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
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