Monday, July 2, 2007

On My Hearth: Zucchini and Basil Lasagna

Zucchini and Basil Lasagna

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

Preheat oven to 350°.

Combine first 3 ingredients in a food processor; process until smooth.

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.

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.

Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.

Yield: 8 servings

CALORIES 227 (24% from fat); FAT 6g (sat 3.1g,mono 0.8g,poly 0.6g); PROTEIN 17.8g; CHOLESTEROL 40mg; CALCIUM 251mg; SODIUM 537mg; FIBER 2.9g; IRON 1.4mg; CARBOHYDRATE 26.4g

Cooking Light, APRIL 2003


Anonymous said...

That sounds absolutely incredible. This is going on next week's menu!!

Mother of Invention said...

This looks and sounds yummers! And fairly easy. I've started a recipe folder in my e-mail and have got several of yours in it! Thanks.