Wednesday, June 22, 2011

Zucchini and Basil Lasagna

Zucchini and Basil Lasagna
Servings: 6

2 c. low-fat cottage cheese
1 c. fresh basil, chopped
1 egg
3 medium zucchini, chopped
1/4 c. onion, chopped
1 garlic clove, minced
1 26-ounce jar pasta sauce (like Muir Glen)
9 oven-ready (no boil) lasagna noodles
2 c. shredded mozzarella cheese

Preheat oven to 350 degrees. Coat a 13x9-inch baking dish with cooking spray and set aside.

Combine cottage cheese, basil and egg in a food processor and process until smooth.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini, onion and garlic and saute for 5 minutes, or until tender. Stir in the pasta sauce and remove from heat.

Spread 1/4 c. of zucchini mixture in the bottom of the prepared pan. Arrange a layer of 3 noodles over zucchini mixture. Top with 1/3 of cottage mixture, 1/3 zucchini mixture, and 1/3 mozzarella cheese. Repeat layers twice with the remaining noodles, cottage cheese mixture, zucchini and mozzarella.

Bake, covered, for 45 minutes. Uncover and bake for 15 more minutes or until lasagna is thoroughly heated.

NOTES: Fantastic. Very flavorful and delicious. It's vegetarian, but you wouldn't notice, as the zucchini is very chunky and almost meaty. Reheats extremely well.

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