Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250px|right
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 1 clove garlic, cut in small pieces
- 2, 8-ounce cans tomato sauce
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon pepper
- 1 large tomato, chopped
- l cup low-fat cottage cheese
- 1 cup mozzarella cheese, shredded, (try part-skim)
- 6 lasagna noodles, uncooked
Directions
1.Preheat oven to 400 degrees F.
2.Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside.
3.Mix cheeses and chopped tomato. Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of the uncooked noodles and half of cheese mixture. Repeat layers and end with a third layer of sauce.
4.Cover tightly with foil; bake 45 minutes. Remove from oven and let stand 5 minutes before serving.