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    IBS. Irritable bowel syndrome

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    Καλή Γεύση Χωρίς Αλάτι: Μαγειρέψτε τα όσπρια σας το κοτόπουλο, το κρέας ή το ψάρι με πολλά μπαχαρικά όπως σκόρδο, κρεμμύδι, curry, θυμάρι, ρίγανη ή ginger
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Potamitis Gastroenterology & Nutrition

 

Ingredients:

½ pound cooked lasagna noodles (in unsalted water)

¾ mozzarella cheese, grated

1 ½ cup cottage cheese

¼ cup parmesan cheese, grated

1 ½ cup zucchini, raw, sliced

2 ½ cup tomato sauce, no salt added

2 tsp basil, dried

2 tsp oregano, dried

¼ cup onion, chopped

1 clove garlic

1/8 tsp black pepper

1. Preheat oven to 350 F. Lightly spray the baking dish with vegetable oil.

2. In a small bowl, combine 1/8 cup mozzarella and 1 Tbls 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.

Make 6 servings – Serving size: 1 piece

Calories: 276

Total fat: 5 g

Saturated fat: 2 g

Cholesterol: 11 mg

Sodium: 380 mg