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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (14 1/2-ounce) can stewed tomatoes, undrained |
1 1/2 cups fat-free, no-salt-added pasta sauce |
2 cups fat-free cottage cheese |
1/2 cup grated parmesan cheese |
1/4 teaspoon pepper |
cooking spray |
9 uncooked lasagna noodles |
3 zucchini, trimmed and shredded |
6 (1-ounce) slices provolone cheese, cut into strips |
Directions:
1. Preheat oven to 350°.
2. Combine tomatoes and pasta sauce; stir well. Combine cottage cheese, Parmesan cheese, and pepper; stir well.
3. Spoon one-third tomato mixture into bottom of a 13- x 9-inch baking dish coated with cooking spray. Place 3 noodles over tomato mixture; top with one-third zucchini and one-third cheese mixture. Top with 2 slices provolone. Repeat layers twice with remaining ingredients.
4. Cover and bake at 350° for 45 minutes. Uncover, and bake 15 additional minutes. Let stand 15 minutes before serving.
5. Tip: This recipe saves you a little time because you assemble it with uncooked noodles. To make ahead, cover and refrigerate unbaked lasagna. Bring to room temperature, and bake as directed.
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