Zucchini And Basil Lasagna Recipe
Ingredients
| 2 cups fat-free cottage cheese | ||
| Basil | 1 Cup (16 tbs), chopped | |
| 1 large egg Cooking spray | ||
| Zucchini | 4 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Tomato pasta sauce | 2 Cup (16 tbs) | |
| 9 oven-ready lasagna noodles (such as Barilla) | ||
| Mozzarella cheese | 11/2 Cup (16 tbs) | |
Directions
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a food processor, and process until smooth.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped zucchini and 1/2 cup chopped onion, and saute for 5 minutes or until tender. Stir in the pasta sauce, and 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 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.
2. Combine first 3 ingredients in a food processor, and process until smooth.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped zucchini and 1/2 cup chopped onion, and saute for 5 minutes or until tender. Stir in the pasta sauce, and 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 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.
Chef
