Zucchini and Basil Lasagna |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Cooking Light Ingredients:
2 cups fat-free cottage cheese |
1 cup chopped fresh basil |
1 large egg |
4 cups chopped zucchini |
1/2 cup chopped onion |
2 cups bottled spicy pasta sauce (newman's own) |
9 no-boil lasagna noodles |
1 1/2 cups shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°; combine first 3 ingredients in food processor; process until smooth.
2. Heat a large nonstick skillet coated with cooking spray over med-high heat; add in zucchini and onion; stir/saute 5 minutes until tender.
3. Stir in sauce; remove from heat; season to taste with salt/pepper.
4. Spread 1/4 cup zucchini mixture in bottom of a 13x9 inch baking dish that has been coated with cooking spray.
5. Arrange 3 noodles over zucchini mixture; top with 1/3 cottage cheese mixture, 1/3 zucchini mixture, and 1/3 mozzarella.
6. Repeat layers w/ remaining noodles, cottage cheese mixture, zucchini mixture and mozzarella.
7. Cover; bake in a 350° oven for 45 minutes; uncover and bake 15 minutes until lasagna is thoroughly heated.
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