Zucchini And Basil Lasagna |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Courtesy of Cooking Light, where many of my faves come from! Ingredients:
2 cups fat-free cottage cheese |
1 cup chopped fresh basil |
1 large egg |
cooking spray |
4 cups chopped zucchini |
1/2 cup chopped onion |
2 cups bottled spicy tomato pasta sauce (such as newman's own) |
9 oven-ready lasagna noodles (such as barilla) |
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a food processor; process until smooth.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender. Stir in sauce; remove from heat.
4. Spread 1/4 cup zucchini mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third cottage cheese mixture, one-third zucchini mixture, and one-third mozzarella. Repeat procedure with the remaining noodles, cottage cheese mixture, zucchini mixture, and mozzarella.
5. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.
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