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.
My husband and I were skeptical about lasagna without meat but this recipe was truly amazing. I used 1 cup cottage cheese and 2 cups skim ricotta; it didn't seem like enough otherwise. After trying so many healthy lasagna recipes, I'm so glad we found a keeper!
We LOVE this lasagna. Of course I add about 4 cloves of garlic to the saute. I also add a little fresh parmesan cheese to the cottage cheese mixture. Very good. We have also added eggplant in addition to the zucchini. Good both ways!
This lasagna was awesome. I did change a few things.. instead of 2 cups cottage cheese I substituted 1 cup of cottage cheese for 1 cup skim ricotta. I couldnt find any spicy pasta sause so I went with what I had Prego traditional, and I added a clove of garlic in with the zucchini and onion. The taste of this lasagna I would never guess it was so low in calories and cutting it into 8 servings, my fiance was nervous he wouldnt't get enough but it was a decent portion, he ate two anyway. I will make it again definitely :)
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