This recipe for zucchini lasagna will get your taste buds jumping and it is heart healthy!

Makes 6 servings
Serving Size: 1 piece


  • 1/2 pound cooked lasagna noodles, cooked in unsalted water
  • 3/4 cup part-skim mozzarella cheese, grated
  • 11/2 cups cottage cheese,* fat-free
  • 1/4 cup Parmesan cheese, grated
  • 11/2 cups raw zucchini, sliced
  • 21/2 cups low-sodium tomato sauce
  • 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- by 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 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.
  5. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
  6. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.

Nutritional Facts

  • Calories 200
  • Total Fat 5g
  • Saturated Fat 3g
  • Cholesterol 12mg
  • Sodium 368mg
  • Protein 15g
  • Carbohydrate 24g
  • Calcium 310mg
  • Magnesium 46mg
  • Potassium 593mg
  • Fiber 3g

To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165mg.

Recipe provided by NHLBI

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