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Zucchini and Basil Lasagna

Yield 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.

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