Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"The idea for this recipe came one summer when we had an excess of zucchini and fresh basil. Although I usually use ricotta in my lasagna, I only had cottage cheese, so I used that. The oven-ready noodles and bottled sauce make this a quick recipe to put together. It's great to have a tasty and healthier version of a longtime family favorite." - Carolyn Marck, Seattle, Washington
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
- 9 oven-ready lasagna noodles
- 1 1/2 cups (6 ounces) shredded mozzarella cheese
Directions[]
- 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.
- Cover and bake at 350° for 45 minutes.
- Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.
Yield: 8 servings