue: July 1, 2007 p.77
This sauceless casserole makes for a lighter summer entrée than your classic lasagna. It can be made well in advance and frozen for easy transport.
Directions
- Cook noodles according to package directions. Heat oil in skillet over medium-high heat. Add leeks, and sauté 6 minutes, or until soft. Add zucchini, and sauté 8 to 10 minutes more. Stir in mint, and season with salt and pepper.
- Blend cottage cheese and garlic in food processor 3 minutes, or until smooth. Stir in spinach and egg.
- Preheat oven to 350F. Coat roasting pan with cooking spray. Place 3 noodles in bottom of pan, and top with 1/3 zucchini mixture. Spread 1/3 spinach mixture on top, and sprinkle with 2 Tbs. feta. Repeat layers twice, ending with spinach mixture. Top with remaining feta and mozzarella.
- Coat sheet of foil with cooking spray. Place over lasagna, and bake 45 minutes. Uncover, and bake 5 minutes more. Let stand 5 minutes more before serving, or cool completely, and freeze.
- To reheat, let lasagna sit at room temperature 1 hour. Preheat oven to 350F. Bake 20 minutes, or until hot and bubbly.
ingredient list
Serves 8
- 9 whole-wheat lasagna noodles
- 4 tsp. olive oil
- 3 medium leeks, chopped (about 5 cups)
- 6 medium zucchini, thinly sliced (about 6 cups)
- 1/3 cup chopped fresh mint
- 1 16-oz. container low-fat cottage cheese
- 6 cloves garlic, minced (about 2 Tbs.)
- 1 10-oz. pkg. frozen chopped spinach, thawed and drained
- 1 large egg, beaten
- 3/4 cup crumbled feta cheese, divided
- 1 cup shredded reduced-fat mozzarella cheese (about 4 oz.)
Nutritional Information
Per SERVING:
| Calories |
305 |
| Protein |
21g |
| Total Fat |
8.5g |
| Saturated Fat |
3.5g |
| Carbs |
36g |
| Choelsterol |
43mg |
| Sodium |
676mg |
| Fiber |
7g |
| Sugar |
8g |
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