Zucchini and Basil Lasagna

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 24%
  • Fat: 6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 17.8g
  • Carbohydrate: 26.4g
  • Fiber: 2.9g
  • Cholesterol: 40mg
  • Iron: 1.4mg
  • Sodium: 537mg
  • Calcium: 251mg

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

Preparation

  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.
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