Zucchini and Basil Lasagna

Recipe from

Cooking Light

Nutritional Information

Calories 227
Caloriesfromfat 24 %
Fat 6 g
Satfat 3.1 g
Monofat 0.8 g
Polyfat 0.6 g
Protein 17.8 g
Carbohydrate 26.4 g
Fiber 2.9 g
Cholesterol 40 mg
Iron 1.4 mg
Sodium 537 mg
Calcium 251 mg


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.