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Zucchini and Basil Lasagna Recipe

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This recipe for Zucchini and Basil Lasagna, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Snyder Heartland of Kettering
Added: Wednesday, September 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fat free cottage cheese
1 cup chopped fresh basil
1 large egg
Cooking spray
4 cups chopped zucchini
cup chopped onion
2 cups bottled spicy pasta sauce (such as Newmans Own)
9 oven-ready lasagna noodles (such as Barilla)
1 cups (6 ounces) shredded part-skim mozzarella cheese

Directions:
Directions:
Preheat oven to 350 degrees.

Combine first three ingredients in a food processor; process until smooth.
Heat a large, non-stick skillet coated with cooking spray over medium-high heat. Add zucchini and onion, saute 5 minutes or until tender. Stir in sauce; remove from heat.
Spread cup zucchini mixture in bottom of 13x9 inch baking dish coated with cooking spray. Arrange 3 noodles over the zucchini mixture; top with 1/3 cottage cheese mixture and 1/3 mozzarella. Repeat procedure with the remaining noodles, cottage cheese mixture, zucchini mixture, and mozzarella.
Cover and bake at 350 degrees for 45 minutes. Uncover and back for an additional 15 minutes or until lasagna is thoroughly heated.

Personal Notes:
Personal Notes:
Yield: 8 Servings. (227 Cal., 6g fat, 17.8 g protein, 26.4g carbs, 2.9g fiber, 40mg chol, 537mg sodium. 251mg calcium) From Cooking Light Magazine

 

 

 

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